Creamy Pumpkin Vegetable Casserole
Creamy Pumpkin Vegetable Casserole dish recipe idea. Seasonal healthy oven baked dinner or lunch with mushroom soup and cheese on top.
- Prep Time: 15 min
- Cook Time: 60 min
- Total Time: 1 hr 15 min
- Yield: 4
- Category: Meals, casseroles, lunch, dinner
- Method: Oven 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.