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
