Description
This creamy vegetable casserole is a comforting and delicious dish featuring a blend of mixed vegetables in a rich, creamy sauce, topped with melted cheese and crispy breadcrumbs. Perfect as a hearty side or a light main, this recipe is simple to prepare and baked until golden and bubbly for a satisfying, wholesome meal.
Ingredients
Scale
Vegetables
- 2 cups mixed vegetables (carrots, peas, corn)
Sauce
- 1 cup cream of mushroom soup
- 1 cup milk
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
Toppings
- 1 cup shredded cheese
- 1 cup breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s hot and ready for baking the casserole.
- Mix Ingredients: In a large bowl, combine the mixed vegetables, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir thoroughly to blend all the flavors evenly.
- Prepare Baking Dish: Grease a baking dish lightly to prevent sticking. Pour the vegetable and cream mixture evenly into the dish, spreading it out smoothly.
- Add Cheese: Sprinkle the shredded cheese evenly over the top of the vegetable mixture to create a delicious melty layer.
- Top with Breadcrumbs: Add the breadcrumbs as the final topping to give the casserole a crunchy, golden crust once baked.
- Bake: Place the baking dish in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the casserole is bubbly around the edges.
Notes
- Feel free to use fresh, frozen, or canned mixed vegetables depending on availability and preference.
- You can substitute cream of mushroom soup with any cream-based soup for variation.
- For a crispier topping, toss the breadcrumbs with a little melted butter before sprinkling on top.
- This dish pairs well with roasted meats or can be served as a fulfilling vegetarian main.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
