Description
This Creamy Vegetable Casserole combines tender mixed vegetables with a rich cream of mushroom soup base, enhanced by melted cheese and a crunchy breadcrumb topping. Perfect for a comforting family meal, this baked casserole offers a delightful blend of creamy, savory, and crispy textures in every bite.
Ingredients
Scale
Vegetables
- 2 cups mixed vegetables (carrots, peas, corn)
Sauce and Seasoning
- 1 cup cream of mushroom soup
- 1 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Toppings
- 1 cup shredded cheese (divided)
- 1 cup breadcrumbs
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the casserole evenly.
- Mix Ingredients: In a large mixing bowl, combine the mixed vegetables, cream of mushroom soup, milk, garlic powder, onion powder, salt, and pepper. Stir until all ingredients are well incorporated.
- Add Cheese: Stir in half of the shredded cheese into the vegetable and soup mixture, distributing it evenly.
- Prepare Baking Dish: Transfer the creamy vegetable mixture into a suitable baking dish, spreading it out evenly.
- Add Toppings: Sprinkle the breadcrumbs over the top of the casserole, then add the remaining shredded cheese on top of the breadcrumbs for a crispy, cheesy crust.
- Bake: Place the baking dish in the oven and bake for 30 minutes, or until the casserole is golden on top and bubbly around the edges.
Notes
- You can use fresh or frozen mixed vegetables based on availability.
- For a gluten-free version, substitute regular breadcrumbs with gluten-free breadcrumbs.
- To add extra flavor, consider mixing in some chopped fresh herbs such as parsley or thyme.
- Make sure to check the seasoning before baking and adjust salt and pepper if needed.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best results.
