This hearty and flavorful casserole is packed with a variety of vegetables and topped with a cheesy, buttery topping. It’s a perfect vegetarian main dish or a delicious side for any meal.
Ingredients:
- For the Vegetables:
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 1 yellow squash, diced
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10 ounce) package frozen corn, thawed
- 1 (15 ounce) can black beans, rinsed and drained
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- For the Topping:
- 1/2 cup all-purpose flour
- 1/2 cup butter, melted
- 1 cup shredded cheddar cheese
- 1/4 cup panko bread crumbs
Instructions:
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- Sauté Vegetables: In a large skillet or Dutch oven, heat a little olive oil over medium heat. Add onion and garlic and cook until softened, about 5 minutes. Add carrots, celery, zucchini, and yellow squash and cook until slightly tender, about 5-7 minutes.
- Combine Ingredients: Add diced tomatoes, corn, black beans, oregano, thyme, salt, and pepper to the skillet. Stir to combine.
- Make the Topping: In a small bowl, whisk together flour and melted butter until smooth. Stir in shredded cheddar cheese and panko bread crumbs.
- Assemble: Pour the vegetable mixture into the prepared baking dish. Sprinkle the cheese topping evenly over the vegetables.
- Bake: Bake in preheated oven for 25-30 minutes, or until the topping is golden brown and bubbly.
- Serve: Let the casserole stand for a few minutes before serving. Enjoy hot!