Easy Vegetarian Casserole Comfort Food
Looking for a wholesome, easy-to-make meal that the whole family will love? This homemade vegetable casserole combines fresh garden veggies, creamy sauce, and melted cheese to create a cozy, comforting dish that’s perfect for any night of the week. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and packed with flavor. Plus, it’s a great way to use up those fresh vegetables sitting in your fridge!
Discover a delicious, easy homemade vegetable casserole recipe that’s healthy and perfect for weeknight dinners. Ready in 40 minutes with fresh veggies and melty cheese!
- Big payoff, low effort: You get rich, familiar flavors without complicated preparation.
- Weeknight- and guest-worthy: Perfect for family dinners or when entertaining.
- Made with real-life pantry staples: Simple ingredients mean minimal shopping trips.
- Easy to customize: Swap ingredients to match your preferences and dietary needs.
Ingredients for Easy Homemade Vegetable Casserole Recipe | Comforting & Healthy
Easy Vegetarian Casserole Comfort Food - Ingredients
How to Make Easy Homemade Vegetable Casserole Recipe | Comforting & Healthy
Easy Vegetarian Casserole Comfort Food - Final Result
Easy Homemade Vegetable Casserole Recipe | Comforting & Healthy
Discover a delicious, easy homemade vegetable casserole recipe that’s healthy and perfect for weeknight dinners. Ready in 40 minutes with fresh veggies and melty cheese!
Ingredients
Main Ingredients
- 2 cups broccoli florets, chopped
- 1 cup sliced carrots
- 1 cup zucchini, diced
- 1 cup sliced mushrooms
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/2 cup plain Greek yogurt
- 1/2 cup low-fat milk
- 1/4 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon all-purpose flour
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
Optional Toppings
- 1/4 cup toasted breadcrumbs
- Fresh chopped parsley for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease an 8x8 inch baking dish with olive oil or cooking spray.
- Sauté the Vegetables: In a large skillet, heat 2 tablespoons olive oil over medium heat. Add diced onion and garlic, sauté for 2 minutes until fragrant. Add broccoli, carrots, zucchini, and mushrooms. Cook for 5-7 minutes until vegetables are slightly tender.
- Make the Sauce: Sprinkle flour over the veggies and stir continuously for 1 minute. Slowly add milk and Greek yogurt while stirring to create a creamy sauce. Add Italian herbs, salt, and pepper. Cook and stir for 2 more minutes until sauce thickens.
- Combine with Cheese: Remove skillet from heat and stir in shredded cheddar and half of the mozzarella cheese until melted and combined.
- Assemble Casserole: Transfer the cheesy vegetable mixture into the prepared baking dish. Sprinkle grated Parmesan and remaining mozzarella cheese evenly on top. Add optional toasted breadcrumbs if desired for a crispy topping.
- Bake: Bake uncovered for 20-25 minutes, or until the casserole is bubbly and the top is golden brown.
- Serve: Let casserole rest for 5 minutes before serving. Garnish with fresh parsley if desired. Enjoy warm!
Nutrition Information
Recipe Notes & Tips
- Pro Tip: Use fresh vegetables for the best texture but frozen can work if thawed and drained well.
- Substitution: Swap Greek yogurt with sour cream or cream cheese for a richer sauce.
- Storage Tip: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the oven to maintain crispiness.