Creamy Winter Vegetable Casserole Recipe

Introduction

This creamy winter vegetable casserole is a comforting and easy dish perfect for chilly days. Packed with a variety of tender seasonal vegetables and topped with a golden, buttery breadcrumb crust, it’s a satisfying side or 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. Lightly grease a medium baking dish with butter or oil.
2. Step 2: Steam or blanch fresh vegetables for 3 to 4 minutes until just tender, then 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 prepared vegetables, cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and black pepper. Mix thoroughly until everything is evenly coated.
4. Step 4: Transfer the vegetable mixture to the prepared baking dish and spread evenly with a spoon or spatula.
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 uncovered for 25 to 30 minutes, until the breadcrumb topping is golden brown and the filling is bubbling around the edges.
7. Step 7: Remove from the oven and allow the casserole to rest for 5 minutes before serving.

Tips & Variations

• Use a mix of your favorite winter vegetables to customize flavor and texture.
• For extra richness, stir in a few tablespoons of sour cream or cream cheese into the filling.
• Try sprinkling extra cheese on top of the casserole before adding the breadcrumb topping for a cheesier crust.
• To make it vegan, use plant-based cream soup and milk, vegan cheese, and dairy-free butter alternatives.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through, about 15-20 minutes, to maintain the crispy topping. Alternatively, microwave individual portions but note the topping may soften.

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. Make sure to thaw and drain them thoroughly to avoid excess moisture in the casserole.

Can I prepare this casserole ahead of time?

Absolutely. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if baking straight from the fridge.

Creamy Winter Vegetable Casserole Recipe

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★★★★★

4.5 from 110 reviews

This Creamy Winter Vegetable Casserole is a comforting, hearty dish perfect for chilly days. It combines a medley of seasonal winter vegetables with a rich, creamy mushroom sauce, topped with a buttery breadcrumb crust that bakes to golden perfection. Easy to prepare and ideal as a side or a light main, this casserole brings warmth and flavorful nutrition to your table.

• Author: Dylan
• 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)

Filling

• 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) and 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’re just tender, then drain thoroughly. For frozen vegetables, thaw fully and pat them dry to remove excess moisture to avoid sogginess in the casserole.
3. Combine Filling Ingredients: In a large mixing bowl, combine the prepared vegetables with the low-fat cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and freshly ground black pepper. Mix well until all vegetables are evenly coated with the creamy mixture.
4. Fill Baking Dish: Transfer the mixture evenly into the greased baking dish, spreading it out smoothly with a spoon or spatula.
5. Add Topping: In a small bowl, stir together the breadcrumbs and melted butter until the crumbs are well-coated. Evenly sprinkle this mixture over the top of the vegetable filling.
6. Bake: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes, or until the breadcrumb topping is golden brown and the filling is bubbling around the edges.
7. Rest and Serve: Remove the casserole from the oven and let it rest for 5 minutes before serving to allow the flavors to meld and the dish to set.

Notes

• You can customize the vegetable mix based on preference and seasonal availability.
• Using panko breadcrumbs will give a lighter, crunchier topping compared to regular breadcrumbs.
• To keep this recipe vegan, substitute the cream of mushroom soup and cheese with plant-based versions and use plant milk.
• Ensure vegetables are not overcooked before baking to maintain texture.
• This casserole can be made ahead; simply cover and refrigerate before baking, adding a few extra minutes to the bake time if chilled.

Keywords: winter vegetable casserole, creamy vegetable bake, mushroom soup casserole, cheesy vegetable dish, baked winter vegetables