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Creamy Vegetable Casserole

A delightful and creamy vegetable casserole featuring a mix of fresh veggies, topped with cheese and breadcrumbs, perfect for family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Comfort Food, Main Course, Vegetarian
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups broccoli florets (fresh or frozen)
  • 1 cup chopped carrots (fresh or frozen)
  • 1 cup diced bell peppers (red or yellow)
  • 1 cup sweet corn (fresh or frozen)
  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 1 cup shredded cheese (cheddar or Halal-friendly variant)
  • 1 cup breadcrumbs (preferably whole wheat)
  • Salt and pepper to taste
  • A sprinkle of dried herbs (optional, like thyme or oregano)

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a large skillet, heat the olive oil over medium heat. Add the chopped onions and sauté until translucent (about 3-4 minutes). Add the minced garlic for an additional minute, then toss in the broccoli, carrots, bell peppers, and corn. Cook for about 5-7 minutes.
  3. In a separate bowl, mix the heavy cream with half of the shredded cheese, salt, pepper, and any dried herbs you're using. Stir until combined.
  4. Pour the cream sauce over the softened vegetables in the skillet and stir until evenly coated.
  5. Transfer the mixture to a greased 9x13 inch baking dish, spreading it out evenly.
  6. Sprinkle the remaining shredded cheese on top, followed by the breadcrumbs.
Baking
  1. Bake in the preheated oven for 25-30 minutes, or until the topping is golden brown and the cream is bubbling.
  2. Let it cool for a few minutes before serving.

Notes

For substitutions, zucchini, cauliflower, and spinach work well in this casserole. Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.