Mixed Vegetable Casserole Recipe
Mixed Vegetable Casserole is an easy, colorful meal full of fresh veggies—perfect for any dinner table or holiday spread.
Ingredients
- 2 cups broccoli florets
- 1 ½ cups cauliflower florets
- 1 cup sliced carrots
- 1 cup chopped zucchini
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 cup shredded cheddar cheese
- 1 can 10.5 oz cream of mushroom soup
- ½ cup sour cream
- ½ cup milk
- 1 tsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Blanch vegetables: In a pot of boiling water, blanch broccoli, cauliflower, carrots, and zucchini for 3–4 minutes. Drain and set aside.
- Sauté aromatics: In a skillet, sauté onion and garlic until translucent (about 3 minutes).
- Mix sauce: In a large bowl, combine cream of mushroom soup, sour cream, milk, thyme, salt, and pepper. Stir in sautéed onion/garlic and shredded cheese.
- Combine: Add the blanched vegetables to the sauce mixture. Stir until evenly coated.
- Assemble: Pour the mixture into the baking dish. In a small bowl, mix breadcrumbs with melted butter, then sprinkle over the casserole.
- Bake: Bake for 30 minutes or until bubbly and golden on top.
- Cool slightly and serve warm.