Savory Vegetable and Cheese Casserole Recipe

This savory vegetable and cheese casserole is the ultimate comfort dish that brings together a medley of vibrant vegetables, creamy cheese, and aromatic herbs baked to perfection. Whether you’re preparing a hearty family dinner or looking for a meal prep option for the week, this casserole delivers on taste, nutrition, and simplicity. It’s a wholesome vegetarian recipe that balances textures—crisp-tender vegetables, gooey melted cheese, and a lightly golden crust—without relying on any processed ingredients or artificial flavors. Perfect as a main dish or a delicious side, this casserole is satisfying enough to win over even the most devoted meat-lovers.

Ingredients

• 2 cups broccoli florets, chopped
• 1 cup cauliflower florets, chopped
• 1 cup carrots, thinly sliced
• 1 red bell pepper, diced
• 1 small zucchini, sliced
• 1 yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• ½ teaspoon crushed red pepper flakes (optional for heat)
• Salt and black pepper to taste
• 1 ½ cups shredded sharp cheddar cheese
• ½ cup grated Parmesan cheese
• 3 large eggs
• 1 cup whole milk
• 1 tablespoon all-purpose flour
• 1 cup breadcrumbs (panko or regular)
• 2 tablespoons butter, melted

Instructions

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with olive oil or butter.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped onions and cook until translucent, about 3 minutes.
3. Add minced garlic and sauté for another 30 seconds until fragrant.
4. Stir in the broccoli, cauliflower, carrots, zucchini, and bell pepper. Season with thyme, basil, salt, pepper, and red pepper flakes (if using). Cook for about 6–8 minutes, stirring occasionally, until the vegetables begin to soften.
5. While the vegetables are cooking, whisk together eggs, milk, and flour in a large bowl until well combined and smooth.
6. Add the partially cooked vegetables into the egg mixture. Stir in the shredded cheddar cheese and half of the Parmesan cheese. Mix thoroughly to coat everything evenly.
7. Pour the vegetable mixture into the prepared baking dish and spread evenly.
8. In a small bowl, mix breadcrumbs with the remaining Parmesan cheese and melted butter. Sprinkle this mixture evenly over the top of the casserole.
9. Cover the dish with foil and bake for 25 minutes. Remove foil and continue baking uncovered for another 15–20 minutes, or until the top is golden brown and the center is set.
10. Let the casserole rest for 5–10 minutes before serving to allow it to firm up for easier slicing.