Description
A comforting veggie casserole packed with fresh vegetables, creamy goodness, and topped with a crunchy panko layer.
Ingredients
Scale
- 2 cups broccoli florets
- 2 cups carrots, chopped
- 2 cups cauliflower florets
- 1 cup bell peppers, chopped
- 1/2 cup shallots, diced
- 1 can cream of mushroom soup
- 1 cup cheddar cheese, grated
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- Prep the broccoli and cauliflower by blanching them in boiling water for about 3 minutes, then transfer to an ice bath.
- Sauté shallots and carrots in olive oil over medium heat for about 5 minutes.
- Combine the blanched vegetables and cream of mushroom soup in a large bowl, seasoning with salt and pepper.
- Cheese it up by mixing in 1 cup of grated cheddar cheese, reserving some for topping.
- Transfer the veggie mixture into a greased 9×13-inch casserole dish.
- Top with the remaining cheese and panko breadcrumbs, drizzling with olive oil.
- Bake for about 30-35 minutes until golden brown and bubbly.
- Cool for 5-10 minutes before serving.
Notes
Add protein like cooked chicken or chickpeas for a heartier meal. Feel free to substitute seasonal veggies.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 30mg
Keywords: vegetarian casserole, creamy veggie casserole, comfort food