Creamy Winter Vegetable Dish (Printer-Friendly Version)
A comforting blend of winter vegetables baked in a creamy, cheesy sauce with a crispy topping.
# Required Ingredients:
→ Vegetables
01 -
300 grams mixed winter vegetables (carrots, parsnips, cauliflower, broccoli, or Brussels sprouts), diced
→ Sauce
02 -
200 grams low-fat cream of mushroom soup
03 -
240 milliliters whole milk or unsweetened plant-based milk
→ Cheese
04 -
100 grams shredded cheddar or Gruyère cheese
→ Topping
05 -
60 grams breadcrumbs (regular or panko)
06 -
30 grams melted butter
07 -
1 teaspoon dried thyme
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon salt
10 -
1/4 teaspoon black pepper
# Step-by-Step Instructions:
01 -
Preheat the oven to 190°C and lightly grease a casserole dish.
02 -
In a large bowl, mix diced winter vegetables, cream of mushroom soup, milk, and shredded cheese until evenly combined.
03 -
Pour the vegetable and sauce mixture into the greased casserole dish, spreading evenly.
04 -
In a small bowl, combine breadcrumbs, melted butter, dried thyme, garlic powder, salt, and black pepper. Sprinkle the mixture evenly over the casserole.
05 -
Bake for 30 to 35 minutes until the casserole is bubbly and the topping turns golden brown.
# Handy Cooking Tips:
01 -
Roasting vegetables before mixing enhances flavor complexity.
02 -
For gluten-free preparation, substitute with gluten-free breadcrumbs.
03 -
Store leftovers in an airtight container in the refrigerator for up to 3 days.