Quick way to grow 5-Star Creamy Winter Vegetable Casserole
A hearty and comforting creamy vegetable casserole perfect for a winter meal. This recipe is designed for a quick preparation without compromising on flavor.
Equipment
- Large pot
- 9x13 inch baking dish
- Large skillet
- Whisk
Ingredients
Creamy Vegetable Casserole
- 4 cups Mixed winter vegetables (carrots, potatoes, parsnips) chopped
- 2 cups Heavy cream
- 1 cup Chicken or vegetable broth
- 2 tablespoons All-purpose flour
- 1 medium Onion chopped
- 2 cloves Garlic minced
- 1 cup Cheddar cheese shredded
- 2 tablespoons Butter
- Salt to taste
- Black pepper to taste
- 1 tablespoon Fresh thyme chopped
Topping (Optional)
- 0.5 cup Breadcrumbs
- 0.25 cup Parmesan cheese grated
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- In a large pot, boil the chopped winter vegetables until tender-crisp, then drain well.
Cooking
- Melt butter in a large skillet over medium heat, then sauté the chopped onion until softened, about 3-5 minutes.
- Add minced garlic and cook for another minute until fragrant, then stir in the flour and cook for 1 minute.
- Gradually whisk in the heavy cream and broth until smooth, bringing the mixture to a simmer.
- Stir in shredded cheddar cheese, fresh thyme, salt, and pepper until the cheese is melted and the sauce is creamy.
- Combine the cooked vegetables with the creamy sauce in the prepared baking dish.
Baking
- If desired, mix breadcrumbs and Parmesan cheese in a small bowl and sprinkle evenly over the casserole.
- Bake for 20-25 minutes, or until bubbling and the topping is golden brown.
Serving
- Let the casserole rest for a few minutes before serving hot.
Notes
For extra flavor, roast the vegetables instead of boiling them. You can also add cooked chicken or ham for a more complete meal.