Here’s a comforting, hearty Vegetable Casserole recipe—perfect as a side or main dish:
🥦 Vegetable Casserole
🔹 Ingredients (serves 6–8)
- 4 cups mixed vegetables (broccoli, cauliflower, carrots, green beans, zucchini, etc.)
- 1 medium onion, chopped
- 2–3 cloves garlic, minced
- 1 can (10.5 oz) cream of mushroom or cream of celery soup
- 1/2 cup milk
- 1 cup shredded cheese (cheddar, mozzarella, or a blend)
- 1 tsp dried thyme or Italian seasoning
- Salt & pepper to taste
- 1 cup breadcrumbs or crushed crackers for topping
- 2 tbsp butter, melted (for topping)
🔹 Instructions
1. Preheat oven
- Preheat oven to 350°F (175°C)
- Grease a 9×13-inch baking dish
2. Prepare vegetables
- Steam or blanch vegetables 3–5 minutes to slightly soften (optional but helps cooking evenly)
- Combine with chopped onion and garlic in a large bowl
3. Make sauce
- In a bowl, mix soup, milk, cheese (reserve some for topping), seasoning, salt, and pepper
- Pour over vegetables and stir to coat evenly
4. Assemble casserole
- Transfer mixture to prepared baking dish
- Mix breadcrumbs with melted butter and sprinkle on top
- Optional: sprinkle remaining cheese over breadcrumbs
5. Bake
- Bake 25–30 minutes until bubbly and golden on top
- Let cool 5 minutes before serving
🔹 Tips
- Add cooked protein (chicken, ham, or tofu) to make it a full meal
- Use seasonal vegetables for variety and freshness
- For a crispier topping, broil the casserole for 2–3 minutes at the end
I can also give you a creamy gluten-free vegetable casserole version with a cheesy almond flour topping if you want a healthier twist.
Do you want me to do that?
