Description
This Creamy Winter Vegetable Casserole is a comforting and hearty dish featuring a medley of seasonal vegetables like butternut squash, Brussels sprouts, carrots, and green beans, all simmered in a rich creamy sauce and topped with melted cheese and a crispy breadcrumb crust. Perfect for chilly evenings, this casserole combines savory sautéed aromatics with tender roasted vegetables for a delicious, satisfying meal that serves eight.
Ingredients
Scale
Vegetables
- 2 cups butternut squash, cubed
- 2 cups Brussels sprouts, halved
- 2 cups carrots, sliced into thin rounds
- 1 cup green beans, trimmed
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids & Dairy
- 1 cup vegetable broth (low-sodium recommended)
- 1 cup heavy cream (or substitute with half-and-half for lighter version)
- 1 cup shredded cheese (cheddar or cheese that melts well)
Other Ingredients
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper, freshly ground
- 1 cup breadcrumbs (seasoned or plain)
- Fresh parsley for garnish (optional)
Instructions
- Preparation: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole.
- Sauté Aromatics: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until softened and translucent, then add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Cook Vegetables: Add the cubed butternut squash, halved Brussels sprouts, sliced carrots, and trimmed green beans to the skillet. Stir well and cook for 10-15 minutes until the vegetables begin to soften but still retain some texture.
- Season and Simmer: Sprinkle in the dried thyme, onion powder, salt, and freshly ground black pepper. Pour in the vegetable broth and heavy cream, stirring everything together well. Let the mixture simmer gently for about 5 minutes to meld the flavors and slightly thicken the sauce.
- Assemble Casserole: Transfer the vegetable and creamy mixture evenly into a greased 9×13 inch baking dish. Evenly sprinkle the shredded cheese over the top of the vegetable mixture.
- Add Breadcrumb Topping: In a small bowl, mix the breadcrumbs with one tablespoon of olive oil until the crumbs are evenly coated. Sprinkle this breadcrumb mixture over the cheese layer to create a crispy topping.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the topping is golden brown and crusty, and the casserole is bubbling around the edges.
- Serve: Remove the casserole from the oven and let it rest for a few minutes to set. Garnish with fresh parsley if desired before serving.
Notes
- Use fresh, seasonal vegetables for the best flavor and texture.
- Substitute heavy cream with half-and-half or a plant-based cream for a lighter or dairy-free variation.
- Season the breadcrumbs with herbs or Parmesan cheese for an extra flavorful topping.
- This casserole can be made ahead and refrigerated; just add a few extra minutes to the baking time if baking cold.
- Leftovers store well in an airtight container in the refrigerator for up to 3 days.
