Casserole with potatoes and vegetables

A casserole with potatoes and vegetables is a versatile and nutritious dish that can be tailored to your preferences or what you have on hand. Here’s a simple and delicious recipe to make a hearty vegetable and potato casserole:

Potato and Vegetable Casserole

Ingredients:

• 4 large potatoes, peeled and sliced thinly
• 2 cups mixed vegetables (e.g., carrots, bell peppers, zucchini, broccoli, green beans)
• 1 cup shredded cheddar cheese (or your choice)
• 1/2 cup grated Parmesan cheese
• 1 can (10.5 oz) cream of mushroom soup (or cream of chicken soup)
• 1/2 cup milk or heavy cream
• 1 small onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil or butter
• 1 teaspoon dried thyme or rosemary
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)
• 2 tablespoons butter (optional, for topping)

Instructions:

1. Preheat Oven:

   • Preheat your oven to 375°F (190°C).

2. Prepare Vegetables:

   • If using fresh vegetables, cut them into bite-sized pieces. If using frozen vegetables, thaw and drain them.

3. Cook Aromatics:

   • Heat olive oil or butter in a skillet over medium heat.
   • Add the chopped onion and cook until translucent, about 3-4 minutes.
   • Add the minced garlic and cook for an additional minute.

4. Prepare Sauce:

   • In a bowl, mix the cream of mushroom soup with the milk or heavy cream until smooth.
   • Stir in the cooked onion and garlic mixture. Season with salt, pepper, and dried thyme or rosemary.

5. Assemble Casserole:

   • In a large baking dish, arrange a layer of potato slices on the bottom.
   • Spread half of the mixed vegetables over the potatoes.
   • Pour half of the soup mixture over the vegetables and potatoes.
   • Add another layer of potato slices, followed by the remaining vegetables.
   • Pour the remaining soup mixture over the top.
   • Sprinkle the shredded cheddar cheese and Parmesan cheese evenly over the casserole.

6. Add Topping (Optional):

   • For a crispy topping, mix breadcrumbs with melted butter and sprinkle over the cheese.

7. Bake:

   • Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.
   • After 45 minutes, remove the foil and bake for an additional 15-20 minutes, or until the potatoes are tender and the cheese is melted and bubbly.

8. Serve:

   • Let the casserole cool for a few minutes before serving.

Tips and Variations:

• Vegetable Variations: Feel free to use any combination of vegetables such as mushrooms, corn, peas, or squash. Just ensure they are cooked or prepped to the same size for even cooking.
• Cheese Choices: Experiment with different cheeses like Swiss, Gruyère, or mozzarella for different flavors.
• Spicy Kick: Add a pinch of red pepper flakes or hot sauce to the soup mixture for a bit of heat.
• Healthier Option: Use low-fat cream of mushroom soup and reduce the amount of cheese for a lighter version.

This potato and vegetable casserole is a comforting and adaptable dish that makes a great side or main course. Enjoy your hearty, nutritious meal!