Description
This Creamy Vegetable Casserole is a nutritious and flavorful dish that’s perfect for dinner, bringing warmth and comfort to any table.
Ingredients
Scale
- 2 tablespoons Butter
- 1 medium Onion
- 2 cloves Garlic
- 8 ounces Mushrooms
- 1 cup Broccoli Florets
- 1 cup Cauliflower Florets
- 1 cup Carrots
- 1 cup Frozen Peas
- 10.5 ounces Cream of Mushroom Soup
- 1 cup Milk
- ½ cup Sour Cream
- 1 cup Shredded Cheddar Cheese
- to taste Salt
- to taste Black Pepper
- 1 teaspoon Dried Thyme
- ½ cup Breadcrumbs
- ¼ cup Grated Parmesan Cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Melt 2 tablespoons of butter in a large skillet over medium heat, then add 1 diced onion and sauté for 5 minutes until translucent.
- Add 2 minced garlic cloves and 8 ounces of sliced mushrooms to the skillet; sauté for 4 minutes until tender.
- Introduce 1 cup each of broccoli florets, cauliflower florets, diced carrots, and frozen peas to the skillet; cook for 5-7 minutes.
- In a mixing bowl, whisk together 10.5 ounces of cream of mushroom soup, 1 cup of milk, and ½ cup of sour cream until smooth.
- Stir in 1 cup of shredded cheddar cheese along with salt, pepper, and 1 teaspoon of dried thyme into the sauce.
- Add the sautéed vegetables to the creamy sauce mixture, gently folding until well coated.
- Transfer the mixture to a greased 9×13-inch baking dish, smoothing the top evenly.
- In a separate bowl, mix ½ cup of breadcrumbs with ¼ cup of grated Parmesan cheese; sprinkle evenly over the top.
- Bake in the preheated oven for 25-30 minutes until the top is golden brown and bubbly.
- Remove from the oven and let cool for a few minutes before slicing.
Notes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 10 g
- Cholesterol: 40 mg