Go Back
Creamy Winter Vegetable Casserole

Creamy Winter Vegetable Casserole

A cozy and comforting casserole made with tender winter vegetables, a creamy mushroom sauce, melty cheese, and a golden buttery breadcrumb topping.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Casserole, Side Dish, Vegetable
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups mixed winter vegetables diced carrots, parsnips, cauliflower, broccoli, or Brussels sprouts
  • 1 can low-fat cream of mushroom soup 10.5 oz
  • 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
  • 1 tbsp melted butter
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • Salt and freshly ground black pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with butter or oil.
  2. Steam or blanch fresh vegetables for 3–4 minutes until just tender, then drain well. For frozen vegetables, thaw and pat dry.
  3. In a large bowl, combine vegetables, cream of mushroom soup, milk, cheese, thyme, garlic powder, salt, and pepper. Mix well to coat evenly.
  4. Transfer mixture to the prepared baking dish and spread evenly.
  5. In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over the casserole.
  6. Bake uncovered for 25–30 minutes, or until the topping is golden and the filling is bubbling.
  7. Let rest for 5 minutes before serving warm.

Notes

For added richness, stir in 2 tablespoons of grated Parmesan. To make it gluten-free, use gluten-free breadcrumbs and a gluten-free soup.