Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 cups chopped carrots; 2 cups chopped zucchini; 1 cup chopped bell pepper; 1 cup chopped spinach; 1 onion, diced; 2 cloves garlic, minced; 1 cup shredded cheese (cheddar or mozzarella); 1 cup vegetable broth; 1 teaspoon dried thyme; 1 teaspoon dried basil; Salt and pepper to taste; 1 cup breadcrumbs for topping; Olive oil for sautéing

Highlighted under: Baking & Desserts

I love making this Sunday Baked Vegetable Casserole because it brings together a colorful medley of vegetables, all baked to perfection. Whenever I prepare this dish, the kitchen fills with the comforting aroma of herbs and cheese, urging everyone to gather around the dining table. It's an ideal choice for a family brunch, packed with nutrients and flavor. This recipe is perfect for showcasing seasonal vegetables, and I find it incredibly satisfying to know I’m serving a hearty meal that everyone enjoys.

Created by

Perrie Lawson

Last updated on 2026-01-13T23:04:16.385Z

As I prepared this casserole last Sunday, I discovered just how versatile it can be. I took a trip to the local farmers' market, and with each veggie I selected, I envisioned how they would meld together. Using fresh ingredients truly elevates this dish, making it nourishing and vibrant.

The secret to a beautifully baked casserole lies in layering flavors and textures; I made sure to sauté my onions and garlic first, which adds depth to the overall taste. The addition of cheese creates a delightful richness that ties everything together!

        Why You'll Love This Recipe
        A beautiful array of fresh vegetables that brighten up your plate
Creamy cheese combined with savory herbs for that comforting flavor
A great make-ahead dish perfect for lazy Sundays or quick weeknight dinners

      

Highlighting Seasonal Vegetables

Using seasonal vegetables not only enhances the flavor but also the nutritional value of your Sunday Baked Vegetable Casserole. Choose vibrant options like bell peppers, zucchini, and carrots for a colorful dish. During different seasons, experiment with vegetables like asparagus in spring or squash in fall. Not only will this keep the dish exciting, but it also helps to support local produce.

When prepping your vegetables, uniform chopping is vital for even cooking. Aim for pieces roughly the same size, about half an inch in thickness. This ensures that all vegetables reach optimal tenderness, creating that perfect balance of textures in each bite. Remember, you can also mix in leftover veggies or whatever you have in your fridge!

Cheese and Flavor Enhancements

The type of cheese you choose for this casserole can significantly affect the overall taste. Cheddar offers a robust flavor, while mozzarella provides a milder, stretchier texture. For adults, consider adding a sprinkle of Parmesan for an extra layer of flavor. When mixing cheeses, use a combination for depth—just be mindful of the total amount to avoid a greasy texture.

Incorporating fresh herbs instead of dried can elevate the dish further. If you’re using fresh thyme or basil, double the amount you would for dried, as their flavors are more subtle. Additionally, don’t skimp on seasoning! A little salt and pepper added during the sautéing will enhance the natural sweetness of the vegetables.

Ingredients

Gather the following ingredients to make this delicious casserole:

Ingredients

2 cups chopped carrots
2 cups chopped zucchini
1 cup chopped bell pepper
1 cup chopped spinach
1 onion, diced
2 cloves garlic, minced
1 cup shredded cheese (cheddar or mozzarella)
1 cup vegetable broth
1 teaspoon dried thyme
1 teaspoon dried basil
Salt and pepper to taste
1 cup breadcrumbs for topping
Olive oil for sautéing

Once you have all these ingredients, you're ready to create a delightful meal!

Instructions

To start, follow these simple steps:

Prepare the Vegetables

In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and garlic, and sauté until translucent. Then, add carrots, zucchini, and bell pepper, cooking until just tender, about 5 minutes. Stir in the chopped spinach, thyme, basil, and season with salt and pepper.

Assemble the Casserole

Preheat your oven to 375°F (190°C). In a baking dish, layer the sautéed vegetables and pour vegetable broth over them. Sprinkle the shredded cheese evenly on top, then add breadcrumbs for a crunchy finish.

Bake

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the cheese is bubbling.

After baking, let the casserole cool for a few minutes before serving to allow the flavors to meld.

Pro Tips

For an extra flavor boost, try adding your favorite herbs or a dash of hot sauce before baking. This casserole is also great for using up leftover vegetables - feel free to get creative!

Make-Ahead Tips

This casserole is an excellent make-ahead option. After assembling the dish but before baking, cover tightly with plastic wrap or foil and refrigerate for up to 24 hours. When ready to cook, simply add an extra 10-15 minutes to the baking time to ensure thorough heating. This allows the flavors to meld beautifully, making for an even more delicious meal.

If you're short on time, consider prepping the vegetables a day in advance. Store the chopped veggies in an airtight container in the refrigerator. This not only cuts down on cooking time but also makes the assembly process smooth and quick.

Storage and Reheating

Leftover casserole can be stored in the refrigerator for up to three days. To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) for about 20 minutes, until heated through. You can also microwave portions, but be aware that this method may result in a softer texture.

For longer storage, consider freezing the casserole before baking. Wrap it tightly in heavy-duty foil or plastic wrap, then place it in the freezer for up to three months. When you’re ready to enjoy it, thaw overnight in the refrigerator, then bake as instructed in the recipe. This allows you to enjoy a homemade meal without the preparation time!

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used, but make sure to thaw and drain them well to avoid excess moisture.

→ How can I make it vegan?

You can substitute cheese with a dairy-free alternative and use vegetable broth. Ensure to check labels for any hidden animal products.

→ Can I prepare this in advance?

Absolutely! You can prepare the casserole a day in advance and bake it just before serving.

→ What can I serve with this casserole?

This casserole pairs well with a fresh green salad or crusty bread for a wholesome meal.