Tender winter veggies in creamy sauce, topped with crispy breadcrumbs for a comforting, satisfying main or side.
# Components:
→ Vegetables
01 - 2 cups mixed winter vegetables (such as carrots, parsnips, cauliflower, broccoli, Brussels sprouts), diced
→ Sauce
02 - 1 can (10.5 oz) low-fat cream of mushroom soup
03 - 1/2 cup whole milk or unsweetened plant-based milk
→ Cheese
04 - 1/2 cup shredded cheddar or Gruyère cheese
→ Topping
05 - 1/4 cup breadcrumbs (regular or panko)
06 - 1 tablespoon butter, melted
→ Seasonings
07 - 1/2 teaspoon dried thyme
08 - 1/4 teaspoon garlic powder
09 - Salt and freshly ground black pepper, to taste
# Directions:
01 - Preheat oven to 375°F. Lightly grease a medium baking dish.
02 - Steam or blanch diced fresh vegetables for 3–4 minutes until just tender; drain thoroughly. If using frozen vegetables, thaw and pat dry.
03 - In a large mixing bowl, toss vegetables with cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and freshly ground black pepper until evenly coated.
04 - Spread the coated vegetable mixture evenly into the prepared baking dish.
05 - Mix breadcrumbs with melted butter in a small bowl and sprinkle evenly over the vegetable mixture.
06 - Bake uncovered for 25–30 minutes until the top is golden brown and bubbling.
07 - Let the casserole rest for 5 minutes before serving hot.
