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Try this freezer-friendly winter veggie casserole recipe

Check out this simple, versatile and zero waste recipe that you can interchange with different seasonal vegetables you’ve got lying around the house.
Village Life
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Photo: PeopleImages via gettyimages.com

Nothing beats the comfort of a warm, hearty casserole on a chilly winter day. This homemade winter veggie casserole is the ultimate soul-soothing dish, made with simple ingredients you likely already have in your kitchen. Not only is it a versatile recipe that lets you swap in whatever seasonal vegetables you have on hand, but it’s also a great way to reduce food waste.

Whether you’re digging through your crisper drawer or looking for quick deals on fresh produce using apps like FoodHero, this casserole is an easy, delicious solution. Plus, any leftovers can be frozen for an effortless meal later on. Let’s dive into this simple and satisfying winter recipe!

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Photo by Jaspe via Canva Pro

Freezer-friendly winter veggie casserole

Prep time: 35 minutes
Cook time: 40 minutes
Makes: 4-6 servings

Ingredients:

  • ½ turnip or rutabaga (your choice)
  • 3 carrots
  • 2 parsnips
  • 2 sweet potatoes
  • 1½ tsp salt (7 ml) divided
  • ¼ cup (60 ml) butter
  • ½ package cream cheese
  • 2 cups (240 g) package panko or breadcrumbs
  • 500 g (1 lb) ground beef or turkey (your choice)

Directions:

  1. Peel and wash the vegetables and cut them into cubes or small chunks.
  2. Combine them in a large pot with 1 tsp (5 ml) of salt, cover the top and bring to a boil. Cook until soft enough to pierce through with a fork, checking in on them regularly.
  3. While the vegetables are cooking, heat a pan over medium heat. Add ground meat to the pan and cook until it is thoroughly browned, about 6 to 8 minutes, breaking it up with a spoon as it cooks.
  4. Once meat is fully cooked, remove pan from the heat and drain any excess fat.
  5. Drain your vegetables in a strainer, then put them back in the pot.
  6. Use a potato masher or any flat kitchen tool to mash the vegetables into a creamy texture. Add butter, cream cheese and remaining salt. Mix well until the batter has a consistency to your liking.
  7. Add the browned meat to the vegetable mixture and mix well.
  8. Scoop out the mixture and flatten it into a deep 9 x 13-inch dish.
  9. Sprinkle the top of the casserole with panko or breadcrumbs.
  10. Place in oven preheated to 350°F (175°C) for about 30 minutes. Finish by browning the top under the broiler.

Tip: Save the broth when you strain the vegetables for another recipe or as a delicious soup on its own.

Find more recipes and where to find low-cost local produce at foodhero.com.