Place chopped and peeled parsnips into a medium sized sauce pan. Add 1 cup of oat milk, nutmeg, salt/pepper and bring to a simmer. Simmer uncovered until parsips are cooked through (a fork should easily go through them), about 20 minutes.
While parsnips are cooking, peel and chop all other vegetables. Place butternut squash, acorn squash, carrots, cellery and red potatoes in a large bowl, reserving the chopped red onion.
When parsnips are done, let them cool off of the heat for about 5 minutes. While they are cooling, heat a small skillet over medium/high heat. Add 1 tbsp of coconut oil and toss in red onion. Cook until begining to become translucent, about 5-7 minutes.
Take a hand blender and puree the parsnips in oat milk until a smooth consistancy. If you don't have a hand blender, you can use a regular blender. Pour in your can of creamy mushroom soup and stir to combine. Now toss in the red onions and 1 cup of shredded cheddar and mix.
Pour the parsnip/mushroom mixture over the vegetables and stir to fully coat. Pour the veggies into a large casserole dish. Top evenly with 1/2 a cup of shredded cheddar and 1/2 a cup of panko bread crumbs.
Bake in the oven with the lid on for 48 minutes. Remove the lid and finish under the broiler for 2-3 minutes (keep an eye on it so it does not burn!). Enjoy!
Notes
Tips:
This dish is vegetarian, but would also taste GREAT with meat (if you eat meat)! Try adding some cooked sausage or grilled chicken to it! Just make sure it is cut into small enough pieces.
If making this dish vegan, substitute the cheddar cheese for a vegan cheese! And instead of panko, try nutritional yeast or hemp seeds! You will also need to substitute the creamy mushroom soup for a vegan soup. Any soup will work, as long as its creamy!
On that note, if you do not have creamy mushroom soup, literally ANY can of soup will work, as long as it is creamy!