Description
Tender winter vegetables baked in a creamy sauce with a golden breadcrumb topping for a comforting vegetarian meal.
Ingredients
Scale
- 2 cups mixed winter vegetables, diced
- 1 can (10.5 oz) low-fat cream of mushroom soup
- 1/2 cup whole milk or unsweetened plant-based milk
- 1/2 cup shredded cheddar or Gruyère cheese
- 1/4 cup breadcrumbs or panko
- 1 tablespoon melted butter
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat oven to 375°F and grease a medium baking dish
- Steam or blanch vegetables until just tender and drain well
- Combine vegetables, soup, milk, cheese, and seasonings in a bowl
- Transfer mixture to baking dish and spread evenly
- Mix breadcrumbs with melted butter and sprinkle on top
- Bake uncovered until bubbly and golden
- Rest briefly before serving
Notes
- Drain vegetables thoroughly to avoid excess moisture
- Add topping just before baking for best texture
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 540mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 5g
- Protein: 11g
- Cholesterol: 30mg