Description
This Veggie Casserole is the ultimate comfort dish—packed with colorful vegetables, creamy sauce, and a crispy golden topping. It’s easy to make, customizable with your favorite veggies, and perfect for weeknight dinners or holiday gatherings. #veggiecasserole #vegetariandinner #comfortfood #healthyrecipes #bakedveggies
Ingredients
Scale
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup sliced carrots
- 1 cup chopped zucchini
- 1 cup chopped bell pepper (any color)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup milk
- 1/4 tsp dried thyme
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tbsp melted butter (if using breadcrumbs)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- Steam or lightly boil broccoli, cauliflower, carrots, and zucchini for 5–6 minutes until just tender. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic, and sauté until softened, about 3 minutes.
- In a large bowl, combine cooked veggies, sautéed onion and garlic, bell pepper, shredded cheese, sour cream, milk, thyme, salt, and pepper. Mix well.
- Transfer the mixture into the prepared casserole dish and spread evenly.
- If using breadcrumbs, mix them with melted butter and sprinkle over the top.
- Bake for 25–30 minutes, or until the top is golden and bubbly.
- Let cool for 5 minutes before serving.
Notes
- You can swap in any vegetables you have on hand—mushrooms, spinach, green beans, or peas work great too.
- To make it vegan, use dairy-free cheese and yogurt alternatives.
- Add cooked quinoa or brown rice for a heartier dish.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 6 g
- Sodium: 310 mg
- Fat: 13 g
- Saturated Fat: 6 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 25 mg