Creamy Winter Vegetable Casserole (Printable Version)

Tender winter vegetables in a creamy sauce, baked with a golden breadcrumb topping for a cozy meal.

# What You'll Need:

→ Vegetables

01 - 2 cups mixed winter vegetables, such as diced carrots, parsnips, cauliflower, broccoli, or Brussels sprouts

→ Sauce

02 - 1 can (10.5 oz) low-fat cream of mushroom soup
03 - 1/2 cup whole milk or unsweetened plant-based milk

→ Cheese

04 - 1/2 cup shredded cheddar or Gruyère cheese

→ Topping

05 - 1/4 cup breadcrumbs, regular or panko style
06 - 1 tablespoon melted butter

→ Seasonings

07 - 1/2 teaspoon dried thyme
08 - 1/4 teaspoon garlic powder
09 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Preheat oven to 375°F. Lightly grease a medium baking dish with butter or oil.
02 - Steam or blanch fresh vegetables for 3 to 4 minutes until just tender, then drain well. For frozen vegetables, thaw completely and pat dry to remove excess moisture.
03 - In a large mixing bowl, combine the prepared vegetables, low-fat cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and black pepper. Mix thoroughly so all pieces are evenly coated.
04 - Transfer the vegetable mixture to the prepared baking dish and spread evenly using a spoon or spatula.
05 - In a small bowl, mix breadcrumbs with melted butter until well combined. Sprinkle the breadcrumb mixture evenly on top of the casserole.
06 - Bake uncovered for 25 to 30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
07 - Allow the baked casserole to rest for 5 minutes before serving warm.

# Additional Tips::

01 -
  • Uses up any combination of winter vegetables you have on hand
  • Very easy to make ahead for busy nights or potlucks
  • Rich creamy texture without feeling too heavy
  • Family-friendly and kid-approved comfort food
  • Only needs around 45 minutes from start to finish
02 -
  • Vegetarian friendly but easy to adapt for other diets
  • Full of hidden vegetables for picky eaters
  • Freezes well for future meals
03 -
  • Steam your vegetables just until tender crisp so they do not get mushy while baking
  • Shred your own cheese for the creamiest sauce pre shredded tends to be dry and less melty
  • Do not skip resting once baked or your servings may be a little runny patience pays off

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