Save A cozy blend of tender winter vegetables in a creamy sauce, topped with golden, crunchy breadcrumbs. Comfort food at its best for chilly days.
I first made this casserole on a frosty evening when my family wanted something warm and satisfying but quick to put together. The aroma brought everyone into the kitchen before it even finished baking.
Ingredients
- Vegetables: 2 cups mixed winter vegetables (carrots, parsnips, cauliflower, broccoli, Brussels sprouts), diced
- Sauce: 1 can (10.5 oz (295 g)) low-fat cream of mushroom soup; 1/2 cup (120 ml) whole milk or unsweetened plant-based milk
- Cheese: 1/2 cup (60 g) shredded cheddar or Gruyère cheese
- Topping: 1/4 cup (25 g) breadcrumbs (regular or panko); 1 tbsp (15 g) butter, melted
- Seasonings: 1/2 tsp dried thyme; 1/4 tsp garlic powder; salt and freshly ground black pepper, to taste
Instructions
- Prepare Dish:
- Preheat oven to 375°F (190°C). Lightly grease a medium baking dish.
- Cook Vegetables:
- If using fresh vegetables, steam or blanch them for 3–4 minutes until just tender, then drain well. If using frozen vegetables, thaw and pat dry.
- Combine Ingredients:
- In a large mixing bowl, combine the vegetables, cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and pepper. Mix until evenly coated.
- Layer Mixture:
- Spread the mixture evenly in the prepared baking dish.
- Prepare Topping:
- In a small bowl, mix breadcrumbs with melted butter. Sprinkle evenly over the casserole.
- Bake:
- Bake uncovered for 25–30 minutes, until the top is golden brown and the casserole is bubbling.
- Rest & Serve:
- Let rest 5 minutes before serving.
Save My kids love scooping their own portions and adding extra cheese before serving. It's a staple whenever we have family or friends for dinner.
Required Tools
Medium baking dish, mixing bowl, saucepan (if blanching fresh vegetables), spoon or spatula
Allergen Information
Contains dairy and gluten (cheese, breadcrumbs, soup). Always double-check ingredient labels for allergens.
Nutritional Information (per serving)
Calories: 235, Total Fat: 11 g, Carbohydrates: 23 g, Protein: 9 g
Save Serve hot with a crisp white wine or enjoy as a hearty main on its own. This casserole brings comfort to every winter table.
Recipe FAQ
- → Can I use frozen vegetables?
Yes, thaw frozen vegetables first and pat dry to prevent excess moisture in the dish.
- → What cheese works best?
Cheddar and Gruyère are recommended, but Swiss or Monterey Jack also work well for added flavor.
- → How do I make it gluten-free?
Substitute gluten-free breadcrumbs and soup for a fully gluten-free result. Check labels for hidden gluten.
- → Can I add protein?
Stir in cooked quinoa for extra protein or mix in legumes such as chickpeas before baking.
- → How do I prevent a soggy topping?
Mix breadcrumbs with melted butter and bake uncovered for crispness. Let the casserole rest before serving.
- → Can I prepare in advance?
Assemble ahead and refrigerate for up to one day. Add the topping and bake when ready to serve.