Creamy Winter Vegetable Casserole (Recipe for Printing)

Wholesome winter comfort dish packed with veggies and topped with crunchy, buttery breadcrumbs. Perfect for December dinners or cozy gatherings. Adaptable for gluten-free, dairy-free, and high-protein diets. Save & click.

# What You Need:

→ Vegetables

01 - 3 cups mixed winter vegetables (such as carrot, parsnip, broccoli, cauliflower, Brussels sprouts), diced

→ Sauce

02 - 1 can (10.5 ounces) cream of mushroom soup or cream of celery soup
03 - 1/2 cup whole milk or unsweetened plant-based milk
04 - 3 ounces Gruyère or cheddar cheese, freshly shredded
05 - 1/2 teaspoon dried thyme
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon kosher salt, or to taste
08 - 1/4 teaspoon freshly ground black pepper, or to taste

→ Topping

09 - 3/4 cup breadcrumbs (regular or gluten-free as needed)
10 - 2 tablespoons unsalted butter, melted (or plant-based butter for dairy-free)

→ Optional Additions

11 - 1 cup cooked quinoa or canned white beans, drained and rinsed (for extra protein)

# How to Make It:

01 - Set oven to 375°F (190°C) and lightly grease a medium baking dish to prevent sticking and promote a golden crust.
02 - Dice fresh vegetables into even pieces, then steam or blanch for 3–4 minutes until fork-tender but still vibrant. Drain thoroughly. For frozen vegetables, thaw and pat dry.
03 - In a large mixing bowl, add prepared vegetables, cream soup, milk, shredded cheese, thyme, garlic powder, salt, and pepper. Stir thoroughly to coat all pieces evenly.
04 - Transfer the vegetable mixture to the greased baking dish and spread into an even layer using a spatula.
05 - In a small bowl, mix breadcrumbs with melted butter until evenly coated. Distribute topping over casserole for even coverage.
06 - Bake uncovered on the center rack for 25–30 minutes, or until the topping is golden brown and the sauce bubbles at the edges.
07 - Remove from oven and let stand 5–10 minutes before serving to allow sauce to set.

# Extra Tips:

01 - For gluten-free preparation, use certified gluten-free breadcrumbs and soup base. Dairy-free versions require plant-based cheese, milk, soup, and butter.
02 - Freeze the assembled, unbaked dish tightly wrapped for up to three months. Thaw overnight in the refrigerator before baking.
03 - Shredding your own cheese ensures a creamier sauce, as pre-shredded cheese may not melt as smoothly.
04 - Steam vegetables until just tender-crisp to prevent them from becoming mushy during baking.

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