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Thanksgiving is all about comfort food, and this vegetable casserole is a perfect addition to your feast. Packed with broccoli, cauliflower, carrots, and mushrooms, it's a hearty dish that even the pickiest eaters will love. The cheddar cheese and breadcrumbs topping adds a delightful crunch and gooey goodness. Simple to make, this casserole will have everyone coming back for seconds. Let's dive in!
The name of the recipe: Thanksgiving Vegetable Casserole Recipe
Ingredients:
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- 0.5 cup chopped onions
- 2 cloves garlic, minced
- 0.25 cup olive oil
- 0 salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, steam broccoli, cauliflower, and carrots until tender.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
- Add mushrooms to the skillet and cook until tender.
- In a large mixing bowl, combine steamed vegetables, sautéed onions, garlic, mushrooms, and half of the shredded cheese. Season with salt and pepper.
- Transfer the mixture to a baking dish. Top with remaining cheese and breadcrumbs.
- Bake in preheated oven for 20 minutes or until the top is golden brown.
What You Will Need
Read more: Cheesy Vegetable Casserole Recipe
What you will need to make Thanksgiving Vegetable Casserole
- Broccoli florets: Adds a hearty texture and vibrant green color, packed with nutrients and a slight crunch.
- Cauliflower florets: Provides a mild, nutty flavor and creamy texture, balancing the dish.
- Sliced carrots: Brings sweetness and a pop of color, enhancing the overall taste.
- Sliced mushrooms: Adds umami and earthiness, complementing the other vegetables.
- Shredded cheddar cheese: Melts into a gooey, savory layer, binding the casserole together.
- Breadcrumbs: Creates a crispy, golden topping, adding contrast to the creamy interior.
- Chopped onions: Infuses the dish with a sweet, caramelized flavor, enhancing depth.
- Minced garlic: Adds a robust, aromatic punch, elevating the overall taste.
- Olive oil: Helps sauté vegetables, adding a rich, smooth flavor.
Tools and Instruments Required
- Large pot: Needed to steam broccoli, cauliflower, and carrots until tender.
- Skillet: Used for sautéing onions, garlic, and mushrooms to enhance flavor.
- Mixing bowl: Combines all vegetables and cheese for even distribution.
- Baking dish: Holds the casserole mixture while baking to achieve a golden brown top.
- Oven: Bakes the casserole, ensuring everything is cooked through and the top is crispy.
Thanksgiving Vegetable Casserole
A delicious and hearty vegetable casserole perfect for Thanksgiving.
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Equipment
- Large pot
- Skillet
- Baking Dish
Read more: How to Make a Turkey in the Instant Pot
Ingredients:
Main Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup sliced mushrooms
- 1 cup shredded cheddar cheese
- 1 cup breadcrumbs
- 0.5 cup chopped onions
- 2 cloves garlic, minced
- 0.25 cup olive oil
- Salt and pepper to taste
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, steam broccoli, cauliflower, and carrots until tender.
- In a skillet, heat olive oil over medium heat. Sauté onions and garlic until fragrant.
- Add mushrooms to the skillet and cook until tender.
- In a large mixing bowl, combine steamed vegetables, sautéed onions, garlic, mushrooms, and half of the shredded cheese. Season with salt and pepper.
- Transfer the mixture to a baking dish. Top with remaining cheese and breadcrumbs.
- Bake in preheated oven for 20 minutes or until the top is golden brown.
Notes:
A great way to get your veggies in during the holiday feast.
Nutrition value:
Calories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 5gCholesterol: 20mgSodium: 300mgPotassium: 400mgFiber: 5gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 150mgIron: 2mg
Read more: Swiss Vegetable Medley Casserole Recipe
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed but stop before baking.
- Cover the baking dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap the dish tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed, adding an extra 10-15 minutes to the baking time.
Adding a pinch of nutmeg to the vegetable mixture can enhance the overall flavor, giving the casserole a warm, slightly sweet undertone.
Frequently Asked Questions
FAQ:
Can I use frozen vegetables instead of fresh ones?
Yes, just make sure to thaw and drain them well before using.
Can I make this casserole ahead of time?
Absolutely, prepare it up to the baking step, then refrigerate. Bake when ready to serve.
What can I use instead of cheddar cheese?
Any melting cheese like mozzarella or Monterey Jack works well.
How do I make this dish gluten-free?
Use gluten-free breadcrumbs and ensure all other ingredients are gluten-free.
Can I add other vegetables to this casserole?
Sure, feel free to add veggies like bell peppers or zucchini.
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