When it comes to comfort food, few things can top a warm, gooey, cheesy casserole filled with roasted vegetables. There’s just something special about gathering around the table with family and friends to enjoy a hearty, satisfying meal that warms both body and soul.
In this article, we’re sharing 20 of our favorite vegetable casserole recipes that are perfect for any time of year. From classic green bean casserole to more adventurous options like ratatouille-style casseroles and Thai coconut curry casseroles, there’s something here for everyone. So grab a pen and paper (or your phone or tablet), and get ready to cozy up with some delicious, comforting meals.
Cheesy Broccoli and Cauliflower Casserole
This comforting casserole is a perfect blend of flavors, textures, and nutrients. It’s an ideal side dish or main course for any occasion.
Ingredients:
– 1 head of broccoli, cut into florets
– 1 head of cauliflower, cut into florets
– 2 cups of shredded cheddar cheese
– 1 cup of milk
– 1/4 cup of butter
– 1 teaspoon of paprika
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, sauté broccoli and cauliflower in butter until tender.
3. In a separate saucepan, combine milk, cheese, and paprika. Heat over medium heat, stirring until smooth.
4. Combine cooked vegetables with the cheesy sauce and season with salt and pepper to taste.
5. Pour the mixture into a 9×13 inch baking dish and top with additional shredded cheese.
6. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Spinach and Artichoke Casserole
A comforting, cheesy casserole perfect for a weeknight dinner or a special occasion. This recipe combines the flavors of spinach, artichokes, and Parmesan cheese in a creamy sauce.
Ingredients:
– 1 (14 oz) can artichoke hearts, drained and chopped
– 1 package frozen chopped spinach, thawed and drained
– 1 cup cream cheese, softened
– 1/2 cup mayonnaise
– 1/2 cup grated Parmesan cheese
– 1/4 cup chopped fresh parsley
– Salt and pepper to taste
– 6-8 lasagna noodles
Instructions:
1. Preheat oven to 375°F.
2. In a large mixing bowl, combine artichoke hearts, spinach, cream cheese, mayonnaise, Parmesan cheese, and parsley. Mix well.
3. Cook lasagna noodles according to package instructions.
4. Grease a 9×13-inch baking dish with cooking spray.
5. Arrange half the lasagna noodles in the prepared dish.
6. Top with the spinach-artichoke mixture, then repeat layers.
7. Cover with aluminum foil and bake for 30 minutes.
8. Remove foil and continue baking for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 40-45 minutes
Loaded Veggie Potato Casserole
This casserole is a delicious twist on traditional potato dishes, packed with roasted vegetables and creamy cheese. Perfect for family gatherings or potlucks, it’s sure to please even the pickiest eaters.
Ingredients:
– 3-4 large potatoes, thinly sliced
– 1 large onion, thinly sliced
– 2 cloves of garlic, minced
– 1 red bell pepper, diced
– 1 zucchini, sliced
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine sliced potatoes, onion, garlic, red bell pepper, and zucchini.
3. In a separate bowl, mix together shredded cheese and sour cream.
4. Grease a 9×13-inch baking dish with olive oil.
5. Arrange the potato mixture in an even layer, followed by the cheese mixture.
6. Bake for 45-50 minutes or until the potatoes are tender and the top is golden brown.
7. Sprinkle chopped parsley on top (if using) and serve hot.
Cooking Time: 45-50 minutes
Mediterranean Eggplant and Zucchini Casserole
A flavorful and healthy casserole that combines the richness of eggplant with the sweetness of zucchini, all wrapped up in a Mediterranean-inspired package.
Ingredients:
– 2 medium eggplants, sliced into 1/4-inch thick rounds
– 2 medium zucchinis, sliced into 1/4-inch thick rounds
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup crumbled feta cheese
– 1/2 cup chopped fresh parsley
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 tablespoon lemon juice
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, toss together eggplant, zucchini, onion, garlic, feta cheese, parsley, salt, and pepper.
3. In a separate bowl, whisk together olive oil and lemon juice.
4. Add the wet ingredients to the dry ingredients and mix until everything is well coated.
5. Transfer the mixture to a 9×13-inch baking dish and bake for 45-50 minutes, or until the vegetables are tender and lightly browned.
Cooking Time: 45-50 minutes
Green Bean Casserole with Crispy Onions
Classic Green Bean Casserole with Crispy Onions Recipe
This beloved Thanksgiving side dish gets a crispy twist with the addition of caramelized onions and crunchy fried onions on top. Perfect for holiday gatherings or cozy weeknight meals.
Ingredients:
– 1 pound fresh green beans, trimmed
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup cream of mushroom soup
– 1/2 cup milk
– 1/2 cup French-fried onions
– 1 teaspoon black pepper
– Salt to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. Cook green beans in boiling water until tender, about 5 minutes. Drain and set aside.
3. In a large skillet, sauté chopped onion and minced garlic until caramelized, about 10-12 minutes.
4. In a separate mixing bowl, combine cream of mushroom soup, milk, black pepper, and salt. Stir until smooth.
5. Combine cooked green beans and caramelized onion mixture in a 9×13-inch baking dish.
6. Pour soup mixture over the top and sprinkle with French-fried onions.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Sweet Potato and Black Bean Casserole
A delicious and nutritious vegetarian casserole that combines the natural sweetness of sweet potatoes with the earthy flavor of black beans. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 2 large sweet potatoes, peeled and diced
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté the onion and garlic until softened.
3. Add the sweet potatoes, black beans, cumin, paprika, salt, and pepper. Cook for 5-7 minutes or until the sweet potatoes are tender.
4. Transfer the mixture to a 9×13 inch baking dish.
5. Top with shredded cheese and chopped cilantro (if using).
6. Bake for 25-30 minutes or until the casserole is hot and the cheese is melted.
Cooking Time: 25-30 minutes
Ratatouille-Style Vegetable Casserole
Elevate your vegetable game with this flavorful casserole, inspired by the classic French dish Ratatouille. This hearty, one-dish wonder is perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 1 large eggplant, sliced into 1/4-inch thick rounds
– 2 large zucchinis, sliced into 1/4-inch thick rounds
– 1 large red bell pepper, sliced into 1-inch pieces
– 1 medium onion, chopped
– 3 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup shredded mozzarella cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the olive oil over medium-high heat. Add eggplant, zucchini, bell pepper, onion, and garlic. Cook until vegetables are tender, about 10 minutes.
3. In a separate bowl, combine diced tomatoes and cooked vegetable mixture.
4. Transfer the mixture to a 9×13-inch baking dish. Top with mozzarella cheese.
5. Bake for 25-30 minutes or until the cheese is melted and bubbly.
6. Garnish with chopped parsley, if desired.
Cooking Time: 30-40 minutes
Creamy Corn and Bell Pepper Casserole
A comforting and flavorful casserole perfect for a weeknight dinner or a special occasion. This recipe combines the sweetness of corn, bell peppers, and onions with a creamy sauce and a crunchy topping.
Ingredients:
– 1 cup frozen corn kernels
– 2 large bell peppers (any color), diced
– 1 medium onion, diced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
– 1 1/2 cups breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the bell peppers, onion, and corn in olive oil until tender.
3. In a separate bowl, mix together heavy cream, paprika, salt, and pepper.
4. Combine the cooked vegetables with the cream mixture and stir well.
5. Pour the mixture into a 9×13-inch baking dish.
6. Top with grated cheese and breadcrumbs.
7. Bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Mexican-Style Street Corn Casserole
Get ready to fiesta with this creamy, cheesy, and flavorful casserole that combines the best of Mexican street corn with the comfort of a warm baked dish.
Ingredients:
– 1 cup frozen corn kernels
– 1 cup cream-style corn
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 teaspoon lime juice
– 1/2 teaspoon ground cumin
– 1/4 teaspoon paprika
– Salt and pepper to taste
– 6-8 corn tortillas, cut into quarters
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high heat.
3. Add the corn kernels, cream-style corn, cumin, paprika, salt, and pepper. Cook for 5 minutes, stirring occasionally.
4. In a greased 9×13-inch baking dish, arrange half of the tortilla quarters in the bottom.
5. Pour the cooked corn mixture over the tortillas, followed by the shredded cheese.
6. Top with the remaining tortilla quarters.
7. Bake for 25-30 minutes or until the cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Roasted Root Vegetable Casserole
Roasted Root Vegetable Casserole Recipe
Warm up with a hearty and flavorful casserole that showcases the natural sweetness of roasted root vegetables! This recipe is perfect for a cozy evening or as a side dish for your next family gathering.
Ingredients:
– 2-3 large carrots, peeled and chopped
– 2-3 large parsnips, peeled and chopped
– 1 large sweet potato, peeled and chopped
– 1 large red onion, chopped
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 cup vegetable broth
– 1/2 cup shredded cheddar cheese (optional)
– Fresh parsley or thyme for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss chopped vegetables with olive oil, salt, and pepper on a baking sheet.
3. Roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized.
4. In a separate bowl, mix vegetable broth and shredded cheese (if using).
5. In a 9×13 inch baking dish, arrange roasted vegetables in a single layer.
6. Pour vegetable broth mixture over the top and garnish with fresh herbs.
7. Bake for an additional 10-15 minutes or until the casserole is hot and bubbly.
Cooking Time: Approximately 40-45 minutes.
Wild Mushroom and Leek Casserole
Elevate your comfort food game with this earthy and aromatic casserole, featuring a medley of wild mushrooms and sweet leeks. This hearty dish is perfect for a cozy night in or as a show-stopping main course.
Ingredients:
– 1 lb mixed wild mushrooms (such as chanterelle, cremini, and shiitake), sliced
– 2 large leeks, thinly sliced
– 2 tablespoons butter
– 1 onion, diced
– 1 cup grated cheddar cheese
– 1/2 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper to taste
– 1 1/2 cups all-purpose flour
– 1/4 cup breadcrumbs
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté the mushrooms, leeks, onion, and butter until the vegetables are tender.
3. In a separate bowl, whisk together the heavy cream, thyme, salt, and pepper.
4. In a greased 9×13-inch baking dish, arrange half of the mushroom mixture.
5. Pour the cream mixture over the mushrooms, followed by half of the cheddar cheese.
6. Repeat the layers and top with breadcrumbs.
7. Bake for 35-40 minutes or until golden brown.
Cooking Time: 35-40 minutes
Quinoa and Kale Stuffed Pepper Casserole
This casserole combines the flavors of quinoa, kale, and bell peppers for a nutritious and satisfying meal. Perfect for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups kale, stems removed and chopped
– 4 bell peppers, any color, sliced
– 1 cup shredded cheddar cheese (optional)
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook quinoa according to package instructions.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and garlic; cook until tender.
4. Add chopped kale to the skillet and cook until wilted.
5. Arrange bell peppers in a baking dish. Stuff each pepper with cooked quinoa, kale mixture, and cheese (if using).
6. Cover with aluminum foil and bake for 25 minutes.
7. Remove foil and continue baking for an additional 10-15 minutes, or until peppers are tender.
Cooking Time: 35-40 minutes
Greek-Style Spinach and Feta Casserole
A hearty and flavorful casserole that combines the freshness of spinach with the tanginess of feta cheese, all wrapped up in a crispy phyllo crust.
Ingredients:
– 1 package frozen chopped spinach, thawed and drained
– 1/2 cup crumbled feta cheese
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup grated cheddar cheese
– 1/4 cup olive oil
– Salt and pepper to taste
– 1 package phyllo dough (usually found in the freezer section)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine spinach, feta cheese, onion, garlic, and cheddar cheese.
3. Mix well to combine.
4. Unroll phyllo dough and brush with olive oil.
5. Spoon the spinach mixture onto the center of the dough, leaving a 1-inch border around edges.
6. Fold phyllo over the filling, pressing gently to seal.
7. Place casserole on a baking sheet and bake for 35-40 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Spicy Southwest Vegetable Casserole
Add some heat to your mealtime with this flavorful casserole, packed with roasted vegetables and a kick of spice!
Ingredients:
– 1 red bell pepper, seeded and chopped
– 1 yellow bell pepper, seeded and chopped
– 1 small onion, chopped
– 2 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes, drained
– 1 cup frozen corn kernels
– 1 cup cooked black beans, warmed
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/4 tsp cayenne pepper
– Salt and pepper to taste
– 1 cup shredded Monterey Jack cheese (divided)
– 1/2 cup crumbled queso fresco (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat 2 tbsp of oil over medium-high. Add bell peppers and onion; cook until tender, about 5 minutes.
3. Stir in garlic, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute.
4. In a 9×13-inch baking dish, combine cooked vegetables, diced tomatoes, corn kernels, black beans, salt, and pepper.
5. Top with half of the shredded cheese and all of the queso fresco (if using).
6. Bake for 25-30 minutes or until hot and bubbly. Sprinkle with remaining cheese and bake for an additional 2-3 minutes.
Cooking Time: 27-33 minutes
Lentil and Butternut Squash Casserole
This comforting casserole is a perfect blend of plant-based protein, fiber-rich lentils, and sweet butternut squash. It’s an ideal dish for a weeknight dinner or a special occasion.
Ingredients:
– 1 cup dried green or brown lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pot, combine lentils and water or broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until tender.
3. In a separate pan, sauté onion and garlic in olive oil until softened. Add cubed butternut squash and cook for 5-7 minutes or until slightly tender.
4. Combine cooked lentils, squash mixture, cumin, salt, and pepper in a large bowl.
5. Transfer the mixture to a 9×13-inch baking dish and top with shredded cheese (if using).
6. Bake for 25-30 minutes or until heated through.
7. Garnish with fresh cilantro leaves and serve hot.
Cooking Time: 45-50 minutes
Baked Brussels Sprouts and Carrot Casserole
A delicious and healthy side dish that’s perfect for any occasion. This casserole combines the natural sweetness of carrots with the earthy flavor of Brussels sprouts, all wrapped up in a crispy, golden-brown crust.
Ingredients:
– 1 pound Brussels sprouts, trimmed and halved
– 2 large carrots, peeled and sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 1 clove garlic, minced
– 1 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup grated cheddar cheese (optional)
– 1/4 cup breadcrumbs
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss Brussels sprouts and carrots with olive oil, salt, and pepper until they’re evenly coated.
3. Spread the mixture in a single layer on a baking sheet and roast for 20 minutes, or until tender and caramelized.
4. Meanwhile, melt butter in a skillet over medium heat. Add chopped onion and cook until softened, about 5 minutes.
5. In a greased 9×13-inch baking dish, arrange the roasted Brussels sprouts and carrots. Top with cooked onion mixture and sprinkle with cheese (if using).
6. Sprinkle breadcrumbs over the top and bake for an additional 10-15 minutes, or until golden brown.
Cooking Time: 35-40 minutes
Thai Coconut Curry Vegetable Casserole
A flavorful and aromatic casserole that combines the warmth of Thai coconut curry with the comfort of roasted vegetables, all wrapped up in a crispy golden crust.
Ingredients:
– 1 can (14 oz) coconut milk
– 2 tbsp Thai red curry paste
– 1 onion, diced
– 2 cloves garlic, minced
– 1 bell pepper, diced
– 1 zucchini, sliced
– 1 cup mixed vegetables (such as broccoli, carrots, and snap peas)
– 1 tsp salt
– 1/4 tsp black pepper
– 1 cup shredded coconut
– 1/2 cup breadcrumbs
– 2 tbsp olive oil
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine coconut milk, curry paste, onion, garlic, bell pepper, zucchini, and mixed vegetables. Mix well.
3. Transfer the mixture to a 9×13 inch baking dish.
4. Sprinkle shredded coconut and breadcrumbs on top.
5. Drizzle with olive oil.
6. Bake for 30-35 minutes or until the casserole is golden brown and bubbly.
Cooking Time: 30-35 minutes
Herbed Tomato and Zucchini Casserole
This colorful casserole is a perfect blend of summer’s bounty, combining juicy tomatoes, tender zucchini, and fragrant herbs. A simple yet flavorful recipe that’s sure to become a family favorite.
Ingredients:
– 2 large tomatoes, diced
– 1 medium zucchini, sliced
– 1/4 cup fresh parsley, chopped
– 1/4 cup fresh basil, chopped
– 2 cloves garlic, minced
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, sauté zucchini, garlic, parsley, and basil in olive oil until tender.
3. Add diced tomatoes to the skillet and cook for an additional 2-3 minutes.
4. In a separate bowl, combine mozzarella and Parmesan cheese.
5. Grease a 9×13-inch baking dish with cooking spray and add tomato-zucchini mixture.
6. Top with cheese mixture and bake for 25-30 minutes or until golden brown.
Cooking Time: 25-30 minutes
Pumpkin and Chickpea Casserole
This hearty casserole combines the warmth of pumpkin with the nutty flavor of chickpeas, perfect for a cozy fall or winter meal. A simple and satisfying vegetarian option that’s easy to prepare.
Ingredients:
– 1 small pumpkin (about 2 lbs), peeled, seeded, and cubed
– 1 can chickpeas (15 oz)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, sauté onion and garlic until softened. Add cumin and smoked paprika; cook for 1 minute.
3. Add chickpeas, pumpkin, salt, and pepper to the skillet; stir to combine.
4. Transfer mixture to a 9×13 inch baking dish. Top with cheddar cheese.
5. Bake for 35-40 minutes or until casserole is golden brown and bubbly.
Cooking Time: 35-40 minutes
Caramelized Onion and Asparagus Casserole
This casserole combines the sweetness of caramelized onions with the earthy flavor of asparagus, all wrapped up in a creamy, cheesy package. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 1 large onion, thinly sliced
– 2 pounds fresh asparagus, trimmed
– 2 tablespoons olive oil
– 1 cup grated cheddar cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 1/2 cups heavy cream
Instructions:
1. Preheat oven to 375°F (190°C).
2. Caramelize the onions by cooking them in a large skillet over medium-low heat, stirring occasionally, for about 30 minutes or until golden brown.
3. Toss asparagus with olive oil, salt, and pepper on a baking sheet. Roast at 425°F (220°C) for 12-15 minutes, or until tender.
4. In a separate bowl, whisk together flour, cheese, and heavy cream to make the casserole topping.
5. Combine caramelized onions, roasted asparagus, and casserole topping in a 9×13-inch baking dish.
6. Bake at 375°F (190°C) for 25-30 minutes or until golden brown.
Cooking Time: 45-50 minutes
Summary
Get ready to cozy up with these 20 hearty vegetable casserole recipes, perfect for comfort food lovers! From classic broccoli and cauliflower to Mediterranean eggplant and zucchini, there’s something for everyone. Whether you’re in the mood for cheesy, creamy, or spicy, these veggie-packed casseroles are sure to satisfy your cravings.
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