Hearty Baked Vegetable Casserole

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📋 Description:

This hearty vegetable casserole is a colorful medley of fresh vegetables baked in a creamy, cheesy sauce. It’s a wholesome, meatless main or a perfect side dish for any meal. This dish brings together tender veggies, herbs, and just enough cheese to create a warm, satisfying bake the whole family will enjoy.

🍽️ Ingredients for Hearty Baked Vegetable Casserole

  • 2 cups broccoli florets

  • 1 cup cauliflower florets

  • 1 cup sliced carrots

  • 1 cup zucchini, sliced

  • 1 bell pepper (any color), chopped

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1 tbsp olive oil

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • Salt and pepper to taste

  • 1 cup shredded mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 1 cup heavy cream or milk (or dairy-free alternative)

  • 2 tbsp flour (or cornstarch for gluten-free)

  • ½ cup breadcrumbs (optional for topping)

👨‍🍳 Instructions:

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13” baking dish.

  2. Steam or boil the broccoli, cauliflower, and carrots for 4–5 minutes until just tender. Drain and set aside.

  3. In a skillet, heat olive oil over medium heat. Sauté onions, garlic, and bell pepper for 3–4 minutes. Add zucchini and cook for another 2 minutes.

  4. In a small saucepan, whisk together cream and flour, cooking over medium heat until it thickens slightly (about 3–4 minutes). Season with herbs, salt, and pepper.

  5. In a large bowl, combine all veggies with the cream sauce and mozzarella cheese. Mix well.

  6. Pour mixture into the prepared baking dish. Top with Parmesan and optional breadcrumbs.

  7. Bake for 25–30 minutes until golden and bubbly.

  8. Let cool for 5–10 minutes before serving.

📝 Notes:

  • You can swap or add vegetables like spinach, mushrooms, green beans, or corn.

  • For a vegan version, use plant-based cream, cheese, and skip breadcrumbs or use vegan ones.

  • Can be prepped ahead and refrigerated for up to 24 hours before baking.

💡 Tips:

  • Chop vegetables into similar-sized pieces to ensure even cooking.

  • Add a pinch of red pepper flakes if you like a bit of heat.

  • Use panko breadcrumbs for an extra-crispy top.

  • Double the recipe and freeze one portion for a quick meal later.

🍴 Servings:

6 servings as a main dish or 8-10 as a side.

🧾 Nutritional Info (Per Serving – Approximate):

  • Calories: 210

  • Protein: 9g

  • Fat: 14g

  • Carbohydrates: 15g

  • Fiber: 4g

  • Sugar: 6g

  • Calcium: 18% DV

  • Iron: 10% DV

(May vary based on ingredient brands and substitutions.)

🌱 Benefits:

  • Rich in fiber – Promotes healthy digestion.

  • Loaded with vitamins A, C, and K from colorful vegetables.

  • Good calcium source – thanks to cheese and dairy.

  • Meatless and filling – ideal for vegetarian diets.

  • Versatile and customizable to your taste and dietary needs.

❓ Q&A:

Q: Can I make this casserole ahead of time?
A: Yes! Assemble it and refrigerate for up to 24 hours before baking.

Q: Can I freeze it?
A: Yes, freeze before baking for up to 2 months. Thaw in fridge and bake as directed.

Q: What’s a good substitute for cream?
A: Use whole milk, evaporated milk, or a dairy-free option like oat or cashew cream.

Q: Can I add protein?
A: Yes! Add cooked lentils, chickpeas, or shredded chicken to make it heartier.

Q: How do I make it gluten-free?
A: Use cornstarch instead of flour and gluten-free breadcrumbs or skip the topping.

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