Ah yes 🥦🥕—Vegetable Casserole is the ultimate cozy, colorful, and cheesy side (or main if you want to go vegetarian). Here’s a classic, crowd-pleasing version:
Vegetable Casserole
Ingredients (serves 4–6)
Vegetables
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 2 cups sliced carrots (or baby carrots)
- 1 cup sliced mushrooms (optional)
- 1 small onion, diced
Casserole Base
- 1 can (10 oz) cream of mushroom soup (or cream of celery/chicken for variation)
- ½ cup milk
- 1 tsp garlic powder
- Salt & pepper to taste
Topping
- 1–1½ cups shredded cheddar, mozzarella, or a blend
- ½ cup breadcrumbs (panko or regular)
- 2 tbsp butter, melted
- Optional: Parmesan cheese, paprika, or fresh herbs
Instructions
1. Preheat Oven
- Preheat oven 375°F (190°C).
- Grease a 9×13 baking dish.
2. Prep Veggies
- Steam or blanch broccoli, cauliflower, and carrots 3–4 min until just tender.
- Drain well.
3. Make Sauce
- In a bowl, mix cream of mushroom soup, milk, garlic powder, salt & pepper.
4. Assemble
- Combine veggies and onions in the baking dish.
- Pour sauce over veggies and stir gently to coat.
- Top with cheese.
- Mix breadcrumbs with melted butter and sprinkle over the top.
5. Bake
- Bake 25–30 min until bubbly and golden on top.
- Optional: broil 1–2 min for extra crunchy topping.
Pro Tips
- Vegetable flexibility: zucchini, green beans, bell peppers, or peas work well.
- Cheese upgrade: add Gruyère, Fontina, or a sharp cheddar for deeper flavor.
- Make-ahead: Assemble, cover, refrigerate, bake when ready.
- Extra flavor: Sauté onions and mushrooms first for richer taste.
I can also give a vegan version, a cheesy potato-vegetable casserole, or a low-carb roasted veggie casserole next.
Do you want me to do that?
