Description
A heartwarming blend of seasonal vegetables and creamy goodness topped with a delightful crunch, perfect for chilly evenings.
Ingredients
Scale
- 2 cups mixed winter vegetables (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
- Preheat your oven to 375°F (190°C) and grease a medium baking dish with butter or oil.
- If using fresh vegetables, steam or blanch them for 3-4 minutes until tender, then drain well.
- In a large mixing bowl, combine prepared vegetables, cream of mushroom soup, milk, cheese, thyme, garlic powder, salt, and pepper, mixing thoroughly.
- Transfer the vegetable mixture into the prepared baking dish and spread evenly.
- In a small bowl, mix breadcrumbs with melted butter, then sprinkle over the vegetable mixture.
- Bake uncovered for 25-30 minutes until the filling is bubbly and the topping is golden brown.
- Let the casserole rest for 5 minutes before serving.
Notes
Customize with your favorite seasonal vegetables or cheese varieties. Can be made ahead of time and stored in the fridge for up to 24 hours before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg