Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups diced zucchini; 1 cup chopped bell peppers; 1 cup diced tomatoes; 1 cup chopped spinach; 1 cup sliced mushrooms; 1 cup heavy cream; 1 cup grated mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 teaspoon dried oregano; Salt and pepper to taste

Highlighted under: Pastry Pleasures

I love preparing this Sunday Baked Vegetable Casserole as it brings together all the vibrant flavors of fresh produce in a warm, comforting dish. Each bite is a delightful mix of tender vegetables enlivened by herbs and a cheesy topping. It's a perfect way to showcase seasonal ingredients, and I enjoy the satisfaction of serving something that nourishes both the body and soul. This dish has become a staple on our Sunday table, and I always look forward to the leftovers for lunch throughout the week!

Created by

Eliza Thornton

Last updated on 2026-01-13T22:46:17.736Z

When I first made this casserole, I experimented with using leftover vegetables from the week. The results were nothing short of amazing! The blend of flavors was rich, and the textures of the roasted vegetables complemented the creamy sauce beautifully. I also learned that adding a sprinkle of fresh herbs right before serving can elevate the dish even more.

Over the years, I've refined my process, ensuring that I roast the vegetables just enough to caramelize their natural sugars. This simple technique transforms them and makes this casserole a favorite in my home. I recommend trying to use different seasonal vegetables to keep the dish exciting every time!

Why You'll Love This Casserole
Bursting with fresh flavors that celebrate seasonal vegetables
Creamy and cheesy topping that gives a comforting finish
Easy to make and perfect for feeding a crowd or meal prep

Understanding the Vegetables

Choosing the right vegetables is crucial for this casserole's flavor and texture. Zucchini, bell peppers, tomatoes, spinach, and mushrooms all contribute distinct tastes and nutrients. For instance, zucchini adds a mild sweetness and moisture, while bell peppers bring a bit of crunch and color. If you're in the mood for variety, you can also substitute eggplant or asparagus for the zucchini or add in seasonal veggies like butternut squash during fall. Just be mindful that the moisture content may vary, so adjust baking time accordingly to prevent excess liquid.

Make sure to chop your vegetables evenly to ensure even cooking. Unevenly sized pieces may lead to some vegetables being undercooked while others become mushy. Aim for bite-sized pieces to encourage an enticing mix of textures in every spoonful. If you're using frozen vegetables, they can work well too; however, it's best to thaw and drain them to avoid excess liquid in your casserole.

Perfecting the Creamy Sauce

The heavy cream in this recipe is what adds richness and creaminess to the dish. If you're looking for a lighter option, you can substitute half-and-half or even Greek yogurt, but keep in mind that these alternatives will change the final texture and flavor slightly. Adding a pinch of nutmeg can enhance the cream's flavor if you're feeling adventurous. Mixing the cream with dried oregano not only allows the herbs to steep into the sauce but also ensures even distribution of flavor throughout the vegetables.

When mixing the cream and seasoning, aim for a smooth consistency by whisking vigorously. This ensures that the cream coats the vegetables evenly, enhancing every bite without creating pools of cream at the bottom. If you prefer a thicker sauce, consider adding a tablespoon of cornstarch mixed in a bit of the cream before combining it with the vegetables; this will help thicken the overall casserole as it bakes.

Ingredients

Gather the following ingredients to create a delectable Sunday Baked Vegetable Casserole:

Vegetables

2 cups diced zucchini
1 cup chopped bell peppers
1 cup diced tomatoes
1 cup chopped spinach
1 cup sliced mushrooms

Sauce and Toppings

1 cup heavy cream
1 cup grated mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
Salt and pepper to taste

Ensure everything is prepped and ready to go before you start combining ingredients!

Instructions

Let's get started on making the casserole:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare Vegetables

In a large bowl, combine diced zucchini, chopped bell peppers, diced tomatoes, chopped spinach, and sliced mushrooms.

Mix Sauce

In another bowl, mix the heavy cream, dried oregano, salt, and pepper until well combined.

Combine

Pour the cream mixture over the vegetables and stir until evenly coated.

Layer and Bake

Transfer the mixture to a greased baking dish and sprinkle mozzarella and Parmesan cheese on top. Bake for 40 minutes or until golden and bubbly.

Serve

Let it cool for a few minutes before serving to allow the flavors to meld.

Enjoy your delicious baked vegetable casserole!

Pro Tips

For added flavor, try incorporating seasonal herbs like basil or thyme, and feel free to substitute different vegetables based on what you have available.

Storage and Reheating Tips

This casserole is an excellent meal prep option and can be stored in an airtight container in the refrigerator for up to four days. To reheat, simply transfer the casserole back to the oven at 350°F (175°C) for about 20-25 minutes, or until warmed through. Cover with foil during the first half of reheating to prevent the cheese from over-browning.

If you're looking to freeze leftovers, allow the casserole to cool completely before wrapping it tightly in plastic wrap and then foil. It can be frozen for up to three months. When ready to eat, thaw it overnight in the refrigerator and reheat as mentioned above. This makes it a great option for busy weekday lunches!

Creative Serving Ideas

This baked vegetable casserole is wonderful on its own, but it can also be elevated in various ways. Consider serving it alongside a fresh arugula salad drizzled with balsamic vinaigrette for a bright contrast. For added protein, pair it with grilled chicken or fish, transforming your meal into a heartier affair that's still packed with veggies.

Another enjoyable approach is to serve it as a filling for wraps or atop a bed of grains like quinoa or brown rice, creating a colorful and nutritious bowl. You can also garnish with fresh herbs such as basil or parsley just before serving to add a pop of freshness that complements the rich flavors beautifully.

Questions About Recipes

→ Can I make this casserole ahead of time?

Yes, you can prepare it a day in advance and keep it in the refrigerator. Just pop it in the oven to heat before serving.

→ What vegetables work best in this casserole?

You can use a mix of your choice! Carrots, broccoli, and cauliflower are excellent options to add variety.

→ Can I substitute the cream for a healthier option?

Absolutely! Greek yogurt or low-fat sour cream can be used for a lighter version.

→ Is there a vegan alternative to this casserole?

Yes! Substitute cream with coconut milk and cheese with nutritional yeast or a dairy-free cheese alternative.