Best Vegetable Casserole Recipe
If you’re looking for a comforting side dish or a main course that packs a punch of nutrition and flavor, this vegan Vegetable Casserole recipe is bound to become a favorite. With its combination of fresh veggies, creamy sauce, and crunchy topping, you’ll love how easy it is to bring a taste of home-cooked goodness to your table.
Why you will love making vegetable casserole
Here’s why you’re going to love making this healthy casserole dish:
- Nutritious: Packed with a variety of veggies, this dish is a powerhouse of nutrients, vitamins, and minerals.
- Customizable: Feel free to swap in or out your favorite vegetables, making it a perfect recipe to clean out the fridge.
- Comforting and satisfying: There’s something about a casserole that feels like a warm hug on a plate. This dish is no exception, offering comfort in every bite.
- Perfect for any occasion: Whether it’s a weeknight dinner, a potluck, or a special brunch, this casserole fits right in.
- Make-ahead friendly: Prepare it in advance and bake when you’re ready, making mealtime stress-free.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to make this Vegetable Casserole with Step-By-Step Instructions
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
Whipping up this delicious vegetable casserole is so simple. Here’s how to do it:
Sauté the veggies
Heat your non-stick skillet over medium-high heat and add a splash of olive oil. Toss in the sliced mushrooms, chopped bell pepper, broccoli, and red onion. Sauté the ingredients for a few minutes until the veggies are tender and slightly caramelized.
Prepare the creamy sauce
In a small pot, melt some vegan butter and whisk in the flour to create a roux. Cook for a couple of minutes, then slowly add the almond milk while stirring continuously. Add the nutritional yeast for a cheesy flavor and thickness. Season with salt and pepper to taste. You’ll want this cheese sauce to be creamy and rich.
Assemble the casserole
Grab your baking dish and lightly grease it with a bit of vegan butter or oil. Spread the sautéed vegetables in an even layer, pour the creamy sauce over the top, and then sprinkle with panko breadcrumbs mixed with melted vegan butter for a golden, crispy topping.
Bake!
Pop the casserole dish into a preheated oven and bake for about 10 minutes, or until the panko topping turns golden brown. Keep an eye on it to prevent burning.
Garnish and serve
Once baked, let the casserole sit for a couple of minutes, then garnish with freshly chopped parsley for a pop of color and freshness. Serve warm as a satisfying main or a hearty side dish.
Recipe Notes and Expert Tips
Here are a few nuggets of wisdom to make sure your dish turns out just perfect:
- Veggie variations: Don’t hesitate to mix up the vegetables based on what’s in season or what you have on hand. Root veggies, green beans, kale, cauliflower, butternut squash, spinach, or even frozen vegetables all make excellent additions.
- Sauce consistency: Aim for a sauce that’s creamy but not too thick. If it seems too dense, a splash more almond milk can lighten it up.
- Breadcrumbs: For an extra crunch, try mixing a little nutritional yeast or vegan parmesan cheese into your panko breadcrumbs. It adds a lovely depth of flavor.
- Spice it up: Feel free to add spices or herbs to the sautéed vegetables. Garlic powder, paprika, basil, or Italian seasoning are great options.
- Add protein: Cooked chickpeas, lentils, or a plant-based meat alternative would be great additions.
- Make ahead: You can prepare the veggies and sauce a day in advance. Just assemble before baking to save on time during busy evenings.
- Broil for extra crunch: If you love a crispy top, pop the casserole under the broiler for a minute or two at the end. Keep a close watch to avoid burning.
- Gluten-free: You can easily make it gluten-free by using a gluten-free flour blend and opting for gluten-free breadcrumbs.
How to Store Leftover Vegetable Casserole
Got leftovers? No problem! Here’s how to keep your casserole delicious for later:
- Cool & airtight: Allow the casserole to cool to room temperature and then transfer it into an airtight container. If you prefer, you can also cover the casserole dish itself tightly with aluminum foil or plastic wrap, but an airtight container is generally more effective.
- Refrigerate or freeze: You can keep the casserole in the refrigerator for 3-4 days. If you need to store it for longer, the casserole can be frozen for up to 2 months. Just make sure it’s in a freezer-safe container.
- Reheating: When you’re ready to enjoy your casserole again, you can reheat it in the oven or microwave. If it’s been frozen, let it thaw in the refrigerator overnight before reheating. To keep the topping crispy, reheating in the oven is preferred. Cover with foil if you’re concerned about it drying out.
What to serve with vegetable casserole
Here’s are a few of our favorite sides to turn this into a a well-rounded meal:
Crusty Bread
Who can resist a piece of warm, crusty bread? It’s ideal for soaking up any delicious sauce that might be left on your plate. Whether you choose a classic baguette, sourdough, or your favorite gluten-free option, bread makes a satisfying addition to the meal.
Quinoa or Rice
For those needing a bit more substance, serving the casserole over a bed of quinoa or rice is a fantastic option. These grains add an extra layer of texture and can absorb the casserole’s flavors beautifully. Plus, they’re a great way to stretch the casserole further if you’re feeding a larger crowd.
Vegetables
If you’re in the mood for even more veggies, try roasting a batch of vegetables like carrots, zucchini, sweet potatoes, or Brussels sprouts. Roasting brings out their natural sweetness, which is a nice contrast to the savory casserole. For something more on the fresh side, a simple green salad is perfect. Our Orange and Fennel Salad is great for something a little fancier.
More Healthy Comfort Food You Will Love
- Yellow Lentil Dal
- Walnut Sauce Pasta Recipe
- Asparagus and White Bean Risotto Recipe
- Pumpkin Mac and Cheese Recipe
- Chickpea and Sweet Potato Stew Recipe
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Vegetable Casserole Recipe
Ingredients
- 2 tablespoons olive oil
- 2 cups mushroom sliced
- 1 red bell pepper chopped into big pieces
- 2 cups broccoli chopped
- 1 red onion chopped
- 2 cups almond milk
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 2 tablespoons Nutritional yeast
- Salt and pepper
- 1 cup panko bread crumbs
- ¼ cup vegan butter melted
- Fresh parsley to serve
Instructions
- Heat a non-stick skillet to medium-high and add the olive oil. Add the mushroom, pepper, broccoli, and red onion and sauté for a few minutes, until all the veggies are tender.2 tablespoons olive oil, 2 cups mushroom, 1 red bell pepper, 2 cups broccoli, 1 red onion
- In a small pot, add the vegan butter and flour and cook for a couple of minutes, just until creamy. Add the milk and nutritional yeast and cook until it starts to thick. Season with salt and pepper.2 cups almond milk, 2 tablespoons vegan butter, 2 tablespoons flour, 2 tablespoons Nutritional yeast, Salt and pepper
- Mix the panko breadcrumbs with the vegan butter.1 cup panko bread crumbs, ¼ cup vegan butter
- Grease a casserole dish and add the veggies, top them with the sauce, and cover with panko bread crumbs.
- Bake for 10 minutes, or until the panko is golden brown.
- Serve with parsley.Fresh parsley to serve
Notes
-
- Veggie variations: Don’t hesitate to mix up the vegetables based on what’s in season or what you have on hand. Root veggies, green beans, kale, cauliflower, butternut squash, spinach, or even frozen vegetables all make excellent additions.
-
- Sauce consistency: Aim for a sauce that’s creamy but not too thick. If it seems too dense, a splash more almond milk can lighten it up.
-
- Breadcrumbs: For an extra crunch, try mixing a little nutritional yeast or vegan parmesan cheese into your panko breadcrumbs. It adds a lovely depth of flavor.
-
- Spice it up: Feel free to add spices or herbs to the sautéed vegetables. Garlic powder, paprika, basil, or Italian seasoning are great options.
-
- Add protein: Cooked chickpeas, lentils, or a plant-based meat alternative would be great additions.
-
- Make ahead: You can prepare the veggies and sauce a day in advance. Just assemble before baking to save on time during busy evenings.
-
- Broil for extra crunch: If you love a crispy top, pop the casserole under the broiler for a minute or two at the end. Keep a close watch to avoid burning.
-
- Gluten-free: You can easily make it gluten-free by using a gluten-free flour blend and opting for gluten-free breadcrumbs.
Storage & Reheating
-
- Cool & airtight: Allow the casserole to cool to room temperature and then transfer it into an airtight container. If you prefer, you can also cover the casserole dish itself tightly with aluminum foil or plastic wrap, but an airtight container is generally more effective.
-
- Refrigerate or freeze: You can keep the casserole in the refrigerator for 3-4 days. If you need to store it for longer, the casserole can be frozen for up to 2 months. Just make sure it’s in a freezer-safe container.
-
- Reheating: When you’re ready to enjoy your casserole again, you can reheat it in the oven or microwave. If it’s been frozen, let it thaw in the refrigerator overnight before reheating. To keep the topping crispy, reheating in the oven is preferred. Cover with foil if you’re concerned about it drying out.
