Description
A delicious and cheesy vegetable casserole that is a family favorite, packed with nutritious vegetables and topped with melted cheese and crispy breadcrumbs.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup carrots, sliced
- 1 cup bell peppers, diced
- 1 cup corn (fresh or frozen)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup cream of mushroom soup
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 350°F.
- In a large mixing bowl, combine the broccoli, cauliflower, carrots, bell peppers, and corn.
- In a separate bowl, mix together the cream of mushroom soup, milk, garlic powder, onion powder, salt, and black pepper until well combined.
- Pour the soup mixture over the vegetables and stir until all the vegetables are coated.
- Transfer the vegetable mixture to a greased 9×13-inch baking dish.
- Sprinkle the shredded cheddar and mozzarella cheese evenly over the top of the vegetable mixture.
- In a small bowl, combine the breadcrumbs with the olive oil, then sprinkle the breadcrumb mixture over the cheese layer.
- Bake in the preheated oven for 30-35 minutes, or until the cheese is bubbly and the breadcrumbs are golden brown.
- Let the casserole cool for 5-10 minutes before serving.
Notes
- For a spicier kick, add 1/2 teaspoon of red pepper flakes to the vegetable mixture.
- You can substitute the vegetables with your favorites, such as zucchini or spinach, 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: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg