Creamy Vegetable Casserole
A delightful casserole that combines comfort, flavor, and versatility, perfect for any family gathering or weeknight dinner.
Ingrédients
For the vegetable mixture
- 2 cups mixed vegetables (carrots, peas, corn) Chopped mixed vegetables.
- 1 cup cream of mushroom soup Can be substituted with cream of chicken or a lighter broth option.
- 1 cup milk Use almond or oat milk for a dairy-free option.
- 1 cup shredded cheese Choose your favorite type of cheese.
- 1 cup breadcrumbs Substitute with gluten-free breadcrumbs as needed.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- to taste Salt and pepper
Instructions
Preparation
- Gather all your ingredients. Chop your mixed vegetables as needed for even cooking.
Cooking the Base
- In a mixing bowl, combine chopped mixed vegetables with the cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir until blended.
Incorporating Cheese
- Add half of the shredded cheese into the vegetable mixture and stir until evenly distributed.
Baking
- Pour the vegetable mixture into a greased baking dish and spread evenly. Sprinkle breadcrumbs on top.
- Add the remaining cheese on top.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes, until the top is golden brown.
Serving
- Allow to cool for a few minutes before serving. Serve warm.
- Store leftovers in an airtight container.
Notes
This casserole is versatile; feel free to substitute seasonal vegetables and adjust flavors. Make ahead to save time during gatherings.