Creamy Winter Vegetable Casserole (Print-Friendly Version)

This winter casserole combines a medley of root and cruciferous vegetables, creamy sauce, melty Gruyère, and a crunchy golden topping. Perfect for cozy gatherings or holiday tables, vegetarian and easy to adapt. Truly one to keep handy.

# Ingredients You’ll Need:

→ Base Ingredients

01 - 2 cups whole milk or unsweetened plant-based milk
02 - 2 tablespoons butter or plant-based butter, melted
03 - 4 cups mixed winter vegetables, such as broccoli, cauliflower, carrots, parsnips, or Brussels sprouts, cut into uniform pieces
04 - 1 can (10.5 ounces) cream of mushroom soup or cream of celery soup
05 - 1 cup shredded Gruyère cheese or Cheddar cheese
06 - 1 teaspoon dried thyme
07 - 1 teaspoon garlic powder
08 - 1 teaspoon salt, or to taste
09 - 1/2 teaspoon freshly ground black pepper, or to taste

→ Topping

10 - 1 cup breadcrumbs (use gluten-free if desired)
11 - 2 tablespoons melted butter or plant-based butter

→ Optional Additions

12 - 1 cup cooked quinoa or canned white beans, drained (for extra protein)

# How to Make It:

01 - Preheat oven to 375°F (190°C) and lightly grease a medium-sized baking dish to prevent sticking and encourage a crisp crust.
02 - Cut fresh vegetables into even pieces and steam or blanch for 3 to 4 minutes until just fork-tender, then drain thoroughly. If using frozen vegetables, thaw and pat dry with a paper towel.
03 - In a large mixing bowl, combine prepped vegetables, cream of mushroom soup, milk, shredded cheese, dried thyme, garlic powder, salt, and black pepper. Mix until all vegetables are evenly coated and no dry spots remain.
04 - Transfer the vegetable mixture to the prepared baking dish and spread evenly with a spoon or spatula.
05 - In a separate bowl, mix breadcrumbs with melted butter until thoroughly coated.
06 - Scatter breadcrumb mixture evenly over the surface to ensure a uniform golden crust upon baking.
07 - Bake casserole uncovered for 25 to 30 minutes or until the top is crispy and golden and the sauce is bubbling at the edges.
08 - Allow casserole to rest for 5 minutes before serving to set the sauce and preserve texture.

# Extra Suggestions:

01 - Sturdy vegetables, such as carrots, parsnips, broccoli, cauliflower, and Brussels sprouts, yield the best results. For a gluten-free version, opt for gluten-free breadcrumbs and soup. If dairy-free is needed, substitute with plant-based milk, cheese, and cream-style soup.
02 - For extra protein, toss in a cup of cooked quinoa or white beans before baking.
03 - Shred cheese from a block for optimal melting quality; pre-shredded cheese may create a drier texture.
04 - Steam vegetables briefly before baking to ensure they remain vibrant and don't become mushy in the oven.
05 - Unbaked casserole can be assembled in advance and kept frozen for up to 3 months; thaw overnight in the refrigerator and bake when needed, adding a few minutes to the baking time if needed.

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