[Recipe] Creamy Vegetable Casserole

Exciting news in the casserole world!

This casserole recipe is a real winner. I will be putting this on my menu on a regular basis now. This is comfort food at it’s best, and it’s chock full of vegetables. In fact, the more vegetables the merrier! You can use any kind of veggie here too – just use whatever’s fresh and in season. It’s sure to be a hit every time.

I hope you like this one as much as we did.

[Recipe] Creamy Vegetable Casserole

2 Tbsp olive oil or butter
6 cups chopped veggies (I used zucchini, carrots, onion, and kale)
1 box stuffing
1 can cream of mushroom soup
1 cup sour cream
1/2 cup butter, melted

Preheat oven to 350F. Grease a 2 qt casserole dish and set aside.

Melt butter. Empty contents of stuffing mix into a large bowl (both dried bread and herb mix). Pour the butter over the stuffing mix, and stir. Set aside.

Chop veggies.

Heat olive oil in a large skillet. Saute veggies until almost completely cooked through, or crisp-tender.

Add the soup and sour cream to the veggies and mix well.

Sprinkle half of the stuffing mixture into the bottom of the greased casserole dish.

Cover with the vegetable soup mixture.

Spread the remaining dressing mixture on top.

Bake for 25 minutes, or until golden brown.

Yum.

We served this casserole with some gorgeous halibut steaks that my dad delivered to us.

We loaded up these halibut steaks with tomatoes, zucchini, herbs, and feta cheese. We baked them off for a bit in the oven. They were lovely. My first halibut experience too.

What a gorgous, colourful plate. It was delicious too.

You should try this one. I’m already looking forward to eating it again.