From craving to table
Instructions
- 1
Preheat oven to 375°F (190°C). Grease a 9x13-inch casserole dish with nonstick cooking spray.
- 2
Bring a large pot of salted water to a boil. Add broccoli florets and sliced carrots; blanch for 3 minutes, then drain and set aside.
- 3
In a large bowl, combine cream of mushroom soup, sour cream, milk, garlic powder, salt, and black pepper. Stir until smooth.
- 4
Add broccoli, carrots, peas, diced onion, and 1 1/2 cups cheddar cheese to the bowl. Mix until vegetables are well coated.
- 5
Transfer mixture to the prepared casserole dish and spread evenly.
- 6
In a small bowl, mix panko breadcrumbs with melted butter. Sprinkle over the casserole.
- 7
Top with the remaining 1/2 cup cheddar cheese.
- 8
Bake, uncovered, for 30-35 minutes or until bubbling and the top is golden brown.
- 9
Let cool for 5 minutes before serving.