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Creamy Vegetable Casserole

Creamy Vegetable Casserole for Comfort Food Lovers

A delightful creamy vegetable casserole that's perfect for comfort food lovers, combining sautéed vegetables with a crunchy breadcrumb layer.
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Prep Time 20 minutes
Cook Time 30 minutes
Resting Time 10 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Butter Substitute with olive oil for a lighter option.
  • 1 medium Onion Diced; shallots can be used for a milder flavor.
  • 3 cloves Garlic Minced; can use garlic powder (1/4 tsp) instead.
  • 8 ounces Sliced Mushrooms Any edible variety works well, like cremini or shiitake.
  • 1 cup Broccoli Florets Fresh or frozen are acceptable.
  • 1 cup Cauliflower Florets Can be replaced with diced zucchini.
  • 1 cup Sliced Carrots Baby carrots can be used for a quicker alternative.
  • 1 cup Frozen Peas Fresh green beans are a good substitute.
  • 10.5 ounces Cream of Mushroom Soup Consider cream of celery or homemade béchamel for alternatives.
  • ½ cup Milk Plant-based options like almond or coconut work for dairy-free.
  • ½ cup Sour Cream Greek yogurt can be used as a substitute.
  • 1 cup Shredded Cheddar Cheese Any melty cheese like Monterey Jack or mozzarella can be used.
  • 1 teaspoon Salt Adjust to taste for balance.
  • ½ teaspoon Black Pepper Adjust according to spice preference.
  • 1 teaspoon Dried Thyme Italian seasoning can be used as a substitute.
For the Topping
  • 1 cup Bread Crumbs Panko bread crumbs add extra crispiness.
  • ¼ cup Grated Parmesan Cheese Optional; nutritional yeast can be used for a vegan alternative.

Equipment

  • Large skillet
  • mixing bowl
  • 9x13-inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, melt 2 tablespoons of butter over medium heat. Add one diced onion and sauté for about 5 minutes, until translucent.
  3. Stir in 3 minced garlic cloves and 8 ounces of sliced mushrooms. Cook for an additional 4 minutes, stirring occasionally.
  4. Add 1 cup of broccoli florets, 1 cup of cauliflower florets, 1 cup of sliced carrots, and 1 cup of frozen peas to the skillet. Cook for 5–7 minutes, stirring frequently.
  5. In a mixing bowl, combine 10.5 ounces of cream of mushroom soup, ½ cup of milk, and ½ cup of sour cream. Whisk until smooth.
  6. Stir in 1 cup of shredded cheddar cheese, 1 teaspoon of salt, ½ teaspoon of black pepper, and 1 teaspoon of dried thyme into the sauce.
  7. Gently fold the sautéed vegetable mixture into the creamy sauce.
  8. Grease a 9x13-inch baking dish, then pour the mixture into it and spread out evenly.
  9. In a small bowl, mix 1 cup of bread crumbs with ¼ cup of grated Parmesan cheese. Sprinkle over the casserole.
  10. Place the casserole in the preheated oven and bake for 25–30 minutes.
  11. Let the casserole cool for 10 minutes before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 4gVitamin A: 25IUVitamin C: 50mgCalcium: 20mgIron: 10mg

Notes

Store leftovers covered in the fridge for up to 4 days; reheat in the oven or microwave for quick meals.

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