Veggie Casserole is a warm, hearty dish full of vibrant vegetables, creamy sauce, and golden melted cheese. It’s the kind of comforting, oven-baked recipe I turn to when I want something wholesome, flavorful, and satisfying without the need for meat. Whether I’m serving it as a main course or a side, it always delivers cozy, homemade goodness.
Why You’ll Love This Recipe
I love this casserole because it’s packed with fresh veggies and layered with flavor, yet it’s incredibly easy to put together. It’s a great way to clean out the fridge or use up extra produce, and it’s endlessly adaptable depending on what I have on hand. Plus, it’s creamy, cheesy, and perfectly golden on top—everything I want in a baked dish.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Broccoli florets
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Cauliflower florets
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Carrots, sliced
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Zucchini or yellow squash, sliced
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Onion, chopped
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Garlic, minced
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Olive oil or butter
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Cream of mushroom soup or homemade white sauce
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Shredded cheddar cheese
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Eggs (for binding, optional)
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Italian seasoning
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Salt and pepper
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Bread crumbs or crushed crackers (for topping)
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Optional: fresh parsley for garnish
Directions
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I preheat the oven to 375°F (190°C) and lightly grease a baking dish.
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I steam or blanch the broccoli, cauliflower, and carrots for a few minutes just until slightly tender, then drain and set aside.
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In a skillet, I sauté onion and garlic in olive oil until soft and fragrant.
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In a large bowl, I combine all the vegetables with the sautéed onion, soup or sauce, shredded cheese, and seasonings. I stir in a beaten egg if I want extra firmness.
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I spread the mixture into the baking dish and top it with more cheese and a layer of bread crumbs or crushed crackers.
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I bake uncovered for 30 to 35 minutes, until bubbly and golden brown on top.
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I let it rest a few minutes before serving and garnish with chopped parsley if I like.
Servings and timing
This recipe serves 6 to 8 people and takes about 45 minutes total—around 15 minutes to prep and 30 minutes to bake.
Variations
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I mix in cooked rice or quinoa to make it more filling.
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For a dairy-free version, I use a plant-based cream sauce and vegan cheese.
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I add spinach or kale for more greens and nutrition.
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I sometimes use sweet potato or butternut squash for a heartier twist.
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A little cayenne or red pepper flakes gives the casserole a gentle kick.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I warm it in the oven at 350°F until heated through or microwave individual portions for 1–2 minutes. If the top dries out, I cover it with foil or add a splash of milk or broth before reheating.
FAQs
Can I use frozen vegetables?
Yes, I use frozen mixed vegetables or individual frozen options. I thaw and drain them well before adding to prevent excess moisture.
What can I substitute for cream of mushroom soup?
I make a quick white sauce with butter, flour, and milk if I want something homemade or need a lower-sodium option.
Can I make this casserole ahead of time?
Absolutely. I assemble it a day in advance and store it in the fridge. When ready, I bake it as directed, adding a few extra minutes if it’s coming straight from the cold.
How do I keep the casserole from getting watery?
I make sure any vegetables I use are drained well and avoid over-steaming them. If needed, I sprinkle a little flour into the mix to absorb extra moisture.
Can I freeze veggie casserole?
Yes, I freeze it before baking or after. I wrap it tightly and store it for up to 2 months. When ready, I thaw overnight in the fridge and bake as usual.
Conclusion
Veggie Casserole is one of those versatile, feel-good meals that’s easy to make and full of nourishing ingredients. Whether I’m serving it as a comforting side or a satisfying main, it’s always a crowd-pleaser. I love how it turns everyday vegetables into something rich, creamy, and irresistible straight from the oven.
Print
Veggie Casserole
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 servings
- Category: Main Dish or Side
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Veggie Casserole is a comforting oven-baked dish featuring a medley of fresh vegetables in a creamy, cheesy sauce, topped with a golden breadcrumb crust. It’s an easy, wholesome recipe that’s perfect as a vegetarian main or hearty side.
Ingredients
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup carrots, sliced
- 1 zucchini or yellow squash, sliced
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil or butter
- 1 can (10.5 oz) cream of mushroom soup or 1 cup homemade white sauce
- 2 cups shredded cheddar cheese
- 1 egg, beaten (optional, for binding)
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- 1/2 cup bread crumbs or crushed crackers
- Optional: chopped fresh parsley for garnish
Instructions
- Preheat oven to 375°F (190°C) and grease a baking dish.
- Steam or blanch broccoli, cauliflower, and carrots until just tender. Drain and set aside.
- Sauté onion and garlic in olive oil until soft and fragrant.
- In a large bowl, combine vegetables, sautéed onion, cream soup or white sauce, 1.5 cups cheese, Italian seasoning, salt, pepper, and egg if using.
- Transfer mixture to baking dish. Top with remaining cheese and breadcrumbs or crushed crackers.
- Bake uncovered for 30–35 minutes until bubbly and golden.
- Let rest for a few minutes before serving. Garnish with parsley if desired.
Notes
- Add cooked rice or quinoa for extra substance.
- Use plant-based cream and cheese for a dairy-free option.
- Incorporate spinach or kale for more greens.
- Try sweet potato or squash for a heartier version.
- Add red pepper flakes for a spicy kick.
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 4g
- Sodium: 530mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 45mg
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