Go Back
–+ servings
Creamy Vegetable Casserole

Creamy Vegetable Casserole for Cozy Nights In

A delicious Creamy Vegetable Casserole that brings comfort and flavor to your dinner table.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Comfort Food
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 2 tablespoons Butter Can substitute with olive oil
  • 1 medium Onion Diced; shallots can be used for milder taste
  • 2 cloves Garlic Minced; fresh garlic enhances flavor
  • 8 ounces Mushrooms Sliced; can substitute with sautéed zucchini
  • 1 cup Broccoli Florets Adds color and nutritional boost
  • 1 cup Cauliflower Florets Fresh or frozen
  • 1 cup Carrots Sliced; baby carrots can be used
  • 1 cup Frozen Peas Quick-cooking; can use fresh peas
  • 1 can Cream of Mushroom Soup Use homemade for freshness
  • 1 cup Milk Any dairy or non-dairy milk
  • ½ cup Sour Cream Greek yogurt can be used
  • 1 cup Shredded Cheddar Cheese Dairy-free cheese for vegan option
  • 1 teaspoon Salt Use kosher or sea salt
  • ½ teaspoon Black Pepper Adjust to taste
  • 1 teaspoon Dried Thyme Use fresh thyme for vibrant flavor
  • 1 cup Bread Crumbs Panko for extra crispy layer
  • ½ cup Grated Parmesan Cheese Nutritional yeast for vegan option

Equipment

  • large skillet
  • Mixing Bowl
  • Baking dish

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Melt 2 tablespoons of butter in a skillet over medium heat, then add 1 diced onion and sauté for 5 minutes.
  3. Stir in 2 minced garlic cloves and 8 ounces of sliced mushrooms, cooking for another 4 minutes.
  4. Add 1 cup of broccoli florets, 1 cup of cauliflower florets, 1 cup of sliced carrots, and 1 cup of frozen peas to the skillet. Sauté for 5 to 7 minutes until slightly softened.
  5. In a mixing bowl, whisk together 1 can of cream of mushroom soup, 1 cup of milk, and ½ cup of sour cream until smooth.
  6. Fold the sautéed vegetable mixture into the creamy sauce ensuring every piece is well-coated.
  7. Transfer the mixture to the greased baking dish and spread evenly.
  8. In a bowl, combine 1 cup of breadcrumbs with ½ cup of grated Parmesan cheese and sprinkle over the casserole.
  9. Bake for 25 to 30 minutes until the topping is golden brown.
  10. Allow to cool for 5-10 minutes before serving to let the sauce thicken.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 650mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 500IUVitamin C: 35mgCalcium: 250mgIron: 1.5mg

Notes

This casserole makes a comforting meal perfect for busy weeknights. Store leftovers in an airtight container.

Tried this recipe?

Let us know how it was!