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 chopped broccoli; 2 cups diced bell peppers; 1 cup sliced mushrooms; 1 cup chopped zucchini; 1 cup corn kernels; 3 cups shredded cheddar cheese; 2 cups cooked quinoa or rice; 1 cup cream of mushroom soup; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 cup breadcrumbs; 2 tablespoons melted butter; 1/2 teaspoon Italian seasoning

Highlighted under: Baking & Desserts

I always look forward to Sundays when I can gather the family for a comforting meal. This Sunday Baked Vegetable Casserole has become a staple in our home, full of vibrant flavors and wholesome ingredients. I love how I can utilize whatever veggies I have on hand, making it a great way to reduce waste while creating something delicious. With layers of cheesy goodness and a crunchy topping, this dish warms the heart and the belly!

Created by

Imogen Walker

Last updated on 2026-01-13T22:37:19.629Z

After experimenting with various vegetable casseroles, I found that the key to a delicious outcome lies in the seasoning and the method of layering. Instead of mixing everything together, I carefully layer the vegetables and the cheese, allowing each layer's flavors to shine while melding into a harmonious dish. I’ve also learned to roast some veggies beforehand, enhancing their flavors and textures, which really elevates the casserole.

This dish not only brings joy to our family table but is also perfect for meal prep. I often make a large batch and freeze individual portions for busy weeknights. Just reheat in the oven or microwave, and you have a nutritious meal ready in minutes. Trust me, once you try it, you’ll want to make it a weekly tradition!

        Why You Will Love This Recipe
        Colorful array of fresh vegetables
Cheesy, comforting layers with a crispy top
Great for meal prep and family gatherings

      

Getting the Vegetables Just Right

One of the highlights of this Sunday Baked Vegetable Casserole is the vibrant selection of vegetables. I recommend using fresh, seasonal produce for the best flavor and texture. When sautéing the vegetables, ensure they become slightly tender but not mushy; this usually takes about 5-7 minutes over medium heat. This method helps retain their integrity in the casserole, giving each bite a delightful crunch amid the creamy layers.

If you're short on some of the suggested vegetables, feel free to substitute with your favorites. Spinach, asparagus, or diced tomatoes can work well, and even frozen vegetables can be a suitable alternative when fresh isn’t available. Just be sure to thaw and drain any excess moisture to prevent the casserole from becoming watery.

Perfecting the Layers

Building the layers in your casserole is not just about aesthetics; it plays a crucial role in flavor melding. I suggest using a large baking dish (at least 9x13 inches) for even cooking. Start with a base of cooked quinoa or rice, which adds a hearty element and soaks up the flavors. Make sure to spread it evenly to create a solid foundation that helps support the weight of the vegetables and cheese that follow.

When adding the cheese, consider shredding it yourself instead of using pre-packaged options. Freshly shredded cheese melts better and achieves that perfect creamy texture that binds all the layers together. Plus, a mix of cheeses—perhaps mozzarella or pepper jack with cheddar—could add an exciting twist if you're up for experimenting.

Ingredients

Fresh Vegetables

2 cups chopped broccoli
2 cups diced bell peppers
1 cup sliced mushrooms
1 cup chopped zucchini
1 cup corn kernels

Casserole Layers

3 cups shredded cheddar cheese
2 cups cooked quinoa or rice
1 cup cream of mushroom soup
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Topping

1 cup breadcrumbs
2 tablespoons melted butter
1/2 teaspoon Italian seasoning

Instructions

Prepare the Vegetables

Preheat your oven to 375°F (190°C). In a pan, sauté the chopped broccoli, bell peppers, mushrooms, and zucchini until slightly tender, about 5-7 minutes.

Layer the Casserole

In a large baking dish, spread half of the cooked quinoa or rice evenly across the bottom. Layer the sautéed vegetables on top of the rice, followed by half of the cheddar cheese.

Add Creamy Mixture

In a bowl, mix the cream of mushroom soup, garlic powder, onion powder, salt, and pepper. Spread this mixture over the cheese layer.

Finish with More Layers

Top with the remaining quinoa or rice, then add the rest of the vegetables and finish with the remaining cheese.

Prepare the Topping

In a small bowl, combine the breadcrumbs, melted butter, and Italian seasoning. Sprinkle this mixture evenly over the casserole.

Bake

Cover the casserole with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the top is golden brown and crispy.

Serve

Let the casserole cool for a few minutes before slicing. Serve warm and enjoy!

Pro Tips

For a vegetarian protein boost, consider adding cooked lentils or chickpeas between the layers for added nutrition and flavor.

Make-Ahead and Storage Tips

This casserole is excellent for meal prep! You can assemble it a day in advance and refrigerate it until you’re ready to bake. Just be sure to cover it tightly with foil to prevent it from drying out. If you want to freeze it, consider baking it partially (about 20 minutes) before cooling and wrapping it for the freezer. This way, when you reheat it later, it warms through evenly while still achieving that crispy top.

To reheat, I suggest covering with foil and baking at 350°F (175°C) for 25-30 minutes, then removing the foil for the last 10 minutes to restore the crunch. Monitor closely to ensure it doesn’t overcook or dry out.

Serving Suggestions

For a complete family meal, serve this casserole alongside a fresh green salad or garlic bread. The freshness from the salad balances the creamy richness of the casserole, making it even more satisfying. If you enjoy some heat, consider sprinkling crushed red pepper flakes on top before serving for an added kick.

You could also transform this casserole into a brunch dish by pairing it with poached eggs on top. The runny yolk adds a beautiful creaminess that enhances the overall dish. This can turn your Sunday meal into a culinary experience that everyone will look forward to!

Questions About Recipes

→ Can I make this casserole ahead of time?

Absolutely! You can prepare it the night before and store it in the fridge. Just add a few extra minutes to the baking time if baking from cold.

→ What other vegetables can I use?

Feel free to swap out the vegetables for your favorites or whatever you have on hand, such as spinach, asparagus, or Brussels sprouts.

→ Can I freeze leftovers?

Yes, this casserole freezes well. Just make sure to wrap it tightly to prevent freezer burn. Thaw in the fridge before reheating.

→ Is it possible to make this dairy-free?

Certainly! Use dairy-free cheese and a plant-based cream soup substitute to make this casserole suitable for a dairy-free diet.