Cozy Creamy Vegetable Casserole Bake
A simple, rich baked casserole featuring mixed vegetables in a creamy sauce, perfect for a comforting meal.
- Prep Time: 15 min
- Cook Time: 35 min
- Total Time: 50 min
- Yield: 4 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups mixed vegetables (carrots, broccoli, peas), chopped
- 1 cup sliced potatoes
- 1/2 cup vegetable broth
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup breadcrumbs
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish.
- Heat olive oil in a skillet over medium heat. Add onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
- Add the mixed vegetables and potatoes to the skillet. Cook for 5 minutes, stirring occasionally.
- Pour in the vegetable broth. Bring to a simmer, then reduce heat, cover, and cook until vegetables are slightly tender, about 8 minutes.
- Stir in the heavy cream, cheddar cheese, Parmesan cheese, thyme, salt, and pepper. Mix until the cheese melts and the sauce thickens slightly.
- Pour the vegetable mixture into the prepared baking dish.
- Sprinkle the breadcrumbs evenly over the top.
- Bake for 20 to 25 minutes, or until the topping is golden brown and the casserole is bubbly.
- Let the casserole rest for 5 minutes before serving.
Notes
- You can use frozen mixed vegetables to save preparation time.
- For a richer flavor, substitute half the heavy cream with cream cheese.
- Prepare the casserole mixture ahead of time and refrigerate; add 10 minutes to the baking time if baking directly from the refrigerator.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 7
- Sodium: 550
- Fat: 28
- Saturated Fat: 16
- Unsaturated Fat: 12
- Trans Fat: 1
- Carbohydrates: 30
- Fiber: 5
- Protein: 15
- Cholesterol: 75
