This Vegetable Casserole is a hearty, comforting dish loaded with layers of colorful, tender vegetables baked in a creamy, cheesy sauce. It’s wholesome, satisfying, and a perfect way to get in a full serving of veggies while still enjoying a rich, baked meal.
Why You’ll Love This Recipe
I love how customizable and fuss-free this casserole is. It’s a fantastic way to use up whatever vegetables I have on hand, and it makes a great main dish or side for any occasion. The golden, bubbling cheese on top adds that cozy, comforting finish I always crave. It’s also ideal for meal prep—one bake gives me a few meals worth of deliciousness.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
onion, chopped
garlic, minced
zucchini, sliced
carrots, thinly sliced
broccoli florets
cauliflower florets
bell pepper, chopped
potatoes, thinly sliced
cream or milk
shredded cheddar cheese
grated parmesan cheese
dried herbs (like thyme, oregano, or Italian seasoning)
salt and pepper to taste
breadcrumbs (optional for topping)
directions
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I start by preheating the oven to 375°F (190°C).
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I heat olive oil in a skillet and sauté the onions and garlic until fragrant.
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I add in the harder vegetables first—like carrots, potatoes, and cauliflower—and cook them for a few minutes just to soften slightly.
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I then stir in the rest of the vegetables and season everything with salt, pepper, and herbs.
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In a separate bowl, I mix the cream or milk with half of the cheddar cheese.
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I transfer the cooked vegetables to a greased baking dish and pour the creamy cheese mixture over the top, making sure it spreads evenly.
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I top the casserole with the remaining cheddar and some parmesan. If I want a bit of crunch, I sprinkle breadcrumbs on top as well.
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I bake it uncovered for about 30–40 minutes, or until the top is golden and the veggies are tender when pierced with a fork.
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I let it sit for 5–10 minutes before serving to allow it to set a little.
Servings and timing
This casserole serves 6 to 8 people. Prep time is about 20 minutes, and bake time is around 35–40 minutes.
Variations
Sometimes I mix in cooked quinoa or rice for a more filling version. When I want a vegan option, I swap out the dairy for plant-based milk and vegan cheese. I’ve also added a layer of sliced tomatoes on top before baking for extra freshness. For a spicier version, I add a pinch of chili flakes or some jalapeños.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) until heated through. It also reheats well in the microwave. If I want to freeze it, I let the casserole cool completely, then wrap it tightly and freeze it for up to 2 months.
FAQs
Can I make this casserole ahead of time?
Yes, I often assemble it in the morning and bake it later in the day. It can even be prepped a day in advance and stored in the fridge until ready to bake.
What are the best vegetables to use?
I like to use a mix of textures and colors—zucchini, carrots, bell peppers, broccoli, and potatoes work great. Almost any vegetable I have in the fridge can be added.
Can I use frozen vegetables?
Yes, I’ve made this with frozen vegetables too. I just thaw and drain them well before adding them to avoid excess moisture.
How do I keep the casserole from getting watery?
I try to sauté the vegetables first to release some moisture. Also, adding a thick sauce and using a moderate bake time helps the casserole stay firm.
Can I make this dairy-free?
Definitely. I’ve replaced the milk with almond or oat milk and used dairy-free cheese with good results.
Conclusion
This Vegetable Casserole is one of my favorite go-to recipes when I want something warm, filling, and packed with goodness. It’s endlessly adaptable, family-friendly, and always hits the spot. Whether I serve it as a meatless main or a hearty side, it’s a comforting dish I keep coming back to again and again.
Print
Best Vegetable Casserole
- Prep Time: 20 minutes
- Cook Time: 35–40 minutes
- Total Time: 1 hour
- Yield: 6–8 servings
- Category: Main Course, Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Vegetable Casserole is a cozy, wholesome baked dish packed with colorful veggies and smothered in a creamy, cheesy sauce. Perfect as a comforting meatless main or hearty side, it’s easy to customize, meal-prep friendly, and sure to please the whole family. Keywords: vegetable casserole, cheesy veggie bake, easy casserole recipe, vegetarian comfort food, meatless dinner.
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 zucchini, sliced
- 2 carrots, thinly sliced
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 bell pepper, chopped
- 2 potatoes, thinly sliced
- 1 cup cream or milk
- 1 ½ cups shredded cheddar cheese, divided
- ¼ cup grated parmesan cheese
- 1 tsp dried herbs (thyme, oregano, or Italian seasoning)
- Salt and pepper to taste
- ½ cup breadcrumbs (optional topping)
Instructions
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Preheat oven to 375°F (190°C).
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Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft and fragrant.
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Add potatoes, carrots, and cauliflower. Cook for 5 minutes to soften slightly.
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Stir in zucchini, bell pepper, and broccoli. Season with salt, pepper, and dried herbs.
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In a bowl, whisk cream or milk with half of the shredded cheddar cheese.
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Transfer cooked vegetables to a greased baking dish. Pour the cheese-cream mixture evenly over the top.
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Sprinkle remaining cheddar cheese, parmesan, and breadcrumbs (if using) over the top.
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Bake uncovered for 35–40 minutes, until veggies are tender and top is golden brown.
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Let casserole rest 5–10 minutes before serving.
Notes
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Add cooked quinoa or rice to the veggie mix for a more filling casserole.
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To make it vegan, use plant-based milk and cheese alternatives.
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Top with fresh tomato slices for brightness, or chili flakes for a spicy kick.
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Use thawed, well-drained frozen vegetables to save time.
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Pre-sautéing veggies helps prevent excess moisture in the final bake.
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