Market Day Casserole Revisited
Elevate your weeknight dinner game with "Market Day Casserole Revisited," a vibrant and wholesome dish that celebrates fresh, seasonal vegetables. This comforting casserole combines a medley of carrots, zucchini, broccoli, mushrooms, and spinach, enveloped in a creamy mushroom sauce and topped with golden breadcrumbs and melted cheddar cheese. Perfect as a hearty vegetarian option or customizable with shredded chicken for added protein, this recipe uses simple ingredients to create layers of flavor and texture. Ready in just an hour and serving up to six, it’s the ideal recipe for busy households or anyone craving a cozy, nutrient-packed comfort food. Whether you're feeding the family or meal prepping for the week, this casserole is a crowd-pleaser that brings the essence of the farmer's market straight to your table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, peeled and diced
- 1 medium zucchini, diced
- 2 cups broccoli florets, chopped
- 1 cup mushrooms, sliced
- 4 cups baby spinach leaves
- 1 cup cooked shredded chicken (optional)
- 1 can cream of mushroom soup
- 1 cup sour cream
- 1.5 cups cheddar cheese, shredded
- 0.5 cup breadcrumbs
- 2 tablespoons parsley, chopped (optional, for garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch casserole dish and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Stir in the minced garlic, diced carrots, zucchini, and broccoli florets. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Add the sliced mushrooms and cook for an additional 3 minutes. Stir in the baby spinach leaves, allowing them to wilt, and remove the skillet from heat.
If using chicken, mix the shredded chicken into the vegetable mixture.
In a medium bowl, whisk together the cream of mushroom soup, sour cream, salt, and black pepper. Pour this mixture over the vegetables (and chicken, if added) and stir to combine.
Transfer the vegetable mixture into the prepared casserole dish, spreading it out evenly.
Sprinkle the shredded cheddar cheese evenly over the top of the casserole.
In a small bowl, mix the breadcrumbs with 1 tablespoon of olive oil (or melted butter) to create a crumbly topping. Sprinkle this evenly over the cheese layer.
Bake the casserole in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and golden brown on the edges.
Remove the casserole from the oven and let it cool for 5 minutes before serving.
Garnish with chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.1 g | 196% | |
| Saturated Fat | 77.8 g | 389% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 5976 mg | 260% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 48.2 g | ||
| Protein | 153.8 g | 308% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 2068 mg | 159% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 3779 mg | 80% | |
*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.
