Ultimate Vegetable Casserole: A Creamy, Comforting Dish for Any Occasion
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Ingredients
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2 cups chopped carrots
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2 cups chopped broccoli
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1 cup corn kernels (fresh or frozen)
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1 cup green beans, cut into pieces
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1 onion, chopped
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2 cloves garlic, minced
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1 cup shredded cheddar cheese
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1 can (10 oz) cream of mushroom soup
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1/2 cup milk
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1/2 tsp salt
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1/4 tsp black pepper
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1 cup breadcrumbs (optional topping)
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1 tbsp butter (for topping)
Instructions
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Preheat your oven to 375°F (190°C).
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In a large bowl, mix all vegetables together.
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In a separate bowl, whisk together the soup, milk, garlic, salt, and pepper.
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Pour the soup mixture over the veggies and stir in half of the cheese.
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Transfer to a greased casserole dish.
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Top with remaining cheese.
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For a crunchy top, mix breadcrumbs with melted butter and sprinkle on top.
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Bake uncovered for 30–35 minutes or until golden and bubbly.
Notes
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Use What You Have – This recipe is super flexible. If you’re out of broccoli, swap it for cauliflower or zucchini. No corn? Peas work great too!
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Go Low-Sodium – For a healthier option, use a low-sodium cream of mushroom soup or make your own with milk, flour, and sautéed mushrooms.
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Pre-Cook Firm Veggies – Steam carrots or green beans for 5 minutes before mixing to make sure they come out tender in the bake.
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Cheese Choices – Sharp cheddar adds a bold flavor, but mozzarella, Swiss, or a mix of your favorites works just as well.
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Make Ahead – You can prep this casserole in the morning, cover, and refrigerate. Just bake it when you’re ready to eat.
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Crispy Topping – Don’t skip the breadcrumbs if you like a little crunch. Mix with herbs for an extra flavor boost!
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Freezer Friendly – Make a double batch and freeze one. Just thaw in the fridge overnight and bake when needed.
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Add Protein – Turn it into a full meal by adding cooked chicken, turkey, or beans.
Nutrition
- Calories: 220 kcal per serving