Veggie Casserole Recipe
Get ready to fall in love with your new favorite comfort food: Veggie Casserole. This dish is a celebration of colorful, nutrient-packed vegetables all nestled in a creamy, cheesy sauce and baked until bubbly and golden. Whether you’re craving a cozy weeknight dinner or a reliable crowd-pleaser for gatherings, this Veggie Casserole brings together the best of both worlds—healthful goodness and irresistible flavor. Every forkful is loaded with tender veggies, savory cheddar, and just the right amount of crunch. Trust me, you’ll want to make this again and again!
Ingredients You’ll Need
This Veggie Casserole comes together with a handful of simple, wholesome ingredients. Each ingredient plays a key part, whether it’s adding a pop of color, a hit of flavor, or that creamy, cheesy texture everyone loves.
- Broccoli florets: Brings vibrant color and a tender bite that stands up well to baking.
- Cauliflower florets: Adds mild flavor and soaks up all the creamy sauce for extra yumminess.
- Sliced carrots: Lend natural sweetness and a satisfying crunch.
- Zucchini (sliced): Offers a delicate texture and keeps the casserole moist.
- Red bell pepper (chopped): Pops of sweetness and color make every bite exciting.
- Small onion (diced): Gives a savory depth and a subtle aromatic base.
- Garlic (minced): Two cloves are all it takes to boost flavor throughout the dish.
- Olive oil: Helps sauté the veggies and unlocks their natural flavors.
- Dried thyme: Adds a gentle, earthy note that pairs perfectly with veggies.
- Salt: Brightens all the flavors and ties them together.
- Black pepper: Brings just a hint of warmth without overpowering the veggies.
- Cream of mushroom soup: Acts as the creamy base, making everything luscious and rich.
- Sour cream or Greek yogurt: Adds tang and creaminess—either option works beautifully.
- Shredded cheddar cheese (plus extra for topping): Melts into gooey, cheesy goodness.
- Breadcrumbs (optional topping): For those who love a bit of crunch, this is a must!
- Melted butter (for breadcrumbs, optional): Helps the breadcrumbs brown perfectly in the oven.
How to Make Veggie Casserole
Step 1: Prep the Oven and Baking Dish
First things first, preheat your oven to 375°F (190°C) and give your 9×13-inch baking dish a light greasing. This little step ensures your Veggie Casserole won’t stick and makes for easy serving later on.
Step 2: Sauté the Aromatics and Veggies
In a large skillet, heat the olive oil over medium heat. Toss in the diced onion and minced garlic, and sauté for 2 to 3 minutes until the kitchen smells amazing and the onion is soft. Then add your broccoli, cauliflower, carrots, zucchini, and red bell pepper. Give everything a good stir and cook for 5 to 6 minutes—just until the veggies are slightly tender but still have a bit of crunch. Sprinkle in the dried thyme, salt, and black pepper to season the mix.
Step 3: Make the Creamy, Cheesy Sauce
Grab a large mixing bowl and combine the cream of mushroom soup, your choice of sour cream or Greek yogurt, and shredded cheddar cheese. Stir until everything is nice and smooth. Add the sautéed veggies to the bowl and gently toss until all the vegetables are coated in that irresistible sauce.
Step 4: Assemble the Casserole
Pour your veggie and cheese mixture into the prepared baking dish. Spread it out evenly with a spatula so every bite gets a little of everything. If you love a crunchy topping, mix the breadcrumbs with melted butter and sprinkle them over the casserole. Add an extra handful of cheddar on top for good measure!
Step 5: Bake to Perfection
Slide your casserole into the oven and bake for 25 to 30 minutes. You’ll know it’s ready when it’s hot and bubbly, and the top is golden brown. Let it rest for about 5 minutes before serving, so everything sets up just right.
How to Serve Veggie Casserole
Garnishes
A sprinkle of fresh chopped parsley or chives right before serving adds a pop of color and a hint of freshness. If you want to get fancy, a light dusting of smoked paprika or a few red pepper flakes can give your Veggie Casserole a little extra flair.
Side Dishes
This Veggie Casserole is hearty enough to stand alone, but it pairs beautifully with a crisp green salad, roasted potatoes, or a hunk of warm, crusty bread. For a protein boost, serve it alongside simple grilled chicken or baked tofu.
Creative Ways to Present
Try baking individual portions in ramekins for a dinner party, or scoop the casserole onto slices of toasted baguette for a fun appetizer. You can even stuff leftovers into a wrap or use them as a filling for omelets the next day. The possibilities are endless!
Make Ahead and Storage
Storing Leftovers
Leftover Veggie Casserole keeps well in an airtight container in the refrigerator for up to 4 days. The flavors meld and deepen, making it just as delicious (if not more so) the next day.
Freezing
You can absolutely freeze Veggie Casserole! Just let it cool completely, then wrap it tightly or store in a freezer-safe container. It’ll last for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, simply cover the casserole with foil and warm in a 350°F oven until hot throughout. For individual servings, a quick zap in the microwave works too. If the topping has lost its crunch, a few minutes under the broiler will revive it.
FAQs
Can I use frozen vegetables for this Veggie Casserole?
Absolutely! Frozen veggies are a great shortcut. Just thaw them and pat dry to avoid extra moisture in the casserole.
What can I substitute for cream of mushroom soup?
If you prefer, you can use cream of celery soup or even make a homemade white sauce. The flavor will change slightly, but it’ll still be delicious.
Is it possible to make Veggie Casserole vegan?
Yes! Swap the cheese for your favorite plant-based alternative, use a vegan cream soup, and replace the sour cream with a dairy-free yogurt. You’ll have a creamy, satisfying vegan casserole.
Can I add protein to this recipe?
Definitely. Stir in cooked quinoa, lentils, or even shredded rotisserie chicken if you’re not strictly vegetarian. These additions make the casserole even more filling.
How do I prevent the casserole from getting watery?
Make sure to sauté the veggies until just tender and drain off any excess liquid. If using frozen vegetables, pat them dry after thawing to keep your Veggie Casserole perfectly creamy.
Final Thoughts
If you’re looking for a dish that’s comforting, colorful, and endlessly adaptable, this Veggie Casserole is sure to become a staple in your kitchen. Every bite is packed with flavor and goodness, making it a favorite with family and friends alike. Give it a try—you might just find yourself making it on repeat!
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Veggie Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A comforting and nutritious veggie casserole featuring a medley of fresh vegetables baked in a creamy, cheesy sauce with a lightly crispy topping. Perfect as a main course or side dish, this vegetarian casserole balances flavors and textures for a wholesome meal.
Ingredients
Vegetables
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 zucchini, sliced
- 1 red bell pepper, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
Other Ingredients
- 1 tablespoon olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup sour cream or Greek yogurt
- 1 cup shredded cheddar cheese (plus extra for topping)
Optional Topping
- 1/2 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Prepare and Sauté Vegetables: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Heat olive oil in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing for 2 to 3 minutes until fragrant and translucent. Next, add broccoli florets, cauliflower florets, sliced carrots, zucchini slices, and chopped red bell pepper. Cook the vegetables for 5 to 6 minutes until they are slightly tender but still maintain some crispness. Season the mixture with dried thyme, salt, and black pepper, stirring well to combine all the flavors.
- Mix the Casserole Ingredients: In a large mixing bowl, combine the cream of mushroom soup, sour cream or Greek yogurt, and shredded cheddar cheese. Stir this creamy mixture until smooth and evenly blended. Then, fold in the sautéed vegetable mixture, ensuring that all vegetables are well coated with the sauce.
- Assemble the Casserole: Transfer the coated vegetable mixture into the prepared baking dish, spreading it out evenly to create a uniform layer. If you are using the optional breadcrumb topping, gently mix the breadcrumbs with the melted butter in a small bowl. Sprinkle the buttered breadcrumbs evenly over the top of the casserole. Add extra shredded cheddar cheese on top if you desire a cheesier crust.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 25 to 30 minutes. The casserole should be hot throughout, bubbly on the edges, and have a golden-brown topping. Once baked, carefully remove it from the oven.
- Rest and Serve: Allow the casserole to sit for about 5 minutes before serving. This rest time helps the dish set and makes it easier to portion out. Serve warm as a hearty vegetarian main dish or a flavorful side.
Notes
- You can use any combination of fresh or frozen vegetables depending on what’s available or your preference.
- For a lighter casserole, substitute reduced-fat cheese and use Greek yogurt instead of sour cream.
- To make this dish more filling, add cooked quinoa or brown rice to the vegetable and cheese mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 230
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg
