Creamy Winter Vegetable Casserole
There’s something wonderfully consoling about a bubbling casserole sliding out of the oven on a crisp winter afternoon. The first inhale delivers a savory steam — a mix of browned cheese, warm mushrooms, and the gentle sweetness of slow-cooked root vegetables. Each spoonful is a soft, comforting embrace: tender carrots and parsnips giving way to flaky cauliflower florets, a velvety mushroom-soup base, and a satisfying crunchy breadcrumb crown. It’s homey without being heavy, familiar without being boring — the kind of dish that turns quiet evenings into cozy memories.
This casserole is perfect for low-key weeknight dinners, holiday potlucks, or as a make-ahead side for festive meals. It warms the kitchen, stretches modest ingredients into a crowd-pleaser, and serves as an easy, nourishing option when you want comfort food with vegetables at center stage.
At a Glance
- Prep Time: 15 minutes (plus short steaming/blanching)
- Cook Time: 25–30 minutes
- Total Time: 40–50 minutes
- Servings: 4 (as a side) or 2–3 (as a main)
- Difficulty Level: Easy — great for home cooks of all levels
Nutrition Highlights
Estimated nutrition per serving (1/4 of the casserole). These are approximations calculated using ingredient averages referenced from USDA FoodData Central and typical product nutrition facts (actual values will vary by brands and exact vegetable mix):
- Calories: ~190 kcal
- Protein: ~8 g
- Carbohydrates: ~16 g
- Dietary Fiber: ~1.5–2 g
- Sugars: ~6 g
- Total Fat: ~10 g
- Saturated Fat: ~5 g
- Sodium: ~320–400 mg
Notes:
- Values are approximate. The canned cream of mushroom soup and the type of cheese used are the biggest drivers of calories, sodium, and saturated fat. For lower sodium/fat, choose reduced-sodium soup and lower-fat cheese or a plant-based option. (Sources: USDA FoodData Central; Mayo Clinic guidance on dietary fat and sodium.)
Why You’ll Love It
- Cozy, nostalgic flavors: The combination of mushroom soup and melted cheese evokes warm family meals and familiar comfort.
- Low-effort crowd-pleaser: Minimal prep, mostly hands-off baking — great for busy weeknights or potlucks.
- Seasonal goodness: Uses hardy winter vegetables (carrots, parsnips, cauliflower, Brussels sprouts, broccoli) that are at their best in cooler months.
- Flexible and forgiving: Swap vegetables, cheeses, or milk to suit dietary needs without losing the casserole’s core appeal.
- Balanced comfort: Vegetables provide fiber and vitamins, while the creamy base delivers the comforting texture everyone craves.
Step-by-Step Instructions
Ingredients
- 2 cups mixed winter vegetables, such as diced carrots, parsnips, cauliflower, broccoli, or Brussels sprouts (about 300 g)
- 1 can (10.5 oz / 298 g) low-fat cream of mushroom soup
- 1/2 cup whole milk or unsweetened plant-based milk (120 ml)
- 1/2 cup shredded cheddar or Gruyère cheese (about 56 g)
- 1/4 cup breadcrumbs, regular or panko style (about 30 g)
- 1 tablespoon melted butter (14 g)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Optional ingredients and substitutions
- Vegan: Use plant-based cream soup or a blended white bean + mushroom sauce; replace cheese with vegan shredded cheese and butter with olive oil or vegan butter.
- Gluten-free: Use gluten-free breadcrumbs or crushed gluten-free crackers/puffed quinoa.
- Add protein: Stir in 1 cup cooked shredded chicken, cubed tofu, or a drained can of white beans (add roughly 1 cup).
- Extra flavor: Add 1 teaspoon Dijon mustard to the filling or a squeeze of lemon before serving for brightness.
Preparation
- Preheat oven to 375°F (190°C). Lightly grease a medium baking dish with butter or oil.
- Prepare vegetables: Steam or blanch fresh vegetables for 3 to 4 minutes until just tender, then drain thoroughly. For frozen vegetables, thaw completely and pat dry to remove excess moisture.
- In a large mixing bowl, combine the prepared vegetables, cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and black pepper. Mix until all pieces are evenly coated. Avoid overmixing — you want distinct pieces, not a mush.
- Transfer the vegetable mixture to the prepared baking dish and spread evenly with a spoon or spatula.
- In a small bowl, mix breadcrumbs with melted butter until well combined. Sprinkle the breadcrumb mixture evenly over the casserole.
- Bake uncovered for 25 to 30 minutes, or until the topping is golden brown and the filling bubbles around the edges. If the topping browns too quickly, tent loosely with foil for the last 5–10 minutes.
- Allow the casserole to rest for 5 minutes before serving warm.
Practical tips
- Ensure vegetables are well-drained to avoid a watery casserole.
- If using a high-moisture cheese (like fresh mozzarella), reduce the milk slightly to keep the filling from becoming too loose.
- Check doneness by looking for bubbling edges and a bronzed topping; run a knife into the center to test for heat-through.
Best Pairings
- As a side: Serve alongside roasted chicken, baked salmon, or holiday turkey.
- As a main: Add a hearty grain (rice, farro) or protein (chicken, beans) and a crisp salad to round the meal.
- Light accompaniments: A tart apple-fennel salad or simple lemon-dressed greens to cut through richness.
- Cozy beverages: Pair with a robust herbal tea, hot cider, or a medium-bodied white wine (Chardonnay or Viognier) for special occasions.
- Simple serving touch: Add a pat of butter on top or a light drizzle of extra-virgin olive oil and a sprinkle of flaky sea salt before serving.
Shelf Life & Storage
- Room temperature: Do not leave at room temperature for more than 2 hours (or 1 hour if >90°F) to prevent bacterial growth.
- Refrigeration: Store in an airtight container for 3–4 days. Reheat in a 350°F oven until warmed through, or microwave individual portions.
- Freezer: Freeze portions in airtight containers for up to 2–3 months. To reheat, thaw overnight in the fridge and bake at 350°F until heated through (about 20–30 minutes), or reheat from frozen covered at 375°F for 30–40 minutes.
Chef’s Advice
- Vegetables selection: Choose a mix of textures—some firm (parsnips, carrots) and some that break down a bit (cauliflower). Avoid overly watery vegetables (like zucchini) unless pre-roasted.
- Depth of flavor: For a richer profile, roast the vegetables at 425°F for 15–20 minutes before combining. Roasting caramelizes sugars and adds complexity.
- Topping texture: Panko breadcrumbs give a superior crunch; mix with a little grated Parmesan for extra savory notes.
- Avoid sogginess: Pat vegetables very dry after steaming/thawing. A quick sauté of drained vegetables in a hot pan will remove residual moisture and add flavor.
- Salt wisely: Canned soup can be salty. Season conservatively before baking and adjust at the end if needed.
Creative Twists
- Vegan & Creamy: Make a mushroom-bean sauce with sautéed mushrooms, white beans, vegetable stock, and a splash of non-dairy milk—thicken with a little cornstarch or blended cashews—and top with seasoned gluten-free crumbs.
- Mediterranean: Replace the cream soup with a mix of Greek yogurt (or labneh) and a splash of lemon, add roasted red peppers and artichoke hearts, and top with herbed panko and feta.
- Grain-topped: Swap breadcrumbs for leftover cooked farro or quinoa mixed with a little oil and herbs for a nutty, gluten-free top.
- Spiced variation: Stir in 1/2 teaspoon smoked paprika and 1/4 teaspoon cayenne for warmth; finish with chopped parsley or chives.
Recipe Q&A
Q: Can I use frozen mixed vegetables?
A: Yes — thaw completely and pat dry to remove excess water. Blotting with paper towels prevents a watery casserole.
Q: Can I prepare this ahead of time?
A: Assemble the casserole up to the breadcrumb topping, cover, and refrigerate for up to 24 hours. Add the topping and bake when ready (you may need a few extra minutes of baking time).
Q: How do I make this lower in sodium?
A: Use a reduced-sodium or homemade mushroom sauce, low-sodium cheese, and unsalted butter. Rinse canned vegetables (if used) and taste before adding extra salt.
Q: My casserole is too runny — how to fix it?
A: Next time, reduce added milk slightly, use less high-moisture cheese, or add a tablespoon of flour or 1–2 tablespoons of instant mashed potato flakes to thicken. For the current batch, bake uncovered longer to evaporate excess moisture.
Q: Can I add meat?
A: Yes — fold in cooked shredded chicken, turkey, or cooked sausage before topping. If adding raw meat, cook it first to ensure proper doneness.
Conclusion
This Creamy Winter Vegetable Casserole is a dependable, adaptable recipe that brings warmth and comfort to any table. If you enjoyed this version and want a slightly different creamy vegetable approach, check out this take on a classic casserole: Creamy Vegetable Casserole | Easy Vegetarian Side Dish. For a plant-forward, mustard-and-lemon–bright winter vegetable stew that shares a similar cozy spirit, see Creamy Winter Vegetable Stew with Mustard + Lemon – Amy Chaplin.
I’d love to hear how your casserole turned out — any swaps you tried, topping variations, or serving pairings. Share your photos and tips in the comments or on social, and let’s build a cozy kitchen community around simple, seasonal cooking.
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Creamy Winter Vegetable Casserole
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A comforting casserole featuring a blend of winter vegetables and a creamy mushroom base, topped with a crunchy breadcrumb crown.
Ingredients
- 2 cups mixed winter vegetables (diced carrots, parsnips, cauliflower, broccoli, Brussels sprouts)
- 1 can (10.5 oz / 298 g) low-fat cream of mushroom soup
- 1/2 cup whole milk or unsweetened plant-based milk (120 ml)
- 1/2 cup shredded cheddar or Gruyère cheese (about 56 g)
- 1/4 cup breadcrumbs (regular or panko style, about 30 g)
- 1 tablespoon melted butter (14 g)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a medium baking dish.
- Steam or blanch fresh vegetables for 3-4 minutes until just tender, then drain thoroughly.
- In a large bowl, combine vegetables, cream of mushroom soup, milk, cheese, thyme, garlic powder, salt, and pepper. Mix gently.
- Transfer the mixture to the prepared baking dish, spreading evenly.
- In a separate bowl, mix breadcrumbs with melted butter. Sprinkle evenly over the casserole.
- Bake uncovered for 25-30 minutes until the topping is golden brown and filling bubbles. If browning too quickly, tent with foil.
- Allow to rest for 5 minutes before serving warm.
Notes
For lower sodium/fat, choose reduced-sodium soup and lower-fat cheese or a plant-based option. Ensure vegetables are well-drained to avoid a watery casserole.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 190
- Sugar: 6g
- Sodium: 360mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 30mg
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