Description
Veggie lovers rejoice with this hearty vegetable casserole that brings comfort straight to your dinner table. Packed with seasonal produce and a creamy cheese topping, this dish delivers warmth and flavor your family will absolutely adore.
Ingredients
Scale
Primary Vegetables:
- 1 large onion
- 2 medium zucchini
- 2 medium yellow squash
- 1 red bell pepper
- 1 green bell pepper
- 1 yellow bell pepper
- 2 cloves garlic
Supporting Frozen/Canned Ingredients:
- 1 10-ounce package frozen corn
- 1 10-ounce package frozen peas
- 1 14.5-ounce can diced tomatoes
- 1 15-ounce can tomato sauce
Seasonings and Finishing Ingredients:
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- ¼ teaspoon red pepper flakes
- 1 cup vegetable broth
- 2 tablespoons olive oil
- 1 cup shredded cheddar cheese
- ½ cup bread crumbs
- 2 tablespoons melted butter
- Salt
- Pepper
Instructions
- Slice and dice the onion, garlic, bell peppers, zucchini, and yellow squash into uniform pieces about ½-inch thick. Remove frozen corn and peas from the freezer to thaw.
- Pour 2 tablespoons olive oil into a large skillet over medium heat (375F). Add chopped onion and sauté for 5-7 minutes until translucent and soft.
- Toss minced garlic into the skillet and cook for 1 minute until fragrant. Your kitchen will start smelling amazing.
- Add chopped bell peppers, zucchini, and yellow squash to the skillet. Cook for 8-10 minutes, stirring occasionally until vegetables soften slightly.
- Mix in thawed corn and peas. Stir and cook for 2-3 minutes until everything is heated through.
- Pour 1 (14.5-ounce) can of diced tomatoes and 1 (15-ounce) can of tomato sauce into the vegetable mixture.
- Sprinkle 1 teaspoon each of oregano and basil, ½ teaspoon thyme, and ¼ teaspoon red pepper flakes. Add salt and pepper to taste.
- Reduce heat to low and simmer the mixture for 10-15 minutes, stirring every few minutes. Stir in 1 cup vegetable broth.
- Preheat your oven to 375F. Grease a 9×13 inch baking dish with cooking spray or butter.
- Transfer vegetable mixture to the prepared baking dish, spreading evenly across the surface.
- Sprinkle 1 cup shredded cheddar cheese over the vegetables, covering completely.
- Mix ½ cup bread crumbs with 2 tablespoons melted butter in a small bowl until crumbs are evenly coated.
- Scatter buttered bread crumbs across the cheese layer, creating a light, even coating.
- Bake the casserole for 20-25 minutes until cheese melts completely and bread crumbs turn golden brown.
- Remove from oven and let the casserole rest for 5-10 minutes before serving. This helps the dish set and makes cutting easier.
Notes
- Customize the vegetable mix by using seasonal or frozen vegetables for convenience and budget-friendly options.
- Swap regular breadcrumbs for gluten-free alternatives if preparing for someone with gluten sensitivity.
- For a protein boost, add cooked diced chicken, ground turkey, or crumbled tofu before topping with cheese.
- Prep vegetables ahead of time and store in the refrigerator to streamline cooking and make dinner assembly faster.
- Prep Time: 15-20 minutes
- Cook Time: 46-57 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 172 kcal
- Sugar: 5 g
- Sodium: 310 mg
- Fat: 9 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 15 mg