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 zucchini, diced; 2 cups bell peppers, chopped; 1 cup mushrooms, sliced; 1 cup spinach, fresh; 1 cup cherry tomatoes, halved; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 cup heavy cream; 2 eggs; 1 teaspoon garlic powder; Salt and pepper to taste; 1/2 cup breadcrumbs; 2 tablespoons olive oil; 1 tablespoon fresh herbs (like basil or parsley), chopped

Highlighted under: Baking & Desserts

I absolutely love making this Sunday Baked Vegetable Casserole for my family and friends. It's a delightful way to bring together an array of fresh vegetables, cheese, and a creamy sauce, all baked to perfection. This dish not only satisfies the palate but also adds a vibrant touch to the table. Over the years, I've experimented with different veggie combinations and found that roasting them before baking enhances their flavors, making each bite even more delicious. It's the ultimate comfort food for any gathering!

Created by

Jenna Rowland

Last updated on 2026-01-13T21:40:18.358Z

When I first made this Sunday Baked Vegetable Casserole, I was amazed by how the simple ingredients transformed into a comforting dish that everyone loved. The key to this meal is to sauté the vegetables lightly, allowing them to retain their texture while soaking up the seasonings. This method not only enhances the flavors but also ensures that the casserole is not too watery, which can sometimes happen.

Another great tip is to sprinkle a bit of fresh herbs on top just before serving. It adds a burst of freshness and makes the dish even more visually appealing. Trust me; your guests will be asking for seconds!

        Why You’ll Love This Recipe
        A colorful array of fresh vegetables packed with flavor.
Creamy and cheesy goodness that’s perfect for any occasion.
Easily customizable with your favorite seasonal produce.

      

Maximizing Flavor Through Roasting

Roasting vegetables brings out their natural sweetness and elevates their flavors, making them more compelling in the casserole. For this recipe, I recommend roasting the zucchini, bell peppers, and mushrooms at 400°F (200°C) for about 20 minutes before adding them to the dish. This step reduces moisture, preventing a soggy casserole while intensifying the taste. Look for lightly browned edges for optimal results.

Don't hesitate to experiment with different vegetable combinations based on what's in season or available. Root vegetables like carrots or sweet potatoes can add a delightful earthiness, while broccoli or cauliflower can bring a nice crunch. Just remember to adjust the roasting time depending on the vegetable's density to ensure everything cooks evenly.

Cheese Selection and Its Role

The cheese you choose plays a significant role in both flavor and texture in the casserole. Mozzarella offers a creamy melt, creating a blanket of gooey deliciousness, while Parmesan adds a sharp, nutty element that balances the creaminess. For even more flavor complexity, consider mixing in cheeses like Gouda or Gruyère, which can enhance depth without overwhelming the dish.

If you're looking for a lighter alternative, try using part-skim mozzarella or an equally mild cheese like low-fat cheddar. Keep in mind that these substitutes can alter the richness of the dish, so adjust the quantity of heavy cream accordingly to maintain the creamy texture.

Make-Ahead and Storage Tips

This casserole is a fantastic meal prep option! You can assemble it a day in advance and store it in the refrigerator, covered with foil. Just remember to take it out 30 minutes prior to baking to allow it to reach room temperature, which ensures even cooking. If you're pressed for time, you can also pre-roast the vegetables one day and combine them with the sauce when ready to bake.

For freezing, I recommend baking the casserole first, allowing it to cool completely, and then wrapping it tightly in plastic wrap and foil. It can be stored in the freezer for up to three months. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until heated through and bubbly.

Ingredients

Vegetables

2 cups zucchini, diced
2 cups bell peppers, chopped
1 cup mushrooms, sliced
1 cup spinach, fresh
1 cup cherry tomatoes, halved

Cheese and Sauce

1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup heavy cream
2 eggs
1 teaspoon garlic powder
Salt and pepper to taste

Toppings

1/2 cup breadcrumbs
2 tablespoons olive oil
1 tablespoon fresh herbs (like basil or parsley), chopped

Feel free to swap any of these ingredients for your favorites!

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Sauté the Vegetables

In a pan over medium heat, sauté the zucchini, bell peppers, and mushrooms until just tender. Add the spinach and stir until wilted.

Prepare the Sauce

In a bowl, whisk together the heavy cream, eggs, garlic powder, salt, and pepper until well combined.

Assemble the Casserole

In a greased baking dish, layer the sautéed vegetables, then pour over the cream mixture. Sprinkle with mozzarella and Parmesan cheese.

Add Toppings

In a small bowl, mix breadcrumbs with olive oil and sprinkle the mixture over the casserole. Top with chopped herbs.

Bake

Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, until the cheese is bubbly and the top is golden.

Serve

Allow to cool for a few minutes before serving. Enjoy your delicious casserole!

Pair this casserole with your favorite protein for a complete meal.

Pro Tips

Experiment with different vegetables based on the season. You can also add cooked chicken or ground meat for extra protein.

Serving Suggestions

This casserole makes a wonderful centerpiece for a Sunday family gathering, but it also pairs beautifully with grilled chicken or fish for a wholesome weeknight dinner. A fresh side salad with a light vinaigrette can complement the richness of the dish, adding a refreshing crunch to your meal.

For an extra layer of flavor, consider drizzling a balsamic reduction over the casserole just before serving. This adds a hint of acidity that cuts through the creaminess and enhances the overall taste, making for a well-rounded dish that impresses.

Troubleshooting Tips

If your casserole turns out watery, it might be due to excessively moist vegetables. To avoid this, ensure that you roast them beforehand and give them ample time to cool before assembling the dish. A quick tip is to sprinkle a bit of salt over the vegetables while they roast; this draws out moisture and enhances flavor.

If you find yourself with a casserole that's overcooked or the top is getting too dark, simply cover it with foil midway through baking. This will help retain moisture and prevent the top from burning while allowing the center to cook through until perfectly bubbly.

Questions About Recipes

→ Can I make this ahead of time?

Yes! You can prepare the casserole a day in advance and store it in the fridge. Just bake it before serving.

→ Can I use frozen vegetables?

While fresh vegetables work best, you can use frozen ones in a pinch. Just make sure to thaw and drain excess water.

→ How long will leftovers last?

Leftovers can be stored in the fridge for up to 3 days in an airtight container.

→ Can I freeze the casserole?

Absolutely! Just cover it tightly with foil and freeze before baking. Thaw in the fridge before cooking.