Ingredients
Scale
- 2 cups mixed winter vegetables (diced carrots, parsnips, cauliflower, broccoli, Brussels sprouts)
- 1 can (10.5 oz) low-fat cream of mushroom soup
- 1/2 cup whole milk or unsweetened plant-based milk
- 1/2 cup shredded cheddar or Gruyère cheese
- 1/4 cup breadcrumbs (regular or panko)
- 1 tablespoon melted butter
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375°F. Lightly grease a medium baking dish with butter or oil.
- Steam or blanch fresh vegetables for 3 to 4 minutes until just tender, then drain well.
- In a large mixing bowl, combine the prepared vegetables, cream of mushroom soup, milk, shredded cheese, thyme, garlic powder, salt, and black pepper. Mix thoroughly.
- Transfer the mixture to the prepared baking dish and spread evenly.
- In a small bowl, mix breadcrumbs with melted butter until well combined. Sprinkle evenly on top of the casserole.
- Bake uncovered for 25 to 30 minutes, until the topping is golden brown and the filling is bubbling.
- Allow to rest for 5 minutes before serving warm.
Notes
Dry the vegetables well before combining to avoid a soupy filling. Let the casserole rest briefly after baking for tidy servings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg