Description
Cheesy Vegetable Casserole is a delightful dish that combines fresh or frozen vegetables with creamy cheese and savory seasonings, topped with a crispy breadcrumb layer.
Ingredients
- Broccoli florets: 2 cups (fresh or frozen)
- Cauliflower florets: 2 cups (fresh or frozen)
- Carrots: 1 cup, sliced
- Cheddar cheese: 2 cups, shredded
- Cream of mushroom soup: 1 can (10.5 oz or about 300 g)
- Breadcrumbs: 1 cup (preferably seasoned)
- Garlic powder: 1 teaspoon
- Onion powder: 1 teaspoon
- Salt: 1/2 teaspoon (or to taste)
- Pepper: 1/2 teaspoon (or to taste)
- Olive oil or melted butter: 2 tablespoons (for greasing)
Instructions
1. Prep your vegetables by washing and chopping fresh broccoli and cauliflower into bite-sized florets and slicing the carrots.
2. In a large mixing bowl, combine the prepared vegetables with the cream of mushroom soup, 1 1/2 cups of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper. Mix until well coated.
3. Grease a 9×13 inch baking dish with olive oil or melted butter and pour the vegetable and cheese mixture into the dish, spreading it evenly.
4. Preheat your oven to 350°F (175°C). Sprinkle the remaining 1/2 cup of shredded cheddar cheese and breadcrumbs on top of the casserole.
5. Bake for about 25-30 minutes until the top is golden brown and bubbly. Let it cool for a few minutes before serving.
Notes
Feel free to customize with your favorite vegetables or add cooked chicken for a heartier dish.
For a lighter version, use low-fat cheese or a dairy-free alternative.
Store leftovers in an airtight container for up to 3-4 days in the refrigerator.
Can be made gluten-free by using gluten-free breadcrumbs and cream of mushroom soup.
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 5g
- Sodium: 540mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 11g
- Cholesterol: 45mg