Creamy Vegetable Casserole
A warm and hearty casserole filled with creamy sauce and a colorful medley of vegetables, perfect for family gatherings and cozy evenings.
Ingredients
Vegetables
- 2 cups broccoli florets fresh or frozen
- 1 cup cauliflower florets fresh or frozen
- 1 cup carrots, sliced fresh or frozen
- 1 cup bell peppers, chopped any color
Creamy Base
- 1 can cream of mushroom soup ensure it’s halal-compliant
- 1 cup sour cream
- 1 cup shredded cheddar cheese or a cheese of your choice
- 1 teaspoon garlic powder
- Salt to taste
- Pepper to taste
Topping
- 1 cup breadcrumbs for topping
- 2 tablespoons olive oil
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Wash and chop fresh vegetables, or let frozen vegetables thaw slightly.
- In a large mixing bowl, combine the cream of mushroom soup, sour cream, cheddar cheese, garlic powder, salt, and pepper. Mix until well blended.
- Toss the broccoli, cauliflower, carrots, and bell peppers into the creamy mixture, ensuring they are evenly coated.
- Pour the mixture into a greased 9x13-inch baking dish and spread it evenly.
- In a separate bowl, mix breadcrumbs with olive oil and a pinch of salt, then sprinkle this mixture generously over the casserole.
Baking
- Place in the oven and bake for 30 minutes, or until the top is golden brown and the mixture is bubbling.
- Let it cool for a few minutes before serving.
Notes
For a vegan option, use plant-based cream and sour cream alternatives. For best results, ensure frozen veggies are thawed before mixing to avoid excess moisture.