Creamy Vegetable Casserole
A comforting and creamy vegetable casserole loaded with seasonal veggies, perfect for any occasion.
Ingredients
Vegetable Ingredients
- 2 tablespoons butter For cooking vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup frozen peas Can substitute with fresh peas
Sauce Ingredients
- 1 can cream of mushroom soup 10.5 oz can
- 1 cup milk
- 1/2 cup sour cream For creaminess
- 1 cup shredded cheddar cheese Can substitute with other cheeses
- 1 teaspoon salt Adjust to taste
- 1/2 teaspoon black pepper Adjust to taste
- 1 teaspoon dried thyme
Topping Ingredients
- 1 cup bread crumbs Can use gluten-free breadcrumbs
- 1/4 cup grated Parmesan cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, melt the butter over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the minced garlic and sliced mushrooms and cook until mushrooms are tender, about 4 minutes.
- Add the broccoli, cauliflower, carrots, and frozen peas. Cook for 5-7 minutes, until veggies are slightly soft.
Mixing
- In a large mixing bowl, combine the cream of mushroom soup, milk, and sour cream. Whisk until smooth.
- Stir in the cheddar cheese, salt, black pepper, and dried thyme.
- Fold the cooked vegetables into the creamy mixture until well coated.
Baking
- Pour the mixture into a greased 9x13 inch baking dish and spread evenly.
- In a small bowl, combine the bread crumbs and grated Parmesan cheese, then sprinkle over the casserole.
- Bake for 25-30 minutes until the top is golden brown and edges are bubbling.
- Allow to cool for a few minutes before serving.
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Notes
You can prepare this casserole a day in advance and store it in the fridge before baking. For a gluten-free option, use gluten-free breadcrumbs.