Description
A delicious and easy-to-make vegetable casserole packed with nutritious vegetables and creamy flavors.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup chopped bell peppers (any color)
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 can (10.5 ounces) cream of mushroom soup
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup crushed cornflakes (optional for topping)
- 2 tablespoons butter, melted (optional for topping)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, combine the broccoli, cauliflower, carrots, bell peppers, onion, and garlic.
- In a separate bowl, mix together the cream of mushroom soup, sour cream, thyme, salt, and black pepper until well combined.
- Pour the soup mixture over the vegetables and stir until all the vegetables are evenly coated.
- Transfer the vegetable mixture to a greased 9×13-inch baking dish.
- If using, mix the crushed cornflakes with the melted butter and sprinkle over the top of the casserole.
- Bake in the preheated oven for 30-35 minutes, or until the vegetables are tender and the top is golden brown.
- Remove from the oven and let it cool for 5 minutes before serving.
Notes
- For a heartier dish, add cooked chicken or ground turkey to the vegetable mixture.
- Substitute the cream of mushroom soup with cream of chicken or a homemade white sauce for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg