Holiday Vegetable Casserole
Loaded with vibrant seasonal vegetables and a crispy, cheesy topping, this Holiday Vegetable Casserole is the ultimate comfort food for festive gatherings. Featuring a medley of butternut squash, carrots, Brussels sprouts, and red onion seasoned with fragrant rosemary and thyme, this dish combines hearty flavors with a luxurious creamy base. A golden breadcrumb and Parmesan crust adds the perfect crunch, while gooey mozzarella ties everything together into a rich, decadent bake. Ready in just over an hour, it’s a stunning side dish that will steal the spotlight on your holiday dinner table. Serve this casserole alongside your main course and watch it become an instant favorite!
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Recipe Information
Ingredients
- 3 cups, diced butternut squash
- 2 cups, thinly sliced carrots
- 3 cups, halved Brussels sprouts
- 1 cup, thinly sliced red onion
- 4 cloves, minced garlic
- 3 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 cup grated Parmesan cheese
- 1.5 cups panko breadcrumbs
- 2 tablespoons, melted butter
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish.
In a large mixing bowl, combine the diced butternut squash, sliced carrots, halved Brussels sprouts, sliced red onion, and minced garlic.
Drizzle the olive oil over the vegetables and season with kosher salt, black pepper, dried thyme, and dried rosemary. Toss until the vegetables are evenly coated.
Transfer the seasoned vegetables to the greased casserole dish and spread them out into an even layer.
In a small bowl, mix the panko breadcrumbs with the melted butter and 1/4 cup of the grated Parmesan cheese. Set aside.
In another small bowl, whisk together the heavy cream and the remaining 3/4 cup of Parmesan cheese.
Pour the cream mixture evenly over the vegetables in the casserole dish.
Sprinkle the shredded mozzarella cheese over the vegetables, followed by the panko breadcrumb mixture.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 30 minutes.
After 30 minutes, remove the aluminum foil and bake for an additional 20 minutes, or until the top is golden brown and the vegetables are tender.
Remove the casserole from the oven and let it cool for 5-10 minutes before serving. Enjoy your Holiday Vegetable Casserole!
Nutrition Facts
Calories |
2904 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 197.4 g | 253% | |
| Saturated Fat | 97.6 g | 488% | |
| Polyunsaturated Fat | 5.0 g | ||
| Cholesterol | 466 mg | 155% | |
| Sodium | 3995 mg | 174% | |
| Total Carbohydrate | 192.5 g | 70% | |
| Dietary Fiber | 42.3 g | 151% | |
| Total Sugars | 42.2 g | ||
| Protein | 91.1 g | 182% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2194 mg | 169% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 2830 mg | 60% | |
*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.
