Description
Indulge in the ultimate comfort food with this warm and creamy vegetable casserole. Featuring a delightful mix of fresh veggies layered in a rich cream of mushroom sauce, this dish is topped with gooey cheddar cheese and a crispy breadcrumb crust. Perfect for family dinners or potlucks, each bite is filled with nostalgia and warmth, making it an irresistible centerpiece that will have everyone asking for seconds!
Ingredients
Scale
- 2 cups mixed vegetables (zucchini, bell peppers, carrots)
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup grated sharp cheddar cheese
- 1 cup seasoned breadcrumbs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano
- Salt & pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine chopped vegetables with olive oil until coated.
- Sauté in a skillet over medium heat for 5-7 minutes until slightly softened; add garlic powder and oregano.
- Stir in cream of mushroom soup until veggies are evenly coated.
- In a greased baking dish, layer half of the vegetable mixture, followed by half the cheese and breadcrumbs. Repeat layers.
- Drizzle olive oil over the top layer of breadcrumbs.
- Bake for 25-30 minutes until bubbly and golden brown; let rest for 5 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (250g)
- Calories: 290
- Sugar: 4g
- Sodium: 680mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg