Prep Time 15 minutes mins
Cook Time 10 minutes mins
Total Time 25 minutes mins
2 cups mixed vegetables (broccoli, carrots, and cauliflower)
1 cup sliced mushrooms
1 cup cooked quinoa or rice
1 can (10.5 oz) cream of mushroom soup
1 cup sour cream or Greek yogurt
1 cup shredded cheddar cheese (plus extra for topping)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried thyme
Salt and pepper to taste
1/2 cup breadcrumbs (optional, for topping)
2 tablespoons olive oil
📦 **Storage**: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or milk. 🔥 **Reheating**: Reheat gently over low heat, stirring frequently. Add a splash of broth or milk if the sauce has thickened too much. Avoid boiling to prevent curdling. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving**: This dish is complete on its own, but pairs well with a side salad or garlic bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).