Creamy Winter Vegetable Casserole
A comforting dish featuring seasonal vegetables in a rich, creamy sauce topped with crispy breadcrumbs, perfect for cold evenings.
Ingredients
Vegetables
- 2 cups butternut squash, cubed Use fresh, seasonal butternut squash.
- 2 cups Brussels sprouts, halved Trimmed and halved for even cooking.
- 2 cups carrots, sliced Sliced into thin rounds.
- 1 cup green beans, trimmed Fresh green beans add crunch.
- 1 medium onion, diced Provides a savory base.
- 3 cloves garlic, minced Adds depth of flavor.
Sauce and Seasoning
- 1 cup vegetable broth Use low-sodium for a healthier option.
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 2 tablespoons olive oil For sautéing the onions and vegetables.
- 1 teaspoon dried thyme Herbal flavor enhances the dish.
- 1 teaspoon onion powder Adds an extra layer of onion flavor.
- 1/2 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Freshly ground is best.
Toppings
- 1 cup shredded cheese (cheddar or your choice) Use a cheese that melts well.
- 1 cup breadcrumbs Can use seasoned or plain.
- Fresh parsley for garnish Optional, for presentation.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until soft.
- Add minced garlic and continue to cook for an additional minute, taking care not to burn it.
- Incorporate the butternut squash, Brussels sprouts, carrots, and green beans. Stir and cook for about 10-15 minutes until vegetables begin to soften.
- Season the mixture with thyme, onion powder, salt, and pepper. Pour in the vegetable broth and cream, stirring to combine. Simmer for about 5 minutes.
- Transfer the vegetable mixture to a greased 9x13 inch baking dish.
- Evenly sprinkle shredded cheese over the vegetable mixture.
- In a separate bowl, combine breadcrumbs with a tablespoon of olive oil, mixing until coated. Sprinkle over the cheese layer.
Baking
- Bake the casserole in the preheated oven for 25-30 minutes until the top is golden and crusty.
- Remove from the oven and let it sit for a few minutes before serving. Garnish with fresh parsley.
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Notes
You can prepare this casserole ahead of time and refrigerate before baking. Adjust baking time if cooking from cold.