What are winter vegetables for stew?

Winter vegetables include hearty types like carrots, parsnips, turnips, potatoes, cauliflower, and Brussels sprouts. They hold up well to long cooking and add sweetness when roasted or baked.

What vegetables are good for winter season?

Carrots, cabbage, kale, leeks, and beets are great winter picks. They’re rich in vitamins and taste even better when the weather turns cold.

What to make with winter vegetables?

You can make soups, stews, roasts, or this comforting Winter Vegetable Casserole . They’re also delicious in stir-fries or gratins.

What are the 5 components of a casserole?

A perfect casserole usually includes a base (vegetables or grains), a binder (like soup or sauce), a protein, a topping (breadcrumbs or cheese), and seasoning for flavor.

Winter Vegetable Casserole | Creamy & Comforting Favorite

Description

A creamy, cheesy, and comforting Winter Vegetable Casserole made with seasonal vegetables, cream of mushroom soup, and a golden breadcrumb topping. Perfect for Christmas dinners or cozy winter nights.

Ingredients

Scale

2 cups mixed winter vegetables (carrots, parsnips, cauliflower, broccoli, or Brussels sprouts)

1 can (10.5 oz) low-fat cream of mushroom soup

1/2 cup whole milk or unsweetened plant-based milk

1/2 cup shredded cheddar or Gruyère cheese

1/4 cup breadcrumbs (regular or panko)

1 tablespoon melted butter

1/2 teaspoon dried thyme

1/4 teaspoon garlic powder

Salt and freshly ground black pepper, to taste

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Instructions

1. Preheat oven to 375°F (190°C) and lightly grease a medium baking dish.

2. Steam or blanch fresh vegetables for 3–4 minutes until just tender, then drain well. If using frozen vegetables, thaw and pat dry.

3. In a large bowl, mix vegetables with cream of mushroom soup, milk, shredded cheese, thyme, garlic powder, salt, and pepper until evenly coated.

4. Spread the mixture into the prepared baking dish in an even layer.

5. Combine breadcrumbs with melted butter in a small bowl and sprinkle evenly over the top.

6. Bake uncovered for 25–30 minutes until the topping is golden and the edges are bubbling.

7. Let rest for 5 minutes before serving.

Notes

Use gluten-free breadcrumbs and soup for a gluten-free version.

Dairy-free options include non-dairy cheese, plant milk, and dairy-free soup.

Cream of celery can replace mushroom soup if preferred.

Quinoa or beans can be added for extra protein.

To store, refrigerate up to 4 days in an airtight container or tightly covered dish.

To reheat, warm in a 350°F oven or microwave individual portions.

For freezing, wrap the unbaked casserole in plastic and foil, freeze up to 3 months, thaw in fridge before baking.