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.
