Creamy Winter Vegetable Casserole Recipe

Introduction

This Creamy Winter Vegetable Casserole is a comforting and flavorful dish perfect for chilly days. Packed with a mix of hearty winter vegetables and a rich, cheesy sauce, it makes a wonderful side or a light main course.

Ingredients

• 2 cups mixed winter vegetables, such as diced carrots, parsnips, cauliflower, broccoli, or 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 cheddar or Gruyère cheese
• 1/4 cup breadcrumbs, regular or panko style
• 1 tablespoon melted butter
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish with butter or oil.
2. Step 2: Steam or blanch the fresh winter vegetables for 3 to 4 minutes until just tender. Drain well. If using frozen vegetables, thaw completely and pat dry to remove excess moisture.
3. Step 3: In a large mixing bowl, combine the prepared vegetables with the cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and black pepper. Stir thoroughly to coat all pieces evenly.
4. Step 4: Transfer the vegetable mixture to the prepared baking dish and spread it out evenly with a spoon or spatula.
5. Step 5: In a small bowl, mix the breadcrumbs with melted butter until well combined. Sprinkle this mixture evenly over the top of the casserole.
6. Step 6: Bake the casserole uncovered for 25 to 30 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
7. Step 7: Let the casserole rest for 5 minutes before serving warm.

Tips & Variations

• For extra richness, try adding a handful of cooked diced bacon or sautéed mushrooms to the vegetable mixture.
• Use panko breadcrumbs for a crispier topping or substitute with crushed nuts for added texture.
• Swap out the cream of mushroom soup for cream of celery or cream of chicken soup to vary the flavor.
• To make this dish vegan, choose plant-based milk, a dairy-free cheese alternative, and a suitable cream soup.

Storage

Store any leftover casserole in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish in a 350°F (175°C) oven until heated through, about 15–20 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen vegetables instead of fresh?

Yes, you can use frozen vegetables. Be sure to thaw them completely and pat dry to remove excess moisture before mixing with the other ingredients.

Is it possible to prepare this casserole ahead of time?

Absolutely. Assemble the casserole, cover it tightly, and refrigerate for up to 24 hours before baking. You may need to add a few extra minutes to the baking time when cooking from chilled.

Creamy Winter Vegetable Casserole Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

A comforting and creamy winter vegetable casserole featuring a mix of seasonal vegetables baked with a luscious cream of mushroom soup base, topped with buttery breadcrumbs and melted cheese for a golden, crispy finish. Perfect as a hearty side dish or a satisfying vegetarian main during chilly months.

• Author: Amaya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups mixed winter vegetables (diced carrots, parsnips, cauliflower, broccoli, or Brussels sprouts)

Casserole Base

• 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 cheddar or Gruyère cheese
• 1/2 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• Salt and freshly ground black pepper, to taste

Topping

• 1/4 cup breadcrumbs (regular or panko style)
• 1 tablespoon melted butter

Instructions

1. Prepare Oven and Baking Dish: Preheat your oven to 375°F (190°C) and lightly grease a medium baking dish with butter or oil to prevent sticking.
2. Prep Vegetables: If using fresh vegetables, steam or blanch them for 3 to 4 minutes until just tender, then drain thoroughly to remove excess water. For frozen vegetables, fully thaw and pat dry to avoid extra moisture in the casserole.
3. Combine Filling Ingredients: In a large mixing bowl, combine the prepared vegetables with low-fat cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and freshly ground black pepper. Mix well so all vegetables are evenly coated in the creamy mixture.
4. Fill Baking Dish: Transfer the vegetable and cream mixture into the greased baking dish and spread it out evenly with a spoon or spatula.
5. Add Topping: In a small bowl, mix the breadcrumbs with melted butter until the mixture is well combined. Sprinkle this buttery breadcrumb topping evenly over the casserole.
6. Bake: Place the casserole in the preheated oven and bake uncovered for 25 to 30 minutes, or until the breadcrumb topping is golden brown and the filling is bubbling at the edges.
7. Rest and Serve: Remove the casserole from the oven and allow it to rest for 5 minutes before serving warm, enhancing the flavors and making it easier to portion.

Notes

• Feel free to customize the vegetable mix depending on what’s in season or what you prefer.
• For a dairy-free option, use plant-based milk and a non-dairy cheese substitute.
• To add protein, consider mixing in cooked beans or lentils before baking.
• Use panko breadcrumbs for a crunchier topping.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.

Keywords: winter vegetable casserole, creamy casserole, baked vegetable dish, vegetarian casserole, comfort food, seasonal vegetables