Description
This Creamy Winter Vegetable Casserole is pure cold-weather comfort. Loaded with broccoli, carrots, and cauliflower in a tangy cheddar-mushroom sauce, and topped with crispy golden tater tots—it’s perfect for potlucks, weeknights, or any cozy dinner table.
Ingredients
2 cups broccoli florets
1 ½ cups sliced carrots
2 cups cauliflower florets
1 can (10.5 oz) cream of mushroom soup
¾ cup sour cream
1 ½ cups shredded cheddar cheese, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1 bag (28–32 oz) frozen tater tots
2 tablespoons chopped parsley (optional)
Instructions
1. Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
2. In a large bowl, mix cream of mushroom soup, sour cream, ¾ cup cheddar cheese, garlic powder, and onion powder.
3. Add broccoli, carrots, and cauliflower to the mixture. Stir well to coat all vegetables.
4. Spread mixture evenly into prepared baking dish.
5. Top with remaining ¾ cup cheddar cheese.
6. Arrange frozen tater tots in a single layer over the top.
7. Bake uncovered for 35–40 minutes until bubbling and tots are golden.
8. Optional: broil for 2–3 minutes for extra crispy topping.
9. Remove from oven and let sit for 5 minutes before serving.
10. Sprinkle with parsley if desired and serve warm.
Notes
Use frozen vegetables straight from the freezer—no need to thaw.
For extra protein, stir in 1–2 cups of cooked chicken or sausage before baking.
Want it cheesier? Add an extra ½ cup of cheese inside the filling.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 370
- Sugar: 4g
- Sodium: 790mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 35mg