My Holiday Veggies
A creamy, cheesy vegetable casserole featuring broccoli, cauliflower, and mushrooms, perfect for holiday gatherings or family dinners with comforting flavors.
Ingredients
Instructions
- Cook broccoli and cauliflower in salted water until almost tender, then drain well.
- Sauté sliced mushrooms in butter for a few minutes until they release juice.
- Keep the cooked mushrooms in the pan.
- Add cream cheese, cut into pieces, to the pan and melt on low heat, stirring constantly until smooth.
- Add lemon juice and milk; stir well to combine.
- Fold in the cooked broccoli and cauliflower into the mushroom mixture.
- Transfer the mixture to a greased casserole dish.
- Bake at 350°F (175°C) until hot and bubbly, approximately 30 minutes.
- Optional: top with buttered crumbs, if desired.
Tips & Substitutions
For a creamier texture, consider using a flavored cream cheese, such as garlic or herb. If you want to add more depth, sauté some garlic with the mushrooms. If you don't have milk, half-and-half or heavy cream can be a great substitute. This dish can also be made ahead of time and stored in the fridge before baking.
Serving Suggestions
This dish pairs beautifully with roasted meats or as part of a vegetarian spread. Consider serving it alongside a fresh salad or with crusty bread. For a festive touch, serve it alongside Jewish Chocolate Cake for dessert or with a side of June'S Layered Salad for a colorful meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, bake in a preheated oven at 350°F (175°C) for about 15-20 minutes, or until heated through. You can also microwave individual portions, but be sure to cover to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of My Holiday Veggies contains roughly 387 calories, with 10g protein, 31g carbohydrates, and 26g fat. It is an excellent source of vitamin A (32% of the Daily Value) and protein (20% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 462mg per serving (20% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen vegetables instead of fresh?
Yes, you can use frozen broccoli and cauliflower. Just make sure to thaw and drain them well before adding to the casserole to avoid excess moisture. The cooking time may vary slightly, so keep an eye on the dish while it bakes.
How can I make this dish vegan?
To make a vegan version, substitute the cream cheese with a plant-based cream cheese alternative and use a dairy-free milk like almond or soy milk. You can also sauté the mushrooms in olive oil instead of butter for a completely vegan dish.
Is there a way to make this dish spicier?
Absolutely! For added heat, consider mixing in some crushed red pepper flakes or diced jalapeños when sautéing the mushrooms. You could also sprinkle some cayenne pepper into the cream cheese mixture for an extra kick.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).