Creamy Winter Vegetable Casserole Recipe

Introduction

This creamy winter vegetable casserole is a warm and comforting dish perfect for chilly days. Packed with a variety of seasonal vegetables and topped with a golden breadcrumb crust, it makes an inviting side or a light main course.

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 the 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 by steaming or blanching fresh ones for 3 to 4 minutes until just tender. Drain well. If using frozen vegetables, thaw completely and pat dry to remove excess moisture.
3. Step 3: In a large mixing bowl, combine the steamed or thawed vegetables with the cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and black pepper. Stir thoroughly until everything is evenly coated.
4. Step 4: Transfer the vegetable mixture to the prepared baking dish, spreading it out evenly with a spoon or spatula.
5. Step 5: In a small bowl, mix the breadcrumbs with the melted butter until well combined. Sprinkle this mixture evenly over the top of the casserole.
6. Step 6: Bake the casserole uncovered for 25 to 30 minutes, or until the breadcrumb topping is golden brown and the filling bubbles around the edges.
7. Step 7: Let the casserole rest for 5 minutes after baking to set before serving warm.

Tips & Variations

• For extra flavor, add a handful of cooked bacon bits or caramelized onions to the vegetable mixture.
• Try using different cheeses such as mozzarella or fontina for a milder or creamier taste.
• Swap the cream of mushroom soup for a homemade white sauce for a fresher, less processed option.
• Use gluten-free breadcrumbs or crushed nuts as a topping to accommodate dietary needs.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) for about 15 minutes until heated through, or microwave on medium power, stirring halfway to ensure even heating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables for this casserole?

Yes, you can use frozen vegetables. Make sure to thaw them completely and pat dry to remove excess moisture before mixing.

Is it possible to make this casserole ahead of time?

Absolutely. Prepare the casserole up to the point of baking, then cover and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking from cold.

Creamy Winter Vegetable Casserole Recipe

Print Recipe

★★★★★

4.7 from 137 reviews

This creamy winter vegetable casserole is a comforting and flavorful dish featuring a medley of seasonal vegetables baked in a cheesy, creamy mushroom sauce topped with a buttery breadcrumb crust. Perfect as a hearty side or main, it celebrates wholesome winter produce with warm, savory notes.

• Author: Lena
• 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

Scale 1x2x3x

Vegetables

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

For the Casserole Base

• 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-sized baking dish with butter or oil to prevent sticking.
2. Prep Vegetables: If using fresh vegetables, steam or blanch them for 3 to 4 minutes until they are just tender but still hold their shape. Drain them well to remove excess water. For frozen veggies, thaw completely and pat dry to avoid sogginess.
3. Combine Filling Ingredients: In a large mixing bowl, add the prepared vegetables, cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, and season with salt and freshly ground black pepper. Stir everything thoroughly so the vegetables are evenly coated with the creamy mixture.
4. Fill Baking Dish: Transfer the mixed vegetable filling into the greased baking dish and spread it out evenly with a spoon or spatula.
5. Add Topping: In a small bowl, combine the breadcrumbs with melted butter until the mixture is crumbly and well coated. Sprinkle this evenly over the top of the casserole to form a crunchy topping.
6. Bake: Place the casserole uncovered in the preheated oven and bake for 25 to 30 minutes. Bake until the topping is golden brown and crispy, and the filling bubbles around the edges.
7. Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes to set before serving warm. Enjoy your comforting winter vegetable casserole!

Notes

• You can customize the vegetable mix based on what’s in season or your preference.
• For a vegan version, use plant-based milk, vegan cream of mushroom soup, and substitute cheese and butter with vegan alternatives.
• To add more protein, consider mixing in cooked quinoa or lentils with the vegetable filling.
• Use panko breadcrumbs for a crunchier topping.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: winter vegetable casserole, creamy vegetable bake, cheesy casserole, comfort food, healthy vegetable dishes, baked vegetable recipe