Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups diced zucchini; 1 cup chopped bell peppers; 1 cup diced eggplant; 1 cup chopped tomatoes; 1 cup chopped spinach; 2 cups cream; 1 cup grated cheese (your choice); 2 cloves minced garlic; 1 teaspoon dried basil; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Baking & Desserts

I always look forward to Sundays, especially when I can whip up my favorite Baked Vegetable Casserole. This dish allows me to combine all my favorite seasonal vegetables into one hearty, baked meal that never ceases to impress. The creamy sauce and melted cheese create a comforting texture while the fresh herbs add a burst of flavor. It’s become a beloved family tradition, and I love knowing that I’m serving something nutritious and satisfying to everyone at the table.

Created by

Natalie Warren

Last updated on 2026-01-13T22:22:10.008Z

When I first experimented with this casserole, I wanted to create a dish that featured vibrant vegetables while being filling enough for Sunday dinner. I found that roasting the vegetables before layering them contributed to a deeper flavor and a lovely texture. Incorporating a blend of spices made all the difference in elevating the flavor profile of the dish.

The joy of this recipe lies in its versatility! You can easily swap out the vegetables based on what you have on hand or what’s in season. It's a delightful way to sneak in extra veggies and, I assure you, it will become a staple in your home as it has in mine.

        Why You Will Love This Recipe
        A delightful medley of seasonal vegetables bursting with flavor
Creamy sauce that complements the baked texture of the dish
Perfectly balanced with herbs and spices for a comforting taste

      

Maximizing Flavor with Seasonal Vegetables

This casserole celebrates the vibrant flavors of seasonal vegetables. When selecting zucchini, look for smaller, firm specimens to ensure they retain their texture during baking. Bell peppers can add a sweet crunch; I prefer using a mix of colors for a visually appealing dish. The eggplant, when roasted, develops a creamy texture that beautifully complements the other vegetables. If you're short on any of these veggies, feel free to substitute with favorites like asparagus or mushrooms, but adjust cooking times slightly as they may roast differently.

Opting for fresh, in-season produce not only enhances taste but also maximizes nutrition. The tomatoes provide acidity and freshness, while the spinach adds a vibrant color boost and is rich in vitamins. When preparing the diced tomatoes, consider removing the seeds to prevent excess moisture in the casserole, which can make it soggy. This attention to detail in selecting and preparing your vegetables plays a crucial role in the final outcome of this dish.

Crafting the Perfect Cheese Sauce

The creamy sauce in this baked vegetable casserole is essential for binding the ingredients and enhancing their flavors. When heating the cream with herbs, keep the flame low to prevent it from bubbling or scalding. The key is to achieve a smooth, glossy mixture before adding cheese. For cheese, I recommend a blend of mozzarella and cheddar for a perfect melt; however, you can use any cheese you love. If you're looking for a lighter version, try substituting half of the cream with low-fat Greek yogurt without compromising on creaminess.

For an herbaceous twist, consider incorporating fresh herbs instead of dried; fresh basil and oregano can make the sauce pop with flavor. Keep in mind that fresh herbs are typically more potent, so adjust the quantities based on your taste preferences. If you prefer a more intense garlic flavor, let the minced garlic sauté in a bit of olive oil before adding the cream, which will mellow its sharpness while enhancing its sweetness.

Storage and Serving Suggestions

This casserole is not just a one-time meal; it stores beautifully! After baking, let it cool completely before covering it with foil and refrigerating. It can be kept for about 3-4 days. Reheat it in the oven at 350°F (175°C) for 20-25 minutes until heated through, or warm it in individual portions in the microwave for about 2-3 minutes. The flavors often deepen after a day, making leftovers even more delicious!

When serving, consider pairing your casserole with a fresh side salad or some crusty bread for a complete meal. You can also top individual portions with a sprinkle of fresh parsley or a drizzle of balsamic reduction for added flair. This dish is not only filling and nutritious but also versatile, making it a fantastic choice for brunches or potluck gatherings!

Ingredients

Vegetables

2 cups diced zucchini
1 cup chopped bell peppers
1 cup diced eggplant
1 cup chopped tomatoes
1 cup chopped spinach

Sauce

2 cups cream
1 cup grated cheese (your choice)
2 cloves minced garlic
1 teaspoon dried basil
1 teaspoon dried oregano
Salt and pepper to taste

Instructions

Steps

Prepare the Vegetables

Preheat your oven to 400°F (200°C). In a large mixing bowl, combine all the diced vegetables and season with salt, pepper, and a drizzle of olive oil. Spread them on a baking sheet and roast for about 20 minutes, or until they are tender.

Make the Sauce

In a saucepan, mix the cream, garlic, basil, and oregano. Heat on low until combined, then remove from heat before it simmers. Stir in the grated cheese until melted.

Assemble the Casserole

In a baking dish, layer the roasted vegetables and pour the cheese sauce over them. Mix gently to combine. Top with additional cheese if desired.

Bake

Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for another 10 minutes, allowing the top to become golden and bubbly.

Serve and Enjoy

Pro Tips

For a healthier version, you can replace cream with Greek yogurt, or substitute cheese with a dairy-free alternative. Feel free to add your favorite spices for added depth!

Key Techniques for Success

Achieving the ideal texture requires paying attention to the roasting process of the vegetables. When roasting, ensure they're spread out in a single layer on the baking sheet to promote even cooking and browning. Stirring them halfway through baking helps with uniform roasting. You’re looking for tender vegetables with a slight caramelization for added depth of flavor, which typically takes about 20 minutes at 400°F.

Another technique to elevate your casserole is to experiment with layering. Rather than simply mixing everything together, you can create distinct layers of vegetables and cheese sauce. This not only looks stunning when served but also allows for a variety of textures in each bite, ensuring that every forkful is an enticing mix of flavors and creaminess.

Variations to Try

This recipe is incredibly adaptable! For a protein boost, consider adding cooked lentils or chickpeas to the vegetable mix. These legumes will not only enhance the nutritional profile but also add a satisfying chewiness. You can mix them in with the vegetables before combining with the cheese sauce, adjusting cooking times accordingly to ensure everything is heated through properly.

If you're looking to reduce dairy, a great substitute for the cream can be pureed silken tofu or cashew cream, both of which provide creaminess without the lactose. Nutritional yeast can also be added to the cheese sauce for a cheesy flavor, making this casserole a fantastic option for vegan diets. Just keep in mind to balance any additional seasoning to maintain the overall flavor profile.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well. Just ensure they are thawed and drained of excess moisture.

→ How can I make this casserole vegan?

You can use vegan cream and cheese alternatives, and add extra veggies or beans for protein.

→ How long can I store leftovers?

Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results.

→ Can I prepare this dish ahead of time?

Absolutely! You can assemble the casserole a day in advance, just cover it and keep it in the refrigerator until ready to bake.