Vegetable Casserole with Mushrooms, Cherry Tomatoes, Broccoli, and Cheese

**Vegetable Casserole with Mushrooms, Cherry Tomatoes, Broccoli, and Cheese: A Comforting and Flavorful Dish**

Looking for a healthy, comforting, and easy-to-make dish that the whole family will love? This **Vegetable Casserole with Mushrooms, Cherry Tomatoes, Broccoli, and Cheese** is the perfect combination of fresh vegetables and gooey cheese, all baked to perfection. Whether you’re looking for a wholesome side dish or a vegetarian main course, this casserole offers a delicious blend of textures and flavors that will satisfy everyone at the table.

In this recipe, vibrant **broccoli**, earthy **mushrooms**, and juicy **cherry tomatoes** are combined with melted cheese to create a dish that’s both hearty and flavorful. The best part? It’s simple to prepare, making it ideal for busy weeknights or even special occasions when you want to impress guests with minimal effort.

### Why You’ll Love This Vegetable Casserole:

1. **Healthy & Nutritious**
Packed with fresh vegetables, this casserole provides essential nutrients, including fiber, vitamins, and antioxidants. Broccoli offers a good dose of vitamin C, mushrooms are a great source of vitamin D, and cherry tomatoes bring a burst of sweetness and tang.

2. **Comforting & Satisfying**
With its cheesy, savory base, this casserole is a comforting meal that fills you up without being overly heavy. It’s perfect for anyone craving a dish that is both satisfying and nourishing.

3. **Customizable**
You can easily adapt the recipe to your liking. Add other vegetables like bell peppers, spinach, or zucchini, or switch up the cheese to suit your preferences.

4. **Great for Meal Prep**
This casserole makes for excellent leftovers. It stores well in the fridge for a few days and can even be frozen for future meals, making it a perfect option for meal prepping.

### Ingredients:

– 2 cups fresh broccoli florets (steamed or blanched)
– 1 cup mushrooms, sliced
– 1 cup cherry tomatoes, halved
– 1/2 cup shredded cheddar cheese (or cheese of your choice)
– 1/2 cup grated Parmesan cheese
– 1/2 cup sour cream or Greek yogurt
– 1/4 cup milk (or plant-based milk for a dairy-free version)
– 1/2 teaspoon garlic powder
– 1/4 teaspoon onion powder
– Salt and pepper to taste
– 1 tablespoon olive oil (for sautéing)
– 1/4 cup breadcrumbs (optional, for a crunchy topping)
– Fresh parsley for garnish (optional)

### Directions:

#### 1. **Prepare the Vegetables:**
– Start by preparing your vegetables. If you haven’t already, **steam or blanch the broccoli** in boiling water for about 3-4 minutes, or until tender but still bright green. Drain and set aside.
– In a separate pan, **sauté the mushrooms** in a tablespoon of olive oil over medium heat for 5-7 minutes, or until they’re softened and browned. This will bring out their natural flavor and remove excess moisture.
– **Halve the cherry tomatoes** and set them aside.

2. **Make the Cheese Sauce:**
– In a bowl, combine the **sour cream (or Greek yogurt)**, **milk**, **garlic powder**, **onion powder**, and **Parmesan cheese**. Stir until well combined. Add salt and pepper to taste.
– Mix in about **half of the shredded cheddar cheese** into the sauce, reserving the rest for the topping.

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