Colorful Mixed Vegetable Casserole

This creamy mix of carrots, broccoli, and cauliflower has just a touch of horseradish for a little zip. It's an ideal Thanksgiving side dish.

Course Side Dish, Side Dishes, Vegetable

Cuisine American, Canadian

Diet Gluten Free

Keyword fall vegetable casserole, mixed vegetable casserole, Thanksgiving, Thanksgiving side, Thanksgiving vegetable casserole

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 164kcal

Author Cathy

In a large saucepan on the stovetop, cover and steam the cauliflower and carrots, with enough water to keep the pan from going dry, for 3 minutes.
3 cups cauliflower, , 3 cups carrots,
Add the broccoli. (Make sure that there is still enough water.) Cook for another 4- 6 minutes until the vegetables are tender-crisp. Drain the vegetables.
3 cups broccoli,
Meanwhile, preheat the oven to 350℉ (180℃).
Combine the mayonnaise, chopped onion, prepared horseradish, salt, and pepper.
1 cup mayonnaise, ¼ cup onion,, 3 tablespoons prepared (creamed) horseradish, ¼ teaspoon fine sea salt, ⅛ teaspoon ground black pepper
Mix the drained vegetables with the mayonnaise blend to evenly coat them. Transfer to a greased, 3-quart casserole dish.
Combine the breadcrumbs, melted butter, and paprika. Sprinkle this mixture over the vegetables in the casserole dish.
⅓ cup dry breadcrumbs,, 2 tablespoons butter,, ⅛ teaspoon paprika
Bake uncovered for 25 - 30 minutes or until heated through.

If you have assembled the casserole ahead of time and kept it in the fridge, it will need to bake a little longer to be heated through.