Description
A cozy recipe perfect for the cold season, featuring a blend of winter vegetables in a creamy sauce.
Ingredients
Scale
- 2 cups of broccoli florets
- 2 cups of cauliflower florets
- 1 cup of carrots, sliced
- 1 cup of green beans, trimmed
- 1 cup of mushrooms, sliced
- 1 cup of heavy cream
- 1 cup of shredded cheddar cheese
- 1/2 cup of breadcrumbs
- 2 tablespoons of olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (175°C).
- In a large pot, bring water to a boil and blanch the broccoli, cauliflower, and carrots for 3-4 minutes.
- Add the green beans and mushrooms, and cook for an additional 2 minutes.
- Drain the vegetables and set aside.
- In a mixing bowl, combine the heavy cream, cheddar cheese, olive oil, salt, and pepper.
- Mix the blanched vegetables with the cream mixture until well coated.
- Transfer the mixture to a greased baking dish and top with breadcrumbs.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly.
- Let it cool for a few minutes before serving.
Notes
- Feel free to substitute any of the vegetables with your favorites.
- This dish can be made ahead of time and reheated before serving.
- For a lighter version, use half-and-half instead of heavy cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 4g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 70mg
Keywords: Creamy Winter Vegetable Casserole