Description
A hearty and cheesy veggie casserole featuring tender broccoli, cauliflower, carrots, zucchini, and corn all baked together in a creamy mushroom sauce with a crispy buttery cracker topping. Perfect as a comforting main course or a satisfying side dish.
Ingredients
Scale
Vegetables
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 zucchini, sliced
- 1 cup frozen corn
- 1 small onion, chopped
- 2 cloves garlic, minced
Wet Ingredients and Cheeses
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 can (10.5 oz) cream of mushroom soup
- ½ cup sour cream
Seasonings and Topping
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup crushed buttery crackers or breadcrumbs
- 2 tablespoons melted butter
Instructions
- Prepare the baking dish: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch casserole dish to prevent sticking.
- Sauté vegetables: In a large skillet over medium heat, warm the olive oil. Add the chopped onion, minced garlic, sliced carrots, zucchini, and frozen corn. Cook for about 5 to 6 minutes, stirring occasionally, until the veggies soften slightly while retaining some bite.
- Cook broccoli and cauliflower: Steam or microwave the broccoli florets and cauliflower florets just until tender but not mushy, about 3-4 minutes, then drain well.
- Mix creamy base: In a large mixing bowl, combine the cream of mushroom soup, sour cream, shredded cheddar cheese, grated Parmesan, dried thyme, salt, and black pepper. Stir until smooth and well blended.
- Fold in vegetables: Add the sautéed and steamed vegetables to the creamy mixture and gently fold until all vegetables are evenly coated with the sauce.
- Assemble casserole: Transfer the veggie mixture into the prepared casserole dish, spreading it evenly for uniform baking.
- Add topping: In a small bowl, mix the crushed buttery crackers or breadcrumbs with melted butter until combined. Sprinkle this mixture evenly over the top of the casserole to create a golden, crispy crust.
- Bake: Place the casserole in the preheated oven and bake for 25 to 30 minutes, or until the casserole is hot and bubbly and the topping is golden brown.
Notes
- You can substitute other vegetables such as green beans or bell peppers based on preference or availability.
- For a lighter version, opt for low-fat sour cream and reduced-fat cheeses to reduce calories and fat.
