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Loaded Spring Vegetable Casserole Recipe with Easy Browned Butter Breadcrumbs

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A flavorful and comforting spring vegetable casserole topped with rich, nutty browned butter breadcrumbs, perfect for showcasing seasonal veggies like asparagus, peas, and leeks.

Ingredients

Scale
  • 1 bunch asparagus, trimmed and cut into 1-inch pieces
  • 1 cup fresh peas, shelled (or frozen peas, thawed)
  • 2 medium leeks, white and light green parts only, thinly sliced
  • 3 cups baby spinach, roughly chopped
  • 2 tablespoons olive oil (extra virgin preferred)
  • 3 cloves garlic, minced
  • 1 cup heavy cream (can substitute with half-and-half for lighter version)
  • 1 cup grated Parmesan cheese (about 100 grams)
  • Salt and pepper to taste
  • 1 teaspoon fresh thyme leaves
  • 1 ½ cups breadcrumbs, preferably panko
  • 4 tablespoons unsalted butter

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Trim and cut the asparagus into 1-inch pieces. Slice leeks thinly and rinse well to remove any dirt. Shell the peas, or thaw if frozen. Roughly chop the baby spinach.
  3. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced leeks and sauté for about 4 minutes until softened but not browned. Add the minced garlic and cook for another minute until fragrant.
  4. Toss in the asparagus and peas, season with a pinch of salt and pepper, and cook for 5-6 minutes until the asparagus is tender-crisp. Stir occasionally to prevent sticking.
  5. Add the chopped spinach and fresh thyme leaves to the skillet. Cook for 2 minutes until the spinach just starts to wilt. Remove the skillet from heat.
  6. Stir in the heavy cream and grated Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed. The mixture should be creamy and well-coated but not soupy.
  7. Pour the vegetable mixture into your prepared 9×13-inch casserole dish, spreading it out evenly.
  8. In a medium pan, melt the unsalted butter over medium heat. Keep stirring as the butter foams and turns golden brown with a nutty aroma—this should take about 4-5 minutes. Watch carefully to avoid burning.
  9. Add the breadcrumbs to the browned butter, stirring to coat evenly. Cook for 2-3 minutes until the breadcrumbs are crisp and golden brown. Remove from heat.
  10. Sprinkle the browned butter breadcrumbs evenly over the casserole. Bake for 20-25 minutes, until the top is crisp and the casserole is bubbling around the edges.
  11. Let the casserole cool for about 5 minutes once out of the oven to set slightly before serving.

Notes

Watch the browned butter carefully to avoid burning; stir constantly and remove from heat once golden and nutty. Avoid overcooking asparagus to keep it tender-crisp. If breadcrumbs brown too quickly in the oven, tent casserole loosely with foil. Let casserole rest 5 minutes before serving for better texture and flavor melding.

Nutrition

Keywords: spring vegetable casserole, browned butter breadcrumbs, asparagus casserole, easy vegetable casserole, spring recipe, vegetarian casserole, panko breadcrumb topping

Find it online: https://breezybake.com/loaded-spring-vegetable-casserole-recipe-with-easy-browned-butter-breadcrumbs/