Can I use frozen vegetables in this casserole?

Absolutely! Frozen vegetables are a great time-saver and work perfectly in this recipe. Just make sure to thaw them thoroughly and pat them dry before mixing with the creamy base. This ensures that your casserole has the perfect texture.

How do I store leftovers?

To store leftovers, allow the casserole to cool completely, then cover it tightly with plastic wrap or transfer it to an airtight container. It can be kept in the refrigerator for up to three days, making it easy to reheat and enjoy later.

Can I make this casserole ahead of time?

Yes, you can make this casserole ahead of time. Prepare the dish up to the baking step, cover it, and refrigerate overnight. When ready to bake, adjust the cooking time as needed, and bake it until bubbly and golden.

What should I serve with the Creamy Winter Vegetable Casserole?

This casserole pairs wonderfully with simple sides such as crusty whole grain bread or a fresh mixed green salad. These options add a touch of brightness and balance the creaminess of the casserole.

Can I customize the vegetables in the casserole?

Definitely! Feel free to customize the vegetable mix based on what you have at home or your personal preferences. Just remember to adjust cooking times for any harder vegetables you might choose to use.

Creamy Winter Vegetable Casserole: Comforting & Easy

Ingredients

Scale

2 cups mixed winter vegetables (carrots, parsnips, cauliflower, broccoli, 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 bread crumbs (regular or panko)
1 tablespoon melted butter
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
Salt and freshly ground black pepper to taste

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Instructions

Preheat your oven to 375°F and lightly grease a medium baking dish.
If using fresh vegetables, steam or blanch them for 3 to 4 minutes until just tender, then drain well. For frozen vegetables, thaw and pat dry.
In a large mixing bowl, combine the prepared vegetables, cream of mushroom soup, milk, cheese, thyme, garlic powder, salt, and pepper. Mix until everything is well coated.
Transfer the mixture to the prepared baking dish. In a separate bowl, mix breadcrumbs with melted butter and sprinkle them on top.
Bake uncovered for 25 to 30 minutes until the topping is golden brown and the filling is bubbling. Allow to rest for 5 minutes before serving.

Notes

This dish can be modified for different diets by substituting whole milk with plant-based alternatives and using nutritional yeast instead of cheese to make it vegan.

Author: Isabella Moreno
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American
Diet: 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