There’s something incredibly comforting about a rich and creamy vegetable casserole, isn’t there? It’s like a warm hug on a plate! I adore how versatile this dish is—it can easily be a cozy weeknight dinner, a delightful side for special occasions, or even a potluck favorite. My family treasures this creamy vegetable casserole, and it’s become a staple in our home. The combination of tender veggies enveloped in a luscious, cheesy sauce just makes my heart sing. Trust me, once you try it, you’ll want to make it again and again!
Ingredients List
To whip up this delicious creamy vegetable casserole, you’ll need a handful of simple ingredients that pack a lot of flavor! Here’s what you’ll need:
- 2 cups mixed vegetables (I love using a combination of carrots, peas, and corn, all chopped and ready to go)
- 1 cup cream of mushroom soup (this adds that rich, creamy base)
- 1 cup shredded cheese (use your favorite—cheddar or mozzarella works wonders)
- 1/2 cup milk (just regular milk will do, but feel free to use a plant-based option if you prefer)
- 1/2 cup breadcrumbs (for that perfect crispy topping)
- 1 tablespoon olive oil (to drizzle over the top for added flavor)
- Salt and pepper to taste (don’t skip these—seasoning is key!)
How to Prepare Creamy Vegetable Casserole
Making this creamy vegetable casserole is a breeze, and I promise it’ll fill your kitchen with the most delightful aroma! First, you’ll want to preheat your oven to 350°F (175°C). This ensures it’s nice and hot when your casserole is ready to go in.
Next, grab a large mixing bowl and combine your mixed vegetables, cream of mushroom soup, and milk. I like to add half of the shredded cheese at this stage for that extra creamy goodness. Don’t forget to sprinkle in some salt and pepper to really bring out the flavors! Once everything is mixed together, pour it into a greased baking dish. Make sure it’s evenly spread out for a nice bake.
Now, here comes the fun part! Top your mixture with the remaining cheese and the breadcrumbs for that irresistible crunch. Drizzle a little olive oil over the top to help it crisp up beautifully. Pop it in the oven and bake for about 30 to 35 minutes. You’ll know it’s done when it’s bubbling and golden on top—yum!
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, mix together the chopped mixed vegetables, cream of mushroom soup, milk, and half of the shredded cheese.
- Season the mixture with salt and pepper to taste.
- Pour the vegetable mixture into a greased baking dish, spreading it out evenly.
- Sprinkle the remaining cheese and breadcrumbs on top.
- Drizzle the olive oil over the casserole for added flavor.
- Bake for 30–35 minutes, or until the top is golden brown and the casserole is bubbly.
Nutritional Information Section
When it comes to enjoying a comforting creamy vegetable casserole, you might be curious about what’s in it! Here’s a rough estimate of the nutritional values per serving, so you can indulge without worry. Each serving contains about 250 calories, with 12 grams of fat (including 7 grams of saturated fat). You’ll also get around 8 grams of protein and 30 grams of carbohydrates, along with 4 grams of fiber. Plus, it has a touch of sweetness with only 3 grams of sugar. Just remember, these values can vary based on ingredient choices, but they give you a good idea of what to expect!
Why You’ll Love This Recipe
- Quick and easy to prepare—perfect for busy weeknights!
- Rich, creamy flavor that will satisfy even the pickiest eaters.
- Uses wholesome ingredients that you probably already have at home.
- Versatile enough to customize with your favorite veggies or cheese.
- Great as a main dish or a delightful side for any meal.
Tips for Success
To make your creamy vegetable casserole truly shine, here are some of my favorite tips! First, don’t hesitate to mix up the veggies—zucchini, bell peppers, or even broccoli can add a fun twist. If you want a little spice, throw in some red pepper flakes or your favorite herbs! Also, be mindful of baking times; if you’re using a glass dish, it might cook a tad faster. And trust me, letting it cool for a few minutes before serving makes it easier to scoop!
Serving Suggestions
This creamy vegetable casserole pairs beautifully with a crisp green salad for a refreshing contrast. You might also enjoy it alongside some fluffy rice or quinoa to soak up all that delicious sauce. For a heartier meal, serve it with grilled chicken or roasted fish—yum!
Storage & Reheating Instructions
If you have any leftovers—lucky you!—let the casserole cool completely before transferring it to an airtight container. You can store it in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat it in the oven at 350°F (175°C) until warmed through. This keeps the flavors intact and the texture creamy!
FAQ Section
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables will work beautifully in this creamy vegetable casserole. Just make sure they’re chopped into bite-sized pieces for even cooking.
What if I don’t have cream of mushroom soup?
No worries! You can substitute it with cream of chicken soup or even a homemade white sauce if you’re feeling adventurous. It’ll still be creamy and delicious!
Can I make this casserole ahead of time?
Yes! You can prepare it a day in advance and store it in the fridge. Just bake it right before serving for that fresh-out-of-the-oven taste!
Is this dish gluten-free?
To make it gluten-free, simply use gluten-free breadcrumbs and check that your cream of mushroom soup is gluten-free as well.
How can I add more protein?
For an extra protein boost, you can mix in some cooked chicken, turkey, or even beans. It’ll still be just as creamy and satisfying!
For more information on the nutritional benefits of vegetables, check out this article.
For a delicious variation, consider trying creamy avocado pasta as a side dish!
For more recipes, visit our all recipes page.
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Creamy Vegetable Casserole: 7 Reasons to Love It
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich and creamy vegetable casserole that is perfect for any meal.
Ingredients
- 2 cups mixed vegetables (carrots, peas, corn)
- 1 cup cream of mushroom soup
- 1 cup shredded cheese
- 1/2 cup milk
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine mixed vegetables, cream of mushroom soup, milk, and half of the cheese.
- Season with salt and pepper.
- Pour the mixture into a greased baking dish.
- Top with remaining cheese and breadcrumbs.
- Drizzle olive oil over the top.
- Bake for 30-35 minutes until bubbly and golden.
Notes
- You can use fresh or frozen vegetables.
- Add herbs for extra flavor.
- Let it cool for a few minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg
Keywords: Creamy Vegetable Casserole