Colorful Mushroom Casserole
Bursting with vibrant colors and rich, savory flavors, this Colorful Mushroom Casserole is the ultimate comfort food with a healthy twist. Featuring tender button mushrooms, sweet red and yellow bell peppers, and crisp zucchini, this dish is a veggie-lover's delight. A creamy Parmesan-infused béchamel sauce ties everything together, while a golden breadcrumb and mozzarella topping adds the perfect crunch. Seasoned with aromatic thyme, paprika, and garlic, this crowd-pleasing casserole is as comforting as it is visually stunning. Ideal for weeknight dinners or as a vibrant addition to your holiday table, it’s a versatile and satisfying dish that’s ready in just an hour. With its blend of wholesome vegetables and indulgent cheesy textures, this family-friendly recipe is sure to become a new favorite!
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Recipe Information
Ingredients
- 450 grams button mushrooms
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium zucchini
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup breadcrumbs
- 2 tablespoons fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 0.25 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish and set it aside.
Clean and slice the mushrooms, bell peppers, and zucchini into thin, bite-sized pieces. Finely chop the onion and mince the garlic.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5-6 minutes until they release their moisture and start to brown. Remove the mushrooms and set them aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion, garlic, bell peppers, and zucchini for 6-8 minutes, or until they are softened and slightly caramelized. Remove from heat.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to eliminate the raw flour taste. Gradually pour in the milk, whisking constantly to avoid lumps.
Add the heavy cream, Parmesan cheese, salt, black pepper, thyme, and paprika to the sauce. Continue stirring as the sauce thickens (about 3-4 minutes). Remove the sauce from heat.
In a large mixing bowl, combine the cooked vegetables, mushrooms, and prepared sauce. Mix thoroughly and pour the mixture into the greased casserole dish.
In a small bowl, mix the breadcrumbs with shredded mozzarella cheese and chopped parsley. Sprinkle this topping evenly over the casserole.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the dish is bubbly around the edges.
Remove from the oven and let it cool for 5 minutes before serving. Garnish with additional parsley if desired. Enjoy!
Nutrition Facts
Calories |
2601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 174.1 g | 223% | |
| Saturated Fat | 88.9 g | 444% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 430 mg | 143% | |
| Sodium | 7742 mg | 337% | |
| Total Carbohydrate | 175.5 g | 64% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 66.8 g | ||
| Protein | 85.8 g | 172% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1672 mg | 129% | |
| Iron | 10.4 mg | 58% | |
| Potassium | 3340 mg | 71% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
