Ingredients (serves 4–6)
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2 cups mixed vegetables (broccoli, cauliflower, carrots, zucchini, or bell peppers)
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1 medium onion, chopped
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2 cloves garlic, minced
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1 cup mushrooms, sliced (optional)
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1 cup cooked rice or quinoa (optional, for a heartier dish)
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1 cup shredded cheese (cheddar, mozzarella, or a mix)
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1 can (10–12 oz) cream of mushroom or cream of celery soup, or 1 cup homemade white sauce
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1/2 cup milk
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2 tablespoons olive oil or butter
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Salt and pepper, to taste
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1/2 teaspoon dried thyme or Italian seasoning
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1/2 cup breadcrumbs or crushed crackers for topping (optional)
Instructions
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Preheat the oven to 375°F (190°C).
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Prepare the vegetables: Steam or lightly sauté your mixed vegetables for 5–7 minutes until slightly tender.
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Cook aromatics: In a skillet, heat olive oil or butter. Sauté onions, garlic, and mushrooms until soft.
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Mix casserole: In a large bowl, combine vegetables, sautéed aromatics, cooked rice (if using), soup or white sauce, milk, half of the shredded cheese, and seasoning. Mix well.
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Transfer to baking dish: Pour the mixture into a greased 9×13-inch casserole dish. Top with remaining cheese and breadcrumbs (if using).
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Bake: 25–30 minutes, until the top is golden and the casserole is bubbling.
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Serve hot: Garnish with fresh herbs if desired.
💡 Tips & Variations:
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Swap vegetables based on seasonality or preference.
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For a vegan version, use plant-based milk, vegan cheese, and a dairy-free cream sauce.
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Add cooked chicken, turkey, or beans for extra protein.
If you want, I can also give you a quick 20-minute version that uses fewer ingredients but is still creamy and tasty. Do you want me to do that?
