Why You’ll Love This Recipe
- Packed with nutritious, colorful vegetables
- Creamy sauce balanced with cheesy goodness
- Crispy breadcrumb topping adds delightful texture
- Easily adaptable to different vegetables or dietary needs
- Simple one-dish meal perfect for families or gatherings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 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 tablespoon olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup milk
- 1/4 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons melted butter (if using breadcrumbs)
Directions
- Preheat Oven: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
- Cook Vegetables: Steam or lightly boil broccoli, cauliflower, carrots, and zucchini for 5–6 minutes until just tender. Drain and set aside.
- Sauté Aromatics: In a large skillet, heat olive oil over medium heat. Add onion and garlic; sauté until softened, about 3 minutes.
- Combine Ingredients: In a large bowl, mix cooked veggies, sautéed onion and garlic, bell pepper, shredded cheese, sour cream, milk, thyme, salt, and pepper.
- Assemble Casserole: Transfer mixture to prepared casserole dish and spread evenly.
- Add Topping: If using, mix breadcrumbs with melted butter and sprinkle over casserole.
- Bake: Bake for 25–30 minutes until top is golden and bubbly.
- Cool and Serve: Let cool for 5 minutes before serving.
Servings and Timing
- Servings: 6
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Variations
- Substitute or add vegetables like mushrooms, spinach, green beans, or peas.
- Make vegan by using dairy-free cheese and yogurt alternatives.
- Add cooked quinoa or brown rice to make it more filling.
- Use gluten-free breadcrumbs if needed.
Storage/Reheating
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven or microwave until warmed through.
FAQs
Can I use frozen vegetables?
Yes, just thaw and drain excess water before adding.
Can this casserole be made ahead?
Yes, prepare and refrigerate before baking.
How can I make it vegan?
Use plant-based cheese and yogurt substitutes.
Can I add protein?
Yes, cooked beans or tofu are good options.
Is this recipe kid-friendly?
Yes, most kids enjoy creamy cheesy veggies in casserole form.
Can I omit the breadcrumb topping?
Yes, it’s optional but adds a nice crunchy texture.
What cheese works best?
Cheddar is classic, but mozzarella or a blend can work.
Can I freeze leftovers?
Freezing is possible but texture may change slightly.
How spicy is this dish?
Mild, but you can add spices or hot sauce if desired.
Can I add herbs?
Fresh parsley, basil, or rosemary complement the flavors well.
Conclusion
Veggie Casserole is a nutritious and comforting dish that’s easy to prepare and perfect for any occasion. Loaded with fresh vegetables, creamy cheese sauce, and an optional crunchy topping, it’s a crowd-pleaser that brings warmth and flavor to your table.
Veggie Casserole: A Colorful and Comforting Dish
Veggie Casserole is a vibrant, creamy, and crispy baked dish loaded with fresh vegetables and a cheesy sauce. Perfect for weeknight dinners, potlucks, or holiday meals, it’s wholesome, delicious, and comforting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish, Side Dish
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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 tablespoon olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup milk
- 1/4 teaspoon dried thyme
- Salt and pepper, to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 2 tablespoons 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; sauté until softened, about 3 minutes.
- In a large bowl, mix cooked veggies, sautéed onion and garlic, bell pepper, shredded cheese, sour cream, milk, thyme, salt, and pepper.
- Transfer mixture to prepared casserole dish and spread evenly.
- If using, mix breadcrumbs with melted butter and sprinkle over casserole.
- Bake for 25–30 minutes until top is golden and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Substitute or add vegetables like mushrooms, spinach, green beans, or peas.
- Make vegan by using dairy-free cheese and yogurt alternatives.
- Add cooked quinoa or brown rice to make it more filling.
- Use gluten-free breadcrumbs if needed.
Nutrition
- Serving Size: 1/6 casserole
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
