Savor the flavors of this delightful vegetable casserole recipe, perfect for a wholesome dinner or a cozy family gathering. Bursting with fresh vegetables and topped with a cheesy crust, this casserole is a great way to sneak in those greens while indulging in comfort food. Easy to prepare, this dish is sure to become a family favorite, satisfying both vegetarians and meat lovers alike.
Ingredients
– 2 cups mixed vegetables (carrots, bell peppers, zucchini, spinach)
– 1 cup cooked rice or quinoa
– 1 cup shredded cheese (cheddar or mozzarella)
– 1 cup vegetable broth
– 1 can cream of mushroom soup (or a vegan alternative)
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– 1 tablespoon olive oil
– Fresh herbs (like parsley or thyme)
Servings and Cooking Time
This recipe yields 4 servings. Preparation time is approximately 15 minutes, with a cooking time of 35-40 minutes.
Nutritional Value
Each serving (approximately 1 cup) contains about 250 calories, 10g protein, 15g fat, 20g carbohydrates, and is rich in vitamins A and C, making it a nutritious choice for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the mixed vegetables and cooked rice or quinoa.
3. Add the cream of mushroom soup and vegetable broth to the vegetable mixture.
4. Stir in garlic powder, onion powder, salt, and pepper.
5. Drizzle olive oil over the mixture and stir until well combined.
6. Transfer the mixture to a greased baking dish, spreading it evenly.
7. Sprinkle shredded cheese on top of the vegetable mixture.
8. Cover the dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden brown.
10. Allow to cool for a few minutes before serving.
Alternative Ingredients
Feel free to substitute any vegetables based on your preference or what you have on hand. For instance, broccoli, cauliflower, or peas can easily replace the mixed vegetables. You can also use different types of cheese or a dairy-free alternative for a vegan version.
Serving and Pairings
This vegetable casserole pairs well with a fresh garden salad or crusty bread. You can also serve it alongside grilled chicken or fish for a balanced meal.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. To reheat, place in the oven at 350°F (175°C) for about 15 minutes. This casserole can also be frozen for up to 3 months; just ensure it’s well-sealed.
Cooking Mistakes
– Using too much liquid can make the casserole soggy.
– Not covering the dish in the initial baking stage can lead to burnt cheese.
– Overcooking vegetables before adding them can result in a mushy texture.
– Forgetting to season can make the dish bland.
– Not allowing the casserole to cool slightly before serving can affect texture.
Helpful Tips
– Experiment with different herbs to enhance flavor.
– Use leftovers from previous meals to reduce waste and add variety.
– For a crunchier topping, add breadcrumbs mixed with a little olive oil before baking.
– Always taste and adjust seasoning before transferring to the oven.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just assemble it and store it in the refrigerator. Bake it when you’re ready to serve.
What vegetables work best for this recipe?
Any vegetables you enjoy can be used. Popular choices include zucchini, bell peppers, carrots, and spinach, but feel free to mix it up based on your taste.
Is this recipe gluten-free?
Yes, if you use gluten-free soup and ensure all other ingredients are gluten-free, this casserole can easily be made gluten-free.
Can I add protein to this casserole?
Absolutely! You can add cooked chicken, tofu, or beans for extra protein, making it more filling.
How can I make this casserole vegan?
To make it vegan, use a plant-based cream soup, non-dairy cheese, and ensure all other ingredients are free from animal products.
Conclusion
This vegetable casserole recipe is a versatile and satisfying dish that is perfect for any occasion. Packed with nutrients and bursting with flavor, it’s an excellent way to enjoy a hearty meal without sacrificing health. Whether served as a main dish or a side, it’s sure to please everyone at the table.
Vegetable Casserole
Ingredients
- 2 cups mixed vegetables carrots, bell peppers, zucchini, spinach
- 1 cup cooked rice or quinoa
- 1 cup shredded cheese cheddar or mozzarella
- 1 cup vegetable broth
- 1 can cream of mushroom soup
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh herbs like parsley or thyme
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the mixed vegetables and cooked rice or quinoa.
- Add the cream of mushroom soup and vegetable broth to the vegetable mixture.
- Stir in garlic powder, onion powder, salt, and pepper.
- Drizzle olive oil over the mixture and stir until well combined.
- Transfer the mixture to a greased baking dish, spreading it evenly.
- Sprinkle shredded cheese on top of the vegetable mixture.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 15-20 minutes, until the cheese is bubbly and golden brown.
- Allow to cool for a few minutes before serving.
