Creamy Fall Vegetable Casserole

Follow our step-by-step guide on how to make Creamy Fall Vegetable Casserole.

1. Step 1

   Begin by preheating your oven to a cozy 350°F (175°C) and generously greasing a 3-quart casserole dish to ensure easy serving later.

2. Step 2

   In a spacious saucepan, combine milk with diced carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip.

3. Step 3

   Bring this vibrant medley to a lively boil, then lower the heat to medium-low, allowing it to simmer for about 15 minutes until the vegetables are tender, stirring occasionally to keep everything well-mixed.

4. Step 4

   Once the veggies are perfectly softened, introduce cubed cream cheese, stirring until it melts into a creamy delight.

5. Step 5

   Next, fold in shredded Parmesan cheese along with a hint of nutmeg, seasoning the mixture with salt and pepper to your liking.

6. Step 6

   Transfer this luscious vegetable blend into your prepared casserole dish.

7. Step 7

   In a separate small bowl, combine fine bread crumbs with melted butter, then sprinkle this golden mixture evenly over the casserole's surface.

8. Step 8

   Cover the dish with foil and let it bake in the preheated oven for approximately 30 minutes, or until it bubbles enticingly.

9. Step 9

   After that, remove the foil and allow it to bake for an additional 5 minutes, just until the top achieves a lovely golden brown.

10. Step 10

    Once done, let the casserole rest for 2 minutes before serving, allowing the flavors to meld beautifully.

11. Step 11

    Enjoy this comforting dish that brings warmth to any table!.