Description
This Creamy Winter Vegetable Casserole is a comforting and flavorful dish featuring a medley of butternut squash, Brussels sprouts, carrots, and green beans in a rich cream sauce, topped with melted cheese and a crispy breadcrumb crust. Perfect for chilly days, this casserole offers a hearty, nutritious meal that serves 8 and brings seasonal winter vegetables to your table in a delicious and satisfying way.
Ingredients
Scale
Vegetables
- 2 cups butternut squash, cubed (fresh, seasonal)
- 2 cups Brussels sprouts, halved (trimmed)
- 2 cups carrots, sliced into thin rounds
- 1 cup green beans, trimmed
- 1 medium onion, diced
- 3 cloves garlic, minced
Liquids and Oils
- 1 cup vegetable broth (low-sodium preferred)
- 1 cup heavy cream (or substitute half-and-half for lighter version)
- 2 tablespoons olive oil (for sautéing)
- 1 tablespoon olive oil (for breadcrumb mixture)
Seasonings and Toppings
- 1 teaspoon dried thyme
- 1 teaspoon onion powder
- 1/2 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper (freshly ground)
- 1 cup shredded cheese (cheddar or your choice, melts well)
- 1 cup breadcrumbs (seasoned or plain)
- Fresh parsley for garnish (optional)
Instructions
- Preparation: Gather and prepare all vegetables by cubing, halving, slicing, and trimming as specified. Dice the onion and mince the garlic.
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole later.
- Sauté Onions: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes until soft and translucent, which forms a flavorful base.
- Add Garlic: Stir in the minced garlic and cook for an additional minute, taking care to avoid burning to preserve its flavors.
- Cook Vegetables: Add the butternut squash, Brussels sprouts, carrots, and green beans to the skillet. Stir and cook for 10-15 minutes until the vegetables begin to soften but retain some texture.
- Season and Simmer: Sprinkle in the dried thyme, onion powder, salt, and black pepper. Pour in the vegetable broth and heavy cream, stirring well. Let the mixture simmer for about 5 minutes, allowing flavors to meld and the sauce to thicken slightly.
- Transfer to Baking Dish: Grease a 9×13 inch baking dish, then pour in the vegetable and cream mixture evenly.
- Add Cheese Layer: Evenly sprinkle 1 cup of shredded cheese over the vegetable mixture to create a creamy, melty topping.
- Prepare Breadcrumb Topping: In a small bowl, combine 1 cup of breadcrumbs with 1 tablespoon of olive oil, mixing to coat thoroughly. Sprinkle this mixture evenly over the cheese layer for a crispy crust.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and crusty, and the casserole is bubbling.
- Rest and Garnish: Remove the casserole from the oven and let it sit for a few minutes to set. Garnish with fresh parsley if desired before serving.
Notes
- Use low-sodium vegetable broth to control the salt content in the dish.
- For a lighter casserole, substitute heavy cream with half-and-half or a plant-based cream alternative.
- Choose a cheese that melts well such as cheddar, mozzarella, or Monterey Jack for best results.
- Seasoned breadcrumbs add extra flavor but plain ones can be used if preferred.
- Vegetables can be adjusted based on availability and personal preference.
- This casserole can be prepared ahead and refrigerated before baking; add extra baking time if baking cold.
