Description
This Creamy Vegetable Casserole is a comforting and delicious dish packed with tender broccoli, cauliflower, carrots, and peas in a rich mushroom cream sauce, topped with a crispy Parmesan breadcrumb crust. Perfect for a hearty side or a vegetarian main course.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup frozen peas
- 1 cup sliced mushrooms
- 1 medium onion, diced
- 2 cloves garlic, minced
Sauce
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup milk
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme
Topping
- 1 cup bread crumbs
- 1/4 cup grated Parmesan cheese
Other
- 2 tablespoons butter
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) so it’s ready for baking the casserole later.
- Sauté onions: In a large skillet, melt the butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes, to develop a sweet and fragrant base.
- Add garlic and mushrooms: Stir in the minced garlic and sliced mushrooms, cooking for approximately 4 minutes until the mushrooms become tender and golden.
- Cook the vegetables: Add the broccoli florets, cauliflower florets, sliced carrots, and frozen peas to the skillet. Cook for about 5-7 minutes until the vegetables soften slightly but are still crisp.
- Prepare the creamy sauce: In a large mixing bowl, whisk together the cream of mushroom soup, milk, and sour cream until smooth to create a rich base.
- Add seasoning and cheese: Stir in the shredded cheddar cheese, salt, black pepper, and dried thyme until thoroughly combined for a flavorful sauce.
- Combine vegetables and sauce: Add the sautéed vegetables into the bowl with the sauce mixture. Stir well to coat all the vegetables evenly with the creamy sauce.
- Transfer to baking dish: Pour the entire mixture into a greased 9×13 inch baking dish, spreading it out evenly.
- Make the topping: In a small bowl, mix together the bread crumbs and grated Parmesan cheese. Sprinkle this evenly over the casserole for a crispy crust.
- Bake the casserole: Place the dish in the preheated oven and bake for 25-30 minutes, until the topping is golden brown and bubbling edges appear, signaling it’s cooked through.
- Cool and serve: Let the casserole rest a few minutes after baking to set, then serve warm and enjoy.
Notes
- You can substitute the cream of mushroom soup with a homemade béchamel sauce for a fresher taste.
- Feel free to add other vegetables like bell peppers or zucchini based on availability and preference.
- For a gluten-free option, use gluten-free bread crumbs or crushed gluten-free crackers as a topping.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
- To add a protein boost, stir in cooked chicken or turkey before baking.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Keywords: vegetable casserole, creamy casserole, broccoli casserole, easy vegetarian dinner, baked vegetable dish, cheesy vegetable bake
