Creamy Pumpkin & Vegetable Casserole side dish to bake with creamy mushroom soup and cheese on top the dish off with a sauce.
Creamy Pumpkin & Vegetable Casserole
A very amazing creamy vegetable casserole recipe idea for you to re create with your own veggies that are available. I added potato and it worked out well as a warm side dish. A great meal to have with main course of meat or with a braai.
Ingredients.
Get these vegetable ingredients to fill the casserole with. Broccoli and cauliflower broken into small pieces. (for the fussy eaters) chop the pumpkin or orange vegetable you prefer, into smallish squares. Add peas or any greens you love. Finely chopped onion and garlic. (get directions from the attached recipe)
Brocolli and cauliflower.
Pumpkin and onion and greens.
Peas, frozen or fresh.
onion and other veg.
How To.
This is an easy dish to put together. The chopped veggies placed in a large bowl and mixed. Pour the creamy mushroom soup into the veggies and herbs and spices and the 1/2 cup of cheese and mix that altogether.
Place the mix into a greased casserole dish and level the veg out. Sprinkle cheese on top and some dried herbs. Bake for at least an hour, or until veggies are tender and ready to eat. Serve for a warm side dish or a main dish. This dish has a creamy sauce and does not set.
Keep in the fridge for maximum of at least 3 days sealed and is freezable. Warm up and serve for a second meal. It keeps is creamy sauce and does not leave the casserole dry, which is great.
Recommendations.
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PrintCreamy Pumpkin & Vegetable Casserole
Creamy Pumpkin & Vegetable Casserole side dish to bake with creamy mushroom soup and cheese on top the dish off with a sauce.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 1 hr 15 min
- Yield: 4
- Category: Meals casseroles
- Method: Baking
Ingredients
2 tins of cream of mushroom soup
1 cup of pumpkin or squash or butternut
Cup of broccoli and cauliflower florets.
1 chopped red onion
2 teaspoons of garlic flakes (2 cloves of chopped garlic)
1/2 cup of peas
1 potato cut into small squares
1 sweet potato cut into small squares
11/2 cups of mozzarella or cheddar cheese grated.
Salt and pepper
Instructions
Preheat oven to 200 Deg. C (400 Deg. F)
Grease a casserole dish.
Place all the cut and chopped up vegetables in a large bowl and mix them up. open the cream of mushroom soups and mix them in with the chopped vegetables (don’t chop the vegetable into large pieces as they need to be small enough to cook in the casserole)
Add your salt and pepper and garlic herbs.. Mix up thoroughly with half of the grated cheese. Pour the mixed ingredients into a greased casserole dish and level it out.
Sprinkle the rest of the cheese over the top of the vegetables evenly. Sprinkle the Italian herbs over the top of the cheese. (optional)
Place in the oven on the middle rack and bake for 1 hour. Until the vegetables are tender.
This dish will be creamy and is great to serve with its sauce. (left in the fridge covered to warm up for a second meal is great. Keeps is moist sauce)
Serve with main course or meats and enjoy.
Notes
A versatile dish that can be made with any vegetables you have in your house. Add meat if you want.
Keywords: Creamy Pumpkin & Vegetable Casserole
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