Creamy Vegetable Casserole
A comforting and delicious casserole filled with a medley of vegetables enveloped in a creamy sauce, perfect for family gatherings.
Ingredients
Vegetables
- 2 cups broccoli florets, chopped (you can also use frozen for convenience)
- 1 cup cauliflower florets
- 1 cup mixed bell peppers, diced
- 1 cup carrots, sliced (swap with zucchini for a lighter flavor!)
- 1 cup mushrooms, sliced
- 2 cloves garlic, minced
- 1 medium onion, diced
Sauce and Cheese
- 1 can (15 oz) cream of mushroom soup (or make your own!)
- 1 cup sour cream (Greek yogurt works well too)
- 1 cup shredded cheddar cheese (try using a blend for extra flavor)
Spices and Toppings
- Salt and pepper to taste
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 cup breadcrumbs (olive oil or herb-flavored for an extra kick)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large pot, bring water to a boil and lightly steam the broccoli, cauliflower, carrots, and bell peppers for about 5 minutes until just tender. Drain and set aside.
- In a skillet over medium heat, melt 1 tablespoon of butter. Add onions and garlic, cooking until fragrant and translucent, about 3-4 minutes.
Mixing and Baking
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, paprika, Italian seasoning, salt, and pepper. Mix in the cooked vegetables and sautéed onion-garlic blend.
- Fold in half of the shredded cheddar cheese.
- Transfer everything to a greased 9×13 inch baking dish. Top with the remaining shredded cheese and breadcrumbs.
- Bake for about 25-30 minutes, or until the cheese is bubbling and the breadcrumbs are golden.
- Allow it to cool for 5 minutes before serving.
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, thaw in the fridge overnight and warm in the oven at 350°F (175°C) for about 15-20 minutes.