Description
Experience the joy of spring with this Creamy Spring Vegetable Casserole, a vibrant medley of fresh vegetables enveloped in a rich, creamy sauce. Perfect for gatherings or cozy family dinners, this dish is not only visually appealing but also bursting with flavor. With its easy preparation and versatile ingredients, it promises to be a crowd-pleaser that will have everyone asking for seconds!
Ingredients
Scale
- 1 cup fresh asparagus, chopped
- 1 cup baby carrots, sliced
- 1 cup frozen peas (no need to thaw)
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 tsp garlic powder
- ½ cup panko breadcrumbs
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- In a bowl, combine chopped asparagus, sliced carrots, and frozen peas.
- In a saucepan over medium heat, mix heavy cream with garlic powder, salt, and pepper; stir until slightly thickened (about 5 minutes).
- Pour the cream sauce over the vegetable mixture and stir until well coated.
- Transfer the mixture into the greased baking dish; spread evenly.
- Top with shredded cheddar cheese and sprinkle panko breadcrumbs.
- Bake in the preheated oven for 30-35 minutes or until golden brown and bubbly.
- Allow to cool slightly before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole (approximately 210g)
- Calories: 320
- Sugar: 3g
- Sodium: 380mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 70mg