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Creamy Vegetable Casserole

Creamy Vegetable Casserole: A Cozy Dish for Everyone

This Creamy Vegetable Casserole brings together a medley of vegetables in a comforting, cheesy sauce, perfect for busy weeknights.
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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: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Butter Can substitute with olive oil.
  • 1 medium Onion Diced.
  • 2 cloves Garlic Minced.
  • 8 ounces Sliced Mushrooms Any suitable variety.
  • 2 cups Broccoli Florets Can substitute with asparagus or green beans.
  • 2 cups Cauliflower Florets Can substitute with zucchini.
  • 1 cup Sliced Carrots Other vegetables can be added.
  • 1 cup Frozen Peas Can use fresh or canned.
For the Creamy Sauce
  • 1 can Cream of Mushroom Soup Homemade equivalent can be used.
  • ½ cup Milk Almond milk can be a non-dairy alternative.
  • ½ cup Sour Cream Can substitute with non-dairy yogurt.
  • 1 cup Shredded Cheddar Cheese Dairy-free cheese can be used for a vegan option.
For Seasoning and Topping
  • to taste Salt and Black Pepper For seasoning.
  • 1 teaspoon Dried Thyme Fresh herbs can be used for different flavor.
  • 1 cup Bread Crumbs Gluten-free breadcrumbs can be used.
  • ¼ cup Grated Parmesan Cheese Nutritional yeast can be used for a vegan alternative.

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare your baking dish by greasing it.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat, then sauté one diced onion for about 5 minutes until translucent.
  3. Add 2 minced garlic cloves and 8 ounces of sliced mushrooms to the skillet, cooking for an additional 4 minutes.
  4. Toss in 2 cups of broccoli florets, 2 cups of cauliflower florets, 1 cup of sliced carrots, and 1 cup of frozen peas. Sauté for 5-7 minutes.
  5. In a mixing bowl, whisk together 1 can of cream of mushroom soup, ½ cup of milk, and ½ cup of sour cream until smooth.
  6. Fold in 1 cup of shredded cheddar cheese, salt, black pepper, and 1 teaspoon of dried thyme.
  7. Combine the sautéed vegetables with the creamy sauce in the skillet until well-coated.
  8. Pour the mixture into the greased baking dish and spread evenly.
  9. Mix 1 cup of breadcrumbs with ¼ cup of grated Parmesan cheese, then sprinkle over the casserole.
  10. Bake for 25 to 30 minutes until the topping is golden brown and bubbly.
  11. Allow the casserole to rest for about 10 minutes before serving.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 12gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 500mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 500IUVitamin C: 40mgCalcium: 250mgIron: 2mg

Notes

Feel free to substitute seasonal veggies or incorporate proteins like cooked chicken for a heartier dish.

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