Description
A warm, cheesy casserole packed with winter vegetables, perfect for cozy family dinners.
Ingredients
- 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 cheese (cheddar or Gruyère)
- 1/4 cup breadcrumbs
- 1 tablespoon melted butter
- Dried thyme
- Garlic powder
- Salt and black pepper
Instructions
- Preheat your oven to 375°F and lightly grease a medium baking dish.
- Steam or blanch the mixed winter vegetables for about 3 to 4 minutes until they’re just tender. Drain well.
- In a large bowl, combine the prepared vegetables with the cream of mushroom soup, milk, cheese, thyme, garlic powder, salt, and black pepper. Mix until well incorporated.
- Spread the vegetable mixture evenly in the greased baking dish.
- In a small bowl, mix the breadcrumbs with melted butter and sprinkle over the casserole.
- Bake uncovered for 25 to 30 minutes or until the top is golden brown and bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
This casserole can be customized with your favorite vegetables or alternative cheeses.