Ingredients (serves 4–6)
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2 cups mixed vegetables (e.g., broccoli, cauliflower, carrots, zucchini, bell peppers)
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1 small onion, chopped
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2 cloves garlic, minced
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1 cup cooked rice, quinoa, or pasta (optional for extra substance)
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1 can (10–12 oz) cream of mushroom or cream of celery soup (or a homemade sauce)
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½ cup milk or plant-based milk
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1 cup shredded cheese (cheddar, mozzarella, or your favorite)
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2 tbsp olive oil or butter
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½ tsp salt
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¼ tsp black pepper
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½ tsp dried herbs (thyme, oregano, or Italian seasoning)
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½ cup breadcrumbs (optional, for topping)
Instructions
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Preheat oven: 350°F (175°C). Grease a 9×13-inch baking dish.
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Prepare vegetables:
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Steam or lightly boil harder vegetables (carrots, broccoli, cauliflower) for 3–5 minutes until slightly tender.
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Softer vegetables (zucchini, bell peppers) can be added raw.
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Cook aromatics:
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Heat olive oil in a skillet. Sauté onion for 3–4 minutes until translucent.
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Add garlic and cook another 30 seconds.
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Mix casserole:
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In a large bowl, combine vegetables, cooked aromatics, rice/quinoa/pasta (if using), soup, milk, half of the cheese, salt, pepper, and herbs. Mix well.
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Assemble in dish:
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Pour mixture into the prepared baking dish.
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Top with remaining cheese and breadcrumbs if using.
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Bake:
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Bake uncovered for 25–30 minutes, until bubbly and golden on top.
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Let rest 5 minutes before serving.
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This casserole is extremely flexible—you can swap in seasonal veggies or make it vegan by using a plant-based cream soup and cheese.
If you want, I can also give you a lighter, creamy version without canned soup that tastes homemade and fresh. Do you want me to do that?
