Description
A comforting casserole featuring a blend of winter vegetables and a creamy mushroom base, topped with a crunchy breadcrumb crown.
Ingredients
Scale
- 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