Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 8 servings
Ingredients: 2 cups broccoli florets; 2 cups cauliflower florets; 2 cups diced bell peppers; 1 cup sliced carrots; 1 cup chopped zucchini; 2 cups grated mozzarella cheese; 1 cup grated Parmesan cheese; 1/2 cup breadcrumbs; 2 tablespoons olive oil; 1 teaspoon dried oregano; 1 teaspoon garlic powder; Salt and pepper to taste

Highlighted under: Baking & Desserts

I love gathering the family around for a hearty meal, and my Sunday Baked Vegetable Casserole has become a tradition in our home. This dish takes all the fresh vegetables I can find and combines them with delicious cheeses and herbs, creating a warm and comforting experience. It’s satisfying, nutritious, and perfect for meal prep, making it an excellent choice for busy weeks. Each bite is packed with flavor, and it never fails to impress my loved ones when served at the dinner table.

Created by

Sophia Lane

Last updated on 2026-01-13T22:13:16.532Z

When I first decided to make a vegetable casserole, I wanted to ensure it was not only easy but also packed full of flavor. I experimented with various combinations, and the secret was roasting the vegetables beforehand. This method brings out their natural sweetness and enhances the overall taste of the dish. It’s also a great way to use up any leftover veggies from the week!

During my latest preparation, I added a sprinkle of smoked paprika and fresh herbs, which elevated the flavors to another level. Each layer of the casserole creates a beautiful blend that appeals not just to the palate but also visually. Trust me; this is a recipe you will want to share!

        Why You'll Love This Recipe
        Vibrant colors and fresh flavors that brighten any meal.
A perfect way to sneak more veggies into your diet.
Complete comfort food that feels indulgent yet healthy.

      

Mastering Vegetable Roasting

Roasting vegetables is a key step in this casserole that enhances their natural sweetness and flavor. By tossing the broccoli, cauliflower, bell peppers, carrots, and zucchini in olive oil and seasoning, you create a rich base for your dish. I recommend keeping an eye on the vegetables while they roast; look for a tender texture and slight browning on the edges, which typically takes about 20 minutes at 375°F (190°C). This technique not only intensifies their flavors but also gives a lovely texture that contrasts nicely with the melted cheese.

If you're working with leftover veggies or seasonal produce, feel free to swap in whatever you have on hand. Carrots can be replaced with parsnips, and zucchini can give way to eggplant. Just ensure that the moisture content stays in check, as overly watery vegetables could make the casserole soggy. A good rule of thumb is to mix your vegetables in a single layer on the baking sheet, allowing them to roast evenly and develop that delicious caramelization.

Casserole Layering Techniques

Layering is essential for constructing a successful casserole, and this recipe benefits from the order you choose. Start with half of the roasted vegetables on the bottom to ensure a solid foundation. Following this, a generous layer of mozzarella cheese adds creaminess that binds the veggies together. Repeating this layer ensures every spoonful of the casserole will be full of flavor. I suggest using a mix of both mozzarella and Parmesan to achieve a delightful meltiness and a sharp flavor kick that complements the vegetables perfectly.

To avoid a mushy top layer, don’t forget the breadcrumbs. They serve a dual purpose: creating a crispy texture that contrasts with the creamy cheese and holding in moisture. You want to bake the casserole long enough until the breadcrumbs are golden brown and the cheese is bubbly, which typically takes around 20 minutes. Keep an eye on it, and if the top browns too quickly, you can loosely cover it with foil to prevent burning.

Ingredients

Vegetables

2 cups broccoli florets
2 cups cauliflower florets
2 cups diced bell peppers
1 cup sliced carrots
1 cup chopped zucchini

Other Ingredients

2 cups grated mozzarella cheese
1 cup grated Parmesan cheese
1/2 cup breadcrumbs
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and pepper to taste

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Vegetables

In a large bowl, toss together the broccoli, cauliflower, bell peppers, carrots, and zucchini with olive oil, garlic powder, oregano, salt, and pepper.

Roast the Vegetables

Spread the vegetable mixture onto a baking sheet and roast in the preheated oven for 20 minutes, or until tender and slightly browned.

Assemble the Casserole

In a large baking dish, layer half of the roasted vegetables, followed by half of the mozzarella cheese. Repeat the layers, finishing with the remaining mozzarella and sprinkling Parmesan cheese and breadcrumbs on top.

Bake

Bake in the oven for 20 minutes, or until the cheese is bubbly and golden brown. Let cool for a few minutes before serving.

Pro Tips

For a creamier texture, you can add a layer of ricotta cheese between the vegetable and cheese layers. This will also enhance the flavor.

Make-Ahead and Storage Tips

One of the great benefits of the Sunday Baked Vegetable Casserole is its suitability for meal prep. You can assemble the casserole a day in advance, cover it tightly with plastic wrap, and refrigerate. This not only saves time but also allows the flavors to meld beautifully. Just remember to let it sit at room temperature for about 30 minutes before baking, to ensure even cooking throughout.

If you have leftovers, store them in an airtight container in the refrigerator for up to 4 days. When reheating, use an oven to maintain the casserole's integrity, heating at 350°F (175°C) until the cheese is warm and the edges are bubbling. Microwaving can work in a pinch, but may result in soggy textures.

Serving Suggestions and Variations

This casserole is a versatile dish that can be served as a main course or as a side dish. For a heartier meal, consider adding cooked quinoa or lentils into the vegetable layers, providing additional protein and fiber. You can garnish your casserole with fresh herbs like parsley or basil for a burst of color and flavor when serving. A light salad on the side complements the richness of the cheese and adds freshness to your meal.

For those who prefer a dairy-free option, substitute the mozzarella and Parmesan with vegan cheese or a nut-based cheese alternative. Make sure to increase the seasoning to balance out the flavors, as some vegan cheeses can be more neutral in taste. Additionally, you can make it gluten-free by using gluten-free breadcrumbs or simply omitting them, if desired, while still enjoying a healthy, comforting meal.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables can be used. Just make sure to thaw and drain any excess moisture before roasting.

→ Can I make this ahead of time?

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

→ What other vegetables work well in this casserole?

Feel free to experiment! Vegetables like spinach, asparagus, or sweet potatoes would also be great additions.

→ Is this recipe vegetarian?

Yes, this casserole is vegetarian-friendly and can be adjusted to be vegan by using plant-based cheese.