Looking for a comforting, nutritious, and easy-to-make meal that satisfies your vegetarian cravings? A vegetarian casserole is the perfect answer!
Packed with fresh vegetables, hearty beans, and creamy cheeses or plant-based alternatives, casseroles offer a delicious way to enjoy a balanced meal without the fuss. Whether you’re cooking for a family dinner or prepping meals ahead of a busy week, casseroles are versatile, customizable, and incredibly satisfying.
This post will walk you through a simple, tasty vegetarian casserole recipe that’s ideal for beginners and experienced cooks alike. Plus, you’ll find helpful tips, ingredient substitutions, and serving suggestions to make this dish your new go-to comfort food.
And if you love exploring more plant-based dishes, be sure to check out our Vegan Casserole Recipes: Easy for quick weeknight dinner for more inspiration!
Why You’ll Love This Recipe
This vegetarian casserole is a one-dish wonder that combines wholesome ingredients into a flavorful, filling meal. It’s perfect for anyone who wants to enjoy a hearty dinner without spending hours in the kitchen.
The recipe is flexible, allowing you to swap in your favorite vegetables or plant-based proteins.
Additionally, this casserole is budget-friendly, easy to prepare, and reheats beautifully, making it a fantastic meal prep option. It’s also an excellent way to sneak extra veggies into your diet, ensuring that every bite is as nutritious as it is delicious.
Ready to dive in? Gather your ingredients and let’s get started on this delightful vegetarian casserole journey!
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Olive oil | 2 tablespoons | For sautéing vegetables |
| Onion | 1 medium, chopped | Yellow or white |
| Garlic cloves | 3 cloves, minced | Fresh for best flavor |
| Bell peppers | 2 cups, diced | Any color combination |
| Zucchini | 1 medium, sliced | Optional but adds moisture |
| Carrots | 2 medium, shredded | For sweetness and texture |
| Cooked brown rice | 2 cups | Can substitute quinoa |
| Black beans | 1 can (15 oz), drained and rinsed | For protein |
| Corn kernels | 1 cup (fresh, frozen, or canned) | Adds sweetness |
| Diced tomatoes | 1 can (14.5 oz), drained | Use fire-roasted for extra flavor |
| Shredded cheese | 1 cup | Cheddar, mozzarella, or vegan alternative |
| Sour cream or Greek yogurt | ½ cup | Optional, for creaminess |
| Chili powder | 1 teaspoon | For a mild kick |
| Cumin | 1 teaspoon | Earthy warmth |
| Salt and pepper | To taste | Season well |
| Fresh cilantro | ½ cup, chopped | For garnish |
Equipment
- Large skillet or frying pan
- Mixing bowl
- 9×13 inch casserole dish
- Measuring cups and spoons
- Knife and cutting board
- Wooden spoon or spatula
- Oven mitts
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease your casserole dish with a little olive oil or non-stick spray to prevent sticking.
- Sauté the aromatics: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and cook for about 4 minutes until softened. Stir in the garlic and cook for another 1 minute until fragrant.
- Add the vegetables: Toss in the diced bell peppers, zucchini, and shredded carrots. Cook for 5-7 minutes until the vegetables are tender but still vibrant.
- Mix in the spices: Sprinkle the chili powder, cumin, salt, and pepper over the vegetables. Stir well to coat everything evenly and cook for 1 more minute.
- Combine the casserole base: In a large mixing bowl, combine the cooked vegetables, cooked brown rice, black beans, corn, and diced tomatoes. If using, fold in the sour cream or Greek yogurt to add creaminess.
- Assemble the casserole: Pour the mixture into the prepared casserole dish and spread it out evenly. Sprinkle the shredded cheese evenly over the top.
- Bake: Place the casserole in the preheated oven and bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.
- Garnish and serve: Remove the casserole from the oven and let it cool for a few minutes. Sprinkle the chopped fresh cilantro on top before serving for a fresh burst of flavor.
Tips & Variations
“Feel free to customize this casserole with your favorite seasonal vegetables or whatever you have in your fridge!”
- Make it vegan: Swap the cheese for a plant-based alternative and replace sour cream with vegan yogurt or cashew cream.
- Extra protein: Add cooked lentils, chickpeas, or crumbled tofu for a protein boost.
- Spice it up: Add a diced jalapeño or a pinch of cayenne pepper if you like heat.
- Grain swap: Use quinoa, couscous, or even cooked pasta in place of rice.
- Make ahead: Prepare the casserole a day in advance and refrigerate. Bake it fresh before serving.
- Leftovers: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave.
Nutrition Facts
| Nutrient | Per Serving (1/6 casserole) |
|---|---|
| Calories | 320 kcal |
| Protein | 14 g |
| Carbohydrates | 45 g |
| Fiber | 8 g |
| Fat | 8 g |
| Saturated Fat | 3 g |
| Sodium | 450 mg |
| Vitamin A | 60% DV |
| Vitamin C | 70% DV |
Serving Suggestions
This vegetarian casserole pairs beautifully with a crisp green salad dressed in lemon vinaigrette or a side of steamed garlic broccoli for added greens. For a heartier meal, serve with warm crusty bread or try our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to make delicious wraps.
For a festive twist, serve with a side of smoky-chipotle salsa or guacamole to enhance the flavors. And if you love meal ideas that complement casseroles, check out our Veggie Quesadilla Recipe Indian Style Easy & Delicious or the Vegan Slow Cooker Recipe for Easy, Delicious Meals for more inspiration.
Conclusion
Vegetarian casseroles are a wonderful way to enjoy wholesome, flavorful meals with minimal effort. This easy recipe is perfect for busy weeknights, meal prepping, or feeding a crowd.
With fresh vegetables, hearty beans, and comforting rice, it provides a balanced dish that is both nutritious and satisfying.
Don’t hesitate to get creative with your ingredients and spices, making it truly your own. And if you’re inspired by this recipe, explore more plant-based delights on our site, such as the vibrant flavors found in Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Happy cooking and enjoy every delicious bite!
📖 Recipe Card: Easy Vegetarian Casserole
Description: A simple and hearty vegetarian casserole packed with vegetables and cheese. Perfect for a quick weeknight dinner.
Prep Time: PT15M
Cook Time: PT35M
Total Time: PT50M
Servings: 6 servings
Ingredients
- 2 cups chopped broccoli
- 1 cup sliced mushrooms
- 1 cup diced bell peppers
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup chopped onions
- 2 cloves garlic, minced
- 1 teaspoon olive oil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan, sauté onions and garlic until translucent.
- Add broccoli, mushrooms, and bell peppers; cook for 5 minutes.
- In a large bowl, combine cooked vegetables, quinoa, black beans, sour cream, milk, oregano, salt, and pepper.
- Transfer mixture to a greased casserole dish and top with shredded cheddar cheese.
- Bake for 30-35 minutes until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Nutrition: Calories: 320 kcal | Protein: 18 g | Fat: 12 g | Carbs: 35 g
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