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–+ servings
Creamy Winter Vegetable Casserole

Creamy Winter Vegetable Casserole for Cozy Nights In

This Creamy Winter Vegetable Casserole is a comforting dish that combines root vegetables and a luscious mushroom cream sauce, perfect for cozy winter evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 cups Mixed Winter Vegetables (carrots, parsnips, cauliflower, broccoli, Brussels sprouts) Diced and prepped
  • 10.5 oz Cream of Mushroom Soup Gluten-free variant for diet-friendliness
  • 1/2 cup Milk Or unsweetened plant-based milk for dairy-free option
  • 1/2 cup Shredded Cheese (cheddar or Gruyère) Non-dairy cheese for vegan option
  • Salt To taste
  • Black Pepper To taste
For the Topping
  • 1/4 cup Breadcrumbs Regular or gluten-free
  • 1 tablespoon Melted Butter Or olive oil for dairy-free
For Flavoring
  • 1/2 teaspoon Dried Thyme Can swap with other herbs like rosemary
  • 1/4 teaspoon Garlic Powder Or fresh garlic for added kick

Equipment

  • Medium baking dish
  • Mixing Bowl
  • small bowl

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish.
  2. Steam or blanch the diced mixed winter vegetables for 3-4 minutes until tender but vibrant.
  3. In a large mixing bowl, combine the vegetables with cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and pepper, mixing well.
  4. Transfer the mixture to the greased baking dish, spreading evenly.
  5. In a small bowl, combine breadcrumbs with melted butter until evenly coated, then sprinkle over the filling.
  6. Bake uncovered for 25-30 minutes until the topping is golden brown and the filling bubbles.
  7. Remove from oven and let rest for 5 minutes before serving.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 6gSugar: 3gVitamin A: 2000IUVitamin C: 50mgCalcium: 200mgIron: 2mg

Notes

Ensure even dicing of vegetables for uniform cooking. Consider adding protein like cooked quinoa or beans for a heartier meal. Prepare a day in advance and store in the fridge for up to four days.

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