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Creamy Vegetable Casserole – Easy Dinner Recipe for Busy Nights

Creamy Winter Vegetable Casserole

A cozy, comforting winter casserole packed with hearty vegetables, a creamy sauce, melted cheese, and a buttery golden breadcrumb topping.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Ingredients Method Notes

Ingredients
  

Vegetables
  • 2 cups mixed winter vegetables (carrots, parsnips, cauliflower, broccoli, Brussels sprouts)
Sauce
  • 1 can low-fat cream of mushroom soup (10.5 oz)
  • ½ cup whole milk or unsweetened plant-based milk
Cheese
  • ½ cup shredded cheddar or Gruyère cheese
Topping
  • ¼ cup breadcrumbs (regular or panko)
  • 1 tbsp melted butter
Seasonings
  • ½ tsp dried thyme
  • ¼ tsp garlic powder
  • salt and freshly ground black pepper to taste

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with butter or oil.
  2. Steam or blanch fresh vegetables for 3–4 minutes until just tender, then drain well. For frozen vegetables, thaw completely and pat dry.
  3. In a large mixing bowl, combine prepared vegetables, cream of mushroom soup, milk, cheese, thyme, garlic powder, salt, and pepper. Mix until evenly coated.
  4. Transfer mixture to the prepared baking dish and spread evenly.
  5. Combine breadcrumbs and melted butter in a small bowl. Sprinkle evenly on top of the casserole.
  6. Bake uncovered for 25–30 minutes, or until topping is golden and filling is bubbling.
  7. Let rest for 5 minutes before serving warm.

Notes

Add cooked chicken or turkey for a heartier main dish, or stir in fresh herbs like parsley for brightness.