Description
This Veggie Casserole is a delicious and nutritious dish packed with colorful vegetables, grains, and creamy cheeses. Perfect for a family meal or as a side dish, this vegetarian casserole is easy to make and full of flavor.
Ingredients
Vegetable Mixture:
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 1 cup sliced carrots
- 1 cup diced zucchini
- 1 cup chopped bell pepper (any color)
- 1 cup corn kernels (fresh or frozen)
- 1 cup cooked rice or quinoa
Cheese Mixture:
- 1/2 cup sour cream or plain Greek yogurt
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon paprika
Optional Topping:
- 1/2 cup breadcrumbs
- 1 tablespoon butter
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C).
- Sauté vegetables: In a skillet, sauté onion and garlic. Add broccoli, carrots, zucchini, and bell pepper. Cook until tender. Stir in corn and rice/quinoa.
- Prepare cheese mixture: In a bowl, combine sour cream (or Greek yogurt), cheddar, Parmesan, salt, pepper, thyme, and paprika. Add the vegetable mixture and mix well.
- Bake: Transfer the mixture to a baking dish. Top with breadcrumbs mixed with butter. Bake for 25–30 minutes until golden.
- Serve: Let it rest for 5 minutes before serving.
Notes
- Feel free to swap in other vegetables like spinach, mushrooms, or green beans.
- For a vegan version, use dairy-free cheese and yogurt.
- This dish makes great leftovers and can be frozen for up to 1 month.
