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Creamy Vegetable Casserole

Creamy Vegetable Casserole for Cozy Family Dinners

This Creamy Vegetable Casserole is a comforting, hearty dish perfect for family dinners, combining a variety of nutrients in a cheesy sauce.
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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: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Butter Can use olive oil for a dairy-free version.
  • 1 Onion Substitution: Shallots for a milder flavor.
  • 2 cloves Garlic Use minced garlic for the best flavor punch.
  • 8 ounces Mushrooms Any fresh mushrooms will work; dried mushrooms require rehydration.
  • 2 cups Broccoli Florets Fresh or frozen can be used interchangeably.
  • 2 cups Cauliflower Florets Substitution: Zucchini can be used for a milder taste.
  • 2 Carrots Substitution: Peppers can be used for additional flavor.
  • 1 cup Frozen Peas Fresh peas are great too; adjust cooking time accordingly.
  • 10.5 ounces Cream of Mushroom Soup Homemade alternatives can be made by blending cooked mushrooms in cream.
  • 1 cup Milk Substitution: Plant-based milk for a dairy-free option.
  • 1/2 cup Sour Cream Substitution: Non-dairy yogurt as a dairy-free alternative.
  • 1 cup Shredded Cheddar Cheese Substitution: Dairy-free cheese can be used for a vegan version.
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Dried Thyme Substitution: Fresh thyme could be used for a brighter flavor.
  • 1 cup Bread Crumbs Gluten-free breadcrumbs can replace regular for a gluten-free option.
  • 1/4 cup Grated Parmesan Cheese

Equipment

  • large skillet
  • Mixing bowl
  • 9x13 inch baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and gather all ingredients.
  2. Melt 2 tablespoons of butter in a large skillet over medium heat. Add one diced onion and sauté for about 5 minutes until translucent.
  3. Stir in 2 cloves of minced garlic and 8 ounces of sliced mushrooms. Cook for another 4 minutes until the mushrooms soften.
  4. Add 2 cups of broccoli florets, 2 cups of cauliflower florets, 2 sliced carrots, and 1 cup of frozen peas to the skillet. Sauté for 5-7 minutes until slightly soft.
  5. In a bowl, mix one 10.5 oz can of cream of mushroom soup, 1 cup of milk, and 1/2 cup of sour cream until smooth.
  6. Stir in 1 cup of shredded cheddar cheese, 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of dried thyme to the mixture.
  7. Fold the sautéed vegetable mixture into the creamy sauce until well coated.
  8. Transfer to a greased 9x13 inch baking dish and spread evenly.
  9. Combine 1 cup of breadcrumbs with 1/4 cup of grated Parmesan cheese, then sprinkle evenly over the casserole.
  10. Bake for 25-30 minutes until the top is golden brown and the sauce bubbles.
  11. Allow to rest for 5-10 minutes before serving to thicken the sauce.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 10gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 30mgSodium: 700mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 40mgCalcium: 200mgIron: 2mg

Notes

Expert tips include sautéing onions and garlic just until translucent, allowing the casserole to rest after baking, and customizing veggies based on preferences.

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