Welcome to a vibrant celebration of wholesome vegetables and comforting flavors with this baked veggie casserole recipe. Whether you’re a seasoned vegetarian or simply looking to add more plant-based meals to your weekly menu, this casserole is a perfect way to enjoy a medley of fresh vegetables, herbs, and a golden crust that brings it all together.
It’s a versatile dish that’s easy to prepare, packed with nutrients, and ideal for family dinners or meal prepping for the week ahead.
This recipe combines colorful veggies like zucchini, bell peppers, and mushrooms with a creamy, cheesy sauce that bakes to bubbly perfection. It’s a one-dish wonder that promises minimal cleanup and maximum satisfaction.
Plus, it’s a fantastic way to sneak in extra veggies for picky eaters without compromising on taste. So, grab your apron and let’s dive into this delicious baked veggie casserole that’s sure to become a staple in your kitchen.
Why You’ll Love This Recipe
This baked veggie casserole is more than just a side dish; it’s a hearty main course filled with nutritious ingredients and wholesome flavors. Here’s why this recipe will quickly become a favorite:
- Easy to customize: Swap in your favorite vegetables or whatever’s in season.
- Comfort food classic: Creamy, cheesy, and baked to perfection.
- Nutritious and filling: Loaded with fiber, vitamins, and antioxidants.
- Great for meal prep: Keeps well in the fridge and reheats beautifully.
- Family-friendly: Appeals to kids and adults alike with its mild yet flavorful profile.
Ingredients
- 2 cups zucchini, sliced
- 1 cup bell peppers, diced (use a mix of colors for vibrancy)
- 1 cup mushrooms, sliced
- 1 cup broccoli florets
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese (or vegan cheese for a dairy-free option)
- 1 cup sour cream or Greek yogurt (or a vegan alternative)
- 1/2 cup grated Parmesan cheese (optional)
- 1/4 cup fresh parsley, chopped
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/2 cup breadcrumbs (optional for a crispy topping)
Equipment
- Large mixing bowl
- Cutting board and sharp knife
- Measuring cups and spoons
- Large skillet or frying pan
- 9×13 inch baking dish
- Wooden spoon or spatula
- Oven mitts
- Grater (for cheese)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your baking dish with olive oil or non-stick spray.
- Prepare the vegetables: Wash and slice zucchini, bell peppers, mushrooms, and broccoli into bite-sized pieces. Finely chop the onion and mince the garlic.
- Cook the vegetables: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the onion and garlic, sautéing for 2-3 minutes until fragrant and translucent.
- Add zucchini, bell peppers, mushrooms, and broccoli to the skillet. Cook for 5-7 minutes until the vegetables are slightly tender but still crisp. Season with salt, pepper, and dried thyme.
- Combine the creamy sauce: In a large mixing bowl, stir together the sour cream (or alternative), shredded cheddar cheese, half of the Parmesan, and chopped parsley.
- Mix the cooked vegetables</strong with the creamy mixture, folding gently to combine. Add the halved cherry tomatoes and mix them in carefully to avoid crushing.
- Transfer the mixture to the baking dish: Spread evenly and smooth the top with a spatula.
- Sprinkle breadcrumbs</strong and the remaining Parmesan cheese evenly over the top for a golden crust.
- Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Remove from oven</strong and let cool slightly before serving. Garnish with extra parsley if desired.
Tips & Variations
Pro Tip: To keep the casserole lighter, substitute sour cream with Greek yogurt or use a vegan alternative for a dairy-free dish. Feel free to add cooked quinoa or brown rice for added texture and protein.
- Vegetable swaps: Try adding sweet potatoes, cauliflower, or green beans for different textures.
- Make it vegan: Use vegan cheese and plant-based sour cream alternatives.
- Spice it up: Add a pinch of chili powder or smoked paprika for a subtle kick. Check out our Chilli Powder Recipe Vegan for a great homemade blend.
- Add protein: Stir in cooked lentils or chickpeas to make it more filling and nutritious.
- Gluten-free option: Use gluten-free breadcrumbs or omit them entirely.
Nutrition Facts
| Nutrient | Amount per Serving (1/6 of casserole) |
|---|---|
| Calories | 220 kcal |
| Protein | 10 g |
| Carbohydrates | 15 g |
| Dietary Fiber | 4 g |
| Fat | 12 g |
| Saturated Fat | 5 g |
| Sodium | 350 mg |
| Vitamin A | 30% DV |
| Vitamin C | 45% DV |
| Calcium | 20% DV |
Serving Suggestions
This hearty baked veggie casserole pairs wonderfully with light, fresh sides or can stand alone as a satisfying meal. Consider these ideas for your next meal:
- A crisp green salad dressed with a lemon vinaigrette to balance the richness.
- Crusty whole-grain bread or garlic bread to soak up any creamy sauce.
- A side of steamed brown rice or quinoa for extra fiber and protein.
- Roasted garlic mashed potatoes for a comforting, classic pairing.
For more vegetable-forward dishes, explore our A to Z Vegetarian Recipes for Every Meal and Occasion and Ancient Grains Vegetarian Recipes for Healthy Delicious Meals.
Conclusion
This baked veggie casserole recipe is a wonderful addition to any home cook’s repertoire. It’s simple enough for weeknight dinners yet flavorful and comforting enough to impress guests.
The combination of fresh vegetables, creamy sauce, and a golden breadcrumb topping creates a delicious and nutritious dish that everyone will love.
Whether you’re cooking for family, friends, or prepping meals for the week, this casserole provides versatility and health benefits without sacrificing taste. Don’t hesitate to experiment with different vegetables or spices to make this recipe your own.
If you enjoyed this recipe, be sure to check out other exciting dishes like our Cheeseless Vegetarian Lasagna Recipe That Tastes Amazing for more plant-based inspiration. Happy cooking!
📖 Recipe Card: Baked Veggie Casserole
Description: A hearty and healthy baked vegetable casserole packed with fresh veggies and cheese. Perfect as a main dish or a side for any meal.
Prep Time: PT20M
Cook Time: PT40M
Total Time: PT60M
Servings: 6 servings
Ingredients
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup chopped bell peppers
- 1 cup chopped zucchini
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1 cup sour cream
- 1/2 cup milk
- 1/2 cup breadcrumbs
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Steam broccoli, carrots, and zucchini until tender, about 5 minutes.
- In a large bowl, combine steamed vegetables, bell peppers, onion, garlic, sour cream, milk, Italian herbs, salt, and pepper.
- Mix in cheddar and half of the mozzarella cheese.
- Transfer mixture to a greased 9×13 inch baking dish.
- Sprinkle breadcrumbs and remaining mozzarella cheese evenly on top.
- Drizzle olive oil over breadcrumbs.
- Bake uncovered for 35-40 minutes until bubbly and golden brown on top.
- Let cool for 5 minutes before serving.
Nutrition: Calories: 250 kcal | Protein: 15 g | Fat: 12 g | Carbs: 20 g
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