Description
A cozy blanket of fall flavors featuring a hearty mix of seasonal vegetables, topped with cheese and breadcrumbs.
Ingredients
- 2 cups of broccoli florets
- 2 cups of cauliflower florets
- 2 cups of carrots, sliced
- 1 cup of bell pepper, chopped
- 1 medium onion, diced
- 2 cloves of garlic, minced
- 1 cup of vegetable broth (low sodium)
- 1 cup of cream-style corn
- 1 cup of shredded cheese
- 2 tablespoons of olive oil
- 1 teaspoon of dried thyme
- 1 teaspoon of salt
- ¼ teaspoon of black pepper
- 1 cup of breadcrumb topping (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a large skillet over medium heat.
- Add the diced onion and sauté for about 2-3 minutes until translucent.
- Include the minced garlic and continue to sauté for an additional minute.
- Toss in the broccoli, cauliflower, and sliced carrots. Sauté for about 5-7 minutes until they begin to soften.
- Pour in the vegetable broth and mix in the cream-style corn. Stir in thyme, salt, and black pepper.
- Remove the skillet from heat and stir in the shredded cheese.
- Transfer the vegetable mixture into a greased 9×13 inch casserole dish and sprinkle breadcrumbs if desired.
- Place the casserole in the preheated oven and bake for 25-30 minutes.
- Allow the casserole to cool for a few minutes before serving.
Notes
Use fresh vegetables for the best flavor, and avoid overcooking them.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American