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Creamy Winter Vegetable Casserole

Creamy Winter Vegetable Casserole fresh out of the oven
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Tender winter vegetables in a creamy sauce, baked with a golden breadcrumb topping for a cozy meal.

Ingredients

Scale
  • 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. Preheat oven to 375°F. Lightly grease a medium baking dish with butter or oil.

2. Steam or blanch fresh vegetables for 3 to 4 minutes until just tender, then drain well. For frozen vegetables, thaw completely and pat dry to remove excess moisture.

3. In a large mixing bowl, combine the prepared vegetables, low-fat cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and black pepper. Mix thoroughly so all pieces are evenly coated.

4. Transfer the vegetable mixture to the prepared baking dish and spread evenly using a spoon or spatula.

5. In a small bowl, mix breadcrumbs with melted butter until well combined. Sprinkle the breadcrumb mixture evenly on top of the casserole.

6. Bake uncovered for 25 to 30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.

7. Allow the baked casserole to rest for 5 minutes before serving warm.

Notes

Use a combination of colorful winter vegetables for visual appeal and flavor variety.

Frozen vegetables work well, but be sure to drain thoroughly to avoid excess moisture.

Add a pinch of crushed red pepper flakes for a gentle kick if desired.

Great as a vegetarian main or hearty side dish.

Nutrition

Find it online: https://paulakitchen.com/creamy-winter-vegetable-casserole/