Creamy Winter Vegetable Casserole Recipe

Introduction

This Creamy Winter Vegetable Casserole is a comforting and nourishing dish perfect for chilly days. Packed with seasonal veggies and a rich, cheesy sauce, it’s easy to prepare and makes a satisfying meal or side.

Ingredients

• 2 cups mixed winter vegetables, such as diced carrots, parsnips, cauliflower, broccoli, or Brussels sprouts
• 1 can (10.5 oz) low-fat cream of mushroom soup
• 1/2 cup whole milk or unsweetened plant-based milk
• 1/2 cup shredded cheddar or Gruyère cheese
• 1/4 cup breadcrumbs, regular or panko style
• 1 tablespoon melted butter
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with butter or oil to prevent sticking.
2. Step 2: Prepare the vegetables. 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.
3. Step 3: In a large mixing bowl, combine the vegetables with the cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and black pepper. Mix thoroughly to coat all the vegetables evenly.
4. Step 4: Transfer the mixture to the prepared baking dish and spread it out evenly.
5. Step 5: In a small bowl, mix the breadcrumbs with melted butter until well combined. Sprinkle this mixture evenly over the casserole.
6. Step 6: Bake the casserole uncovered for 25 to 30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
7. Step 7: Remove the casserole from the oven and allow it to rest for 5 minutes before serving. This helps the flavors settle and makes it easier to portion.

Tips & Variations

• Swap out the cream of mushroom soup for cream of celery or cream of chicken for a different flavor profile.
• Add cooked shredded chicken or cooked quinoa to make the dish heartier and more filling.
• Use panko breadcrumbs for a crunchier topping, or mix in some grated Parmesan for extra flavor.
• For a vegan version, substitute the cheese with your favorite plant-based cheese and use a dairy-free cream soup alternative.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 350°F (175°C) oven for about 15 minutes or until heated through. Avoid microwaving to retain the crispy topping texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, frozen vegetables work well. Just be sure to thaw and pat them dry thoroughly to prevent excess moisture from making the casserole watery.

Can I prepare this casserole ahead of time?

Absolutely. You can assemble the casserole up to a day in advance, keep it covered in the refrigerator, and then bake it when ready. You may need to add a few extra minutes to the baking time if baking cold.

Creamy Winter Vegetable Casserole Recipe

Print Recipe

★★★★★

4.6 from 121 reviews

A comforting and creamy winter vegetable casserole featuring a selection of seasonal vegetables in a cheesy mushroom sauce, topped with buttery breadcrumbs and baked to golden perfection. This hearty dish is perfect for chilly days and makes a wholesome family meal.

• Author: zara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

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Vegetables

• 2 cups mixed winter vegetables (diced carrots, parsnips, cauliflower, broccoli, or Brussels sprouts)

Sauce

• 1 can (10.5 oz) low-fat cream of mushroom soup
• 1/2 cup whole milk or unsweetened plant-based milk
• 1/2 cup shredded cheddar or Gruyère cheese
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Topping

• 1/4 cup breadcrumbs (regular or panko style)
• 1 tablespoon melted butter

Instructions

1. Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish with butter or oil to prevent sticking.
2. Prep Vegetables: Steam or blanch fresh mixed winter vegetables for 3 to 4 minutes until just tender, then drain thoroughly. If using frozen vegetables, thaw completely and pat dry to remove any excess moisture.
3. Combine Filling Ingredients: 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 well to ensure all ingredients are evenly coated with the creamy mixture.
4. Fill Baking Dish: Transfer the vegetable mixture to the prepared baking dish and spread it out evenly with a spoon or spatula to create a uniform layer.
5. Add Topping: In a small bowl, mix the breadcrumbs with melted butter until the mixture is well combined. Evenly sprinkle the buttery breadcrumb mixture over the top of the casserole for a crunchy finish.
6. Bake: Place the dish in the preheated oven and bake uncovered for 25 to 30 minutes. Bake until the breadcrumb topping is golden brown and crispy, and the filling is bubbling around the edges.
7. Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 minutes before serving. This resting time helps the casserole set and makes it easier to serve.

Notes

• You can substitute the cream of mushroom soup with a homemade white sauce for a fresher, less processed option.
• For a vegan version, use plant-based milk, vegan cheese, and a vegan cream of mushroom soup alternative.
• Feel free to customize the vegetable mix based on what’s available or your preferences.
• To add extra flavor, sprinkle some fresh herbs like parsley or chives on top before serving.
• Make sure to dry the vegetables well to avoid a watery casserole.

Keywords: winter vegetable casserole, creamy vegetable casserole, baked vegetable dish, comfort food, low-fat casserole, cheesy vegetable bake, seasonal vegetables recipe