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Creamy Vegetable Casserole

Creamy Vegetable Casserole: Your Cozy Comfort Food Fix

Creamy Vegetable Casserole is a delightful homage to comforting meals, blending vibrant vegetables in a luscious, cheesy sauce.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Butter Substitute with olive oil for a dairy-free version.
  • 1 medium Onion Use shallots for a milder flavor.
  • 2 cloves Garlic Fresh garlic is recommended for best flavor.
  • 2 cups Sliced Mushrooms Any variety like cremini or button works well.
  • 2 cups Broccoli Florets Fresh or frozen works.
  • 1 cup Cauliflower Florets Provides tenderness and additional nutrients.
  • 1 cup Sliced Carrots Bell peppers can be a substitute.
  • 1 cup Frozen Peas Fresh peas can substitute.
  • 1 can Cream of Mushroom Soup Can be homemade or swapped with cream of spinach.
  • ½ cup Milk Use plant-based milk for a dairy-free version.
  • ½ cup Sour Cream Non-dairy alternatives available.
  • 1 cup Shredded Cheddar Cheese Vegan cheese can be used for dairy-free.
  • to taste Salt
  • to taste Black Pepper
  • 1 teaspoon Dried Thyme Italian seasoning can be used as an alternative.
For the Topping
  • ½ cup Breadcrumbs Panko gives extra crispiness, and gluten-free options are available.
  • ¼ cup Grated Parmesan Cheese Omit for a dairy-free version or use nutritional yeast.

Equipment

  • 9x13-inch baking dish
  • large skillet
  • Mixing Bowl
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with butter or cooking spray.
  2. In a large skillet over medium heat, melt 2 tablespoons of butter. Add a finely diced onion and sauté for about 5 minutes until softened and translucent.
  3. Add minced garlic and sliced mushrooms to the skillet and cook for 4 minutes, stirring frequently until the mushrooms are tender.
  4. Introduce 2 cups of broccoli florets, 1 cup of cauliflower florets, 1 cup of sliced carrots, and 1 cup of frozen peas to the skillet. Sauté everything together for about 5-7 minutes.
  5. In a mixing bowl, combine 1 can of cream of mushroom soup, ½ cup of milk, and ½ cup of sour cream. Whisk together until well blended and smooth.
  6. Fold in 1 cup of shredded cheddar cheese, salt, black pepper, and 1 teaspoon of dried thyme into the creamy mixture.
  7. Gently fold the sautéed vegetable medley into the creamy mixture until they are evenly coated.
  8. Pour the combined mixture into your prepared baking dish, spreading it out evenly.
  9. In a small bowl, mix ½ cup of breadcrumbs with ¼ cup of grated Parmesan cheese. Sprinkle this topping over the casserole mixture.
  10. Place the baking dish in the preheated oven and bake for 25-30 minutes until the edges bubble and the top is golden brown.
  11. Allow the casserole to cool for 5-10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 32gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 60mgCalcium: 250mgIron: 2mg

Notes

Ensure the cream of mushroom soup isn’t too watery for the perfect texture. Customize your casserole by mixing in your favorite veggies or adding protein like chicken.

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