If you’re looking for a comforting, wholesome meal that’s both easy to prepare and packed with vibrant flavors, a vegetable casserole is the perfect choice. This versatile dish allows you to combine your favorite veggies into a warm, baked delight that can satisfy the whole family or impress guests at your next gathering.
Whether you’re a seasoned cook or just starting out, easy veg casserole recipes can fit seamlessly into your weekly meal plan without requiring hours in the kitchen.
From tender roasted vegetables to creamy sauces and crispy toppings, casseroles offer a wonderful balance of textures and tastes. Best of all, they’re highly customizable – swap in seasonal veggies, add your favorite cheese alternatives, or tweak the seasoning to match your mood.
Ready to dive into a delicious, hassle-free veg casserole? Let’s explore a recipe that’s as easy as it is flavorful, perfect for any occasion!
Why You’ll Love This Recipe
This veg casserole recipe stands out for its simplicity and adaptability. With just a handful of fresh, accessible ingredients, you can create a dish that’s hearty, nutritious, and satisfying.
It’s an excellent way to incorporate a variety of vegetables into your diet, making it ideal for vegans, vegetarians, or anyone looking to eat more plants.
The creamy sauce binds the vegetables beautifully, while the golden topping adds a delightful crunch. Plus, it’s a baked one-dish meal, meaning less cleanup and more time to enjoy with your loved ones.
This recipe is also a great canvas for experimentation – add spices, swap veggies, or mix in grains and legumes for extra protein!
Ingredients
| Ingredient | Quantity |
|---|---|
| Broccoli florets | 2 cups (about 150g) |
| Cauliflower florets | 2 cups (about 150g) |
| Carrots, sliced | 1 cup (about 130g) |
| Green beans, trimmed and cut | 1 cup (about 120g) |
| Yellow onion, diced | 1 medium |
| Garlic cloves, minced | 3 cloves |
| Olive oil | 2 tablespoons |
| All-purpose flour | 3 tablespoons |
| Plant-based milk (unsweetened almond or soy) | 2 cups |
| Nutritional yeast (for cheesy flavor) | 1/4 cup |
| Dijon mustard | 1 teaspoon |
| Salt | 1 teaspoon (adjust to taste) |
| Black pepper | 1/2 teaspoon |
| Panko breadcrumbs | 1/2 cup |
| Fresh parsley, chopped (optional) | 2 tablespoons |
Equipment
- Large mixing bowl
- Medium saucepan
- Whisk
- Cutting board and knife
- 9×13 inch casserole dish
- Measuring cups and spoons
- Spatula or wooden spoon
- Oven mitts
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease the casserole dish with olive oil or non-stick spray to prevent sticking.
- Prepare the vegetables: Wash and chop broccoli, cauliflower, carrots, and green beans into bite-sized pieces. Dice the onion and mince the garlic cloves.
- Steam or blanch the vegetables: Lightly steam the broccoli, cauliflower, carrots, and green beans for about 4-5 minutes until they are just tender but still crisp. Drain and set aside.
- Make the creamy sauce: Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook for another 1 minute.
- Whisk in the flour: Sprinkle the flour over the onions and garlic. Stir constantly for about 2 minutes to cook out the raw flour taste.
- Slowly add plant-based milk: Gradually pour in the milk while whisking to avoid lumps. Continue to cook and stir until the sauce thickens, about 5-7 minutes.
- Add flavorings: Stir in nutritional yeast, Dijon mustard, salt, and black pepper. Taste and adjust seasoning as needed.
- Combine vegetables and sauce: In a large mixing bowl, gently toss the steamed vegetables with the creamy sauce until well coated.
- Transfer to casserole dish: Pour the vegetable and sauce mixture into the prepared casserole dish, spreading it evenly.
- Add the topping: Sprinkle the panko breadcrumbs evenly over the top. For extra flavor and color, sprinkle chopped fresh parsley.
- Bake: Place the casserole in the oven and bake for 25-30 minutes, or until the topping is golden brown and crispy.
- Cool and serve: Remove from oven and let it cool for 5 minutes before serving. This helps the casserole set and makes it easier to portion.
Tips & Variations
“Don’t be afraid to get creative with your vegetables! Swap out broccoli and cauliflower for zucchini, mushrooms, or sweet potatoes depending on the season and your preferences.”
For a protein boost, consider adding cooked lentils or chickpeas to the veggie mixture before baking. You can also mix in some cooked quinoa or rice for a heartier casserole.
To make this dish gluten-free, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free breadcrumbs or crushed nuts for the topping.
If you prefer a cheesier taste, try adding your favorite vegan cheese shreds to the sauce or sprinkling some on top before baking.
For an extra layer of flavor, add herbs like thyme, rosemary, or smoked paprika to the sauce.
Nutrition Facts
| Nutrient | Per Serving (serves 6) |
|---|---|
| Calories | 180 kcal |
| Protein | 6 g |
| Fat | 7 g |
| Carbohydrates | 24 g |
| Fiber | 6 g |
| Sugar | 6 g |
| Sodium | 350 mg |
Serving Suggestions
This veg casserole pairs wonderfully with a fresh green salad or steamed brown rice for a complete meal. For a more festive approach, serve it alongside crusty vegan bread – you might enjoy trying our Vegan Bread Maker Recipe for Soft and Delicious Loaves.
Looking to add some spice to your dinner? A side of our Veg Maharashtrian Recipes: Easy & Delicious Meals can complement this casserole beautifully.
If you want a lighter meal option, the casserole also goes well with our quick and tasty Vegan Flour Tortilla Recipe Easy, Soft, and Homemade rolled with fresh veggies.
Conclusion
This easy veg casserole recipe is a fantastic way to enjoy a nutritious, comforting meal without spending hours in the kitchen. Its flexibility means you can tailor it to whatever vegetables you have on hand or your personal taste preferences, making it a go-to for busy weeknights or relaxed weekend dinners.
With a creamy, flavorful sauce and a crispy topping, it delivers a satisfying texture and taste that even meat-eaters will appreciate. Plus, baking everything in one dish means minimal cleanup and maximum enjoyment.
Don’t forget to explore other delightful plant-based recipes on the site to keep your menu exciting and wholesome!
📖 Recipe Card: Easy Veg Casserole
Description: A simple and delicious vegetable casserole perfect for a quick meal. Packed with fresh veggies and creamy sauce, it's both nutritious and comforting.
Prep Time: PT15M
Cook Time: PT40M
Total Time: PT55M
Servings: 6 servings
Ingredients
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup chopped bell peppers
- 1 cup chopped zucchini
- 1 cup frozen peas
- 1 cup shredded cheddar cheese
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup milk
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Steam broccoli, carrots, bell peppers, zucchini, and peas until tender.
- In a large bowl, mix cream of mushroom soup, milk, garlic powder, salt, and pepper.
- Add steamed vegetables and half of the cheese to the bowl and stir well.
- Transfer the mixture to a greased casserole dish.
- Top with remaining cheese and breadcrumbs.
- Drizzle olive oil over the breadcrumbs for crispiness.
- Bake uncovered for 35-40 minutes until golden and bubbly.
- Let cool for 5 minutes before serving.
Nutrition: Calories: 280 kcal | Protein: 12 g | Fat: 14 g | Carbs: 25 g
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