22 Delicious Vegetable Casserole Recipes for Every Occasion

Ever find yourself staring into your fridge, wondering how to turn those vibrant veggies into a meal that wows? You’re in luck! Our roundup of 22 Delicious Vegetable Casserole Recipes is here to save your dinner plans. From cozy comfort food to quick weeknight fixes, these dishes are perfect for any occasion. Ready to dig in? Let’s explore these mouthwatering options together!

Spinach and Artichoke Casserole

Ready to dive into a dish that’s as comforting as it is delicious? This spinach and artichoke casserole is your go-to for a hearty, veggie-packed meal that everyone will love.

Ingredients

• 1 cup of creamy ricotta cheese
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 1 cup of shredded mozzarella cheese, melty and stretchy
• 1 can (14 oz) of artichoke hearts, drained and chopped
• 10 oz of fresh spinach leaves, wilted and squeezed dry
• 2 cloves of garlic, minced and fragrant
• 1/2 cup of heavy cream, rich and velvety
• 1 tbsp of extra virgin olive oil, fruity and smooth
• 1/2 tsp of crushed red pepper flakes, for a subtle kick
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. In a large bowl, mix together the ricotta, Parmesan, and half of the mozzarella cheese until well combined.
3. Fold in the chopped artichoke hearts, spinach, and minced garlic into the cheese mixture.
4. Season with salt, black pepper, and red pepper flakes, then stir in the heavy cream for moisture.
5. Transfer the mixture to the prepared baking dish and sprinkle the remaining mozzarella on top.
6. Bake for 25-30 minutes, or until the top is golden and bubbly.
7. Let it sit for 5 minutes before serving to allow the casserole to set.

Buttery and rich, this casserole boasts a creamy interior with a slightly crispy top. Serve it alongside a crisp salad or crusty bread for a complete meal that’s sure to impress.

Mushroom and Leek Casserole

Perfect for those cozy evenings when you’re craving something hearty yet simple, this mushroom and leek casserole brings together earthy flavors in a dish that’s as comforting as it is delicious.

Ingredients

• 2 cups sliced cremini mushrooms, earthy and robust
• 1 large leek, white and light green parts only, thinly sliced and rinsed well
• 2 tbsp unsalted butter, rich and creamy
• 1 cup heavy cream, luxuriously thick
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 1 tsp fresh thyme leaves, fragrant and slightly floral
• 1/2 tsp kosher salt, for seasoning
• 1/4 tsp freshly ground black pepper, for a subtle kick
• 1 cup breadcrumbs, golden and crispy

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, melt the unsalted butter until it’s frothy, about 1 minute.
3. Add the thinly sliced leek to the skillet, sautéing until it’s soft and translucent, about 5 minutes. Tip: Stir occasionally to prevent browning.
4. Stir in the sliced cremini mushrooms, cooking until they’re golden and have released their moisture, about 8 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
5. Pour in the heavy cream, stirring to combine, then simmer until the mixture thickens slightly, about 3 minutes.
6. Remove from heat and fold in the grated Parmesan cheese, fresh thyme leaves, kosher salt, and freshly ground black pepper, mixing well.
7. Transfer the mixture to a greased baking dish, spreading it evenly.
8. Sprinkle the breadcrumbs over the top for a crispy finish.
9. Bake in the preheated oven until the top is golden and bubbly, about 20 minutes. Tip: Keep an eye on the breadcrumbs to prevent burning.

Best served straight from the oven, this casserole boasts a creamy interior with a crunchy top, making every bite a delightful contrast. Pair it with a crisp green salad for a complete meal that’s sure to impress.

Sweet Potato and Kale Casserole

Dig into this cozy, nutrient-packed Sweet Potato and Kale Casserole that’s perfect for any night of the week. You’ll love how the sweet and savory flavors come together in this hearty dish.

Ingredients

• 2 large sweet potatoes, peeled and thinly sliced
• 1 bunch of fresh kale, stems removed and leaves chopped
• 1 cup of heavy cream, rich and velvety
• 1/2 cup of grated Parmesan cheese, sharp and nutty
• 2 tbsp of unsalted butter, creamy and smooth
• 1 tsp of garlic powder, aromatic and pungent
• 1/2 tsp of smoked paprika, warm and slightly sweet
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with butter.
2. Layer half of the thinly sliced sweet potatoes in the bottom of the dish, overlapping slightly.
3. Top the sweet potatoes with half of the chopped kale, spreading it evenly.
4. Drizzle half of the heavy cream over the kale, then sprinkle with half of the Parmesan cheese, garlic powder, smoked paprika, salt, and pepper.
5. Repeat the layers with the remaining sweet potatoes, kale, cream, and seasonings.
6. Dot the top with small pieces of the remaining butter for a golden finish.
7. Cover the dish with aluminum foil and bake for 30 minutes.
8. Remove the foil and bake for an additional 15 minutes, or until the top is bubbly and lightly browned.
9. Let the casserole stand for 5 minutes before serving to allow the layers to set.

After baking, the casserole emerges with a creamy interior and a slightly crispy top. A sprinkle of extra Parmesan right before serving adds a delightful salty crunch. Enjoy it as a main dish or a robust side to roasted meats.

Zucchini and Tomato Casserole

Veggies take center stage in this cozy, comforting dish that’s perfect for those late summer days when your garden is overflowing. You’ll love how the zucchini and tomatoes bake together into something truly special.

Ingredients

• 2 medium zucchinis, sliced into 1/4-inch rounds
• 3 large ripe tomatoes, sliced into 1/4-inch rounds
• 1 cup shredded mozzarella cheese, creamy and mild
• 1/2 cup grated Parmesan cheese, sharp and nutty
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1 tsp sea salt, for that perfect seasoning
• 1 tbsp fresh basil leaves, thinly sliced for a pop of color and flavor

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. Lightly grease a 9×13 inch baking dish with a bit of the olive oil to prevent sticking.
3. Arrange the zucchini and tomato slices in alternating layers in the dish, slightly overlapping for a beautiful presentation.
4. Drizzle the remaining olive oil over the top, then sprinkle with sea salt and black pepper for seasoning.
5. Cover the dish with aluminum foil and bake for 25 minutes, allowing the veggies to soften and release their juices.
6. Remove the foil, sprinkle the mozzarella and Parmesan cheeses evenly over the top, and bake uncovered for another 15 minutes, or until the cheese is bubbly and golden.
7. Garnish with fresh basil leaves right before serving to add a fresh, aromatic touch.

When it comes out of the oven, the casserole is a harmony of textures—creamy cheese, tender veggies, and a slight crispness from the baked edges. Try serving it alongside a crusty piece of bread to soak up all the delicious juices.

Eggplant Parmesan Casserole

Now, imagine coming home to the comforting aroma of a bubbling Eggplant Parmesan Casserole, a dish that’s as hearty as it is delicious. You’ll love how the layers of tender eggplant, rich tomato sauce, and melted cheese come together in this easy-to-make casserole.

Ingredients

• 2 large, firm eggplants, sliced into 1/2-inch rounds
• 1 cup all-purpose flour, for dredging
• 3 large farm-fresh eggs, beaten
• 2 cups Italian-style breadcrumbs, finely ground
• 1/2 cup rich extra virgin olive oil, for frying
• 3 cups homemade marinara sauce, simmered with fresh basil
• 2 cups shredded mozzarella cheese, creamy and mild
• 1/2 cup freshly grated Parmesan cheese, sharp and nutty
• 1 tsp finely ground black pepper, for seasoning
• 1 tsp sea salt, for seasoning

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Season the eggplant slices with sea salt and let them sit for 10 minutes to draw out moisture. Pat dry with paper towels.
3. Set up a dredging station with three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with black pepper in the third.
4. Dredge each eggplant slice in flour, dip in eggs, then coat with breadcrumbs, pressing gently to adhere.
5. Heat olive oil in a large skillet over medium heat. Fry eggplant slices in batches until golden brown, about 3 minutes per side. Drain on paper towels.
6. Spread a thin layer of marinara sauce in the bottom of the baking dish. Arrange a layer of fried eggplant slices over the sauce.
7. Sprinkle with a third of the mozzarella and Parmesan cheeses. Repeat layers twice, ending with cheese.
8. Bake for 25 minutes, or until the cheese is bubbly and golden. Let stand for 5 minutes before serving.

This casserole is a masterpiece of textures, from the crispy breadcrumb coating to the soft, savory eggplant beneath. The flavors are bold and comforting, with the tangy tomato sauce and creamy cheeses complementing each other perfectly. Try serving it with a side of garlic bread to soak up all the delicious sauce.

Butternut Squash and Sage Casserole

Got a butternut squash sitting on your counter begging to be used? This butternut squash and sage casserole is your answer. It’s cozy, flavorful, and just the thing for a chilly evening.

Ingredients

• 1 medium butternut squash, peeled and cubed into 1-inch pieces
• 2 tbsp rich extra virgin olive oil
• 1 tbsp finely chopped fresh sage
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 tsp finely ground black pepper
• 1/2 tsp sea salt

Instructions

1. Preheat your oven to 375°F and lightly grease a casserole dish with olive oil.
2. Toss the cubed butternut squash with olive oil, sage, black pepper, and sea salt in a large bowl until evenly coated.
3. Spread the squash in a single layer in the prepared casserole dish. Tip: For even cooking, make sure the pieces aren’t overlapping too much.
4. Roast in the preheated oven for 25 minutes, or until the squash starts to soften and edges begin to caramelize.
5. Remove the dish from the oven and drizzle the heavy cream evenly over the squash. Sprinkle with Parmesan cheese. Tip: For a golden top, broil for the last 2-3 minutes of cooking.
6. Return to the oven and bake for an additional 15 minutes, or until the cream is bubbly and the cheese is melted.
7. Let the casserole sit for 5 minutes before serving to allow the flavors to meld. Tip: This resting time also makes it easier to serve.

Every bite of this casserole is a mix of creamy, sweet, and savory flavors, with a hint of earthiness from the sage. Serve it as a standout side or top with a fried egg for a hearty breakfast twist.

Green Bean and Almond Casserole

Now, imagine a dish that brings together the crunch of almonds with the tender bite of green beans, all smothered in a creamy, savory sauce. It’s the kind of side that steals the show at any dinner table.

Ingredients

• 1 pound fresh green beans, trimmed and halved
• 1 cup sliced almonds, toasted to golden perfection
• 2 tablespoons unsalted butter, rich and creamy
• 2 tablespoons all-purpose flour, finely sifted
• 1 cup whole milk, cold and fresh
• 1 cup chicken broth, savory and rich
• 1/2 cup heavy cream, luxuriously thick
• 1 teaspoon garlic powder, aromatic and pungent
• 1/2 teaspoon onion powder, subtly sweet
• Salt and freshly ground black pepper, to season
• 1/2 cup crispy fried onions, for that irresistible crunch

Instructions

1. Preheat your oven to 350°F (175°C) to ensure it’s ready for baking.
2. Blanch the green beans in boiling water for 3 minutes, then plunge them into ice water to stop the cooking process and lock in that vibrant green color.
3. In a large skillet over medium heat, melt the butter until it’s bubbly and fragrant.
4. Whisk in the flour to create a smooth roux, cooking for about 1 minute to remove the raw flour taste.
5. Gradually pour in the milk, chicken broth, and heavy cream, whisking constantly to prevent lumps.
6. Stir in the garlic powder, onion powder, salt, and pepper, then simmer the sauce for 5 minutes until it thickens slightly.
7. Fold in the blanched green beans and half of the toasted almonds, ensuring everything is evenly coated with the sauce.
8. Transfer the mixture to a baking dish, sprinkle the remaining almonds and the crispy fried onions on top.
9. Bake for 25 minutes, or until the top is golden and the sauce is bubbling around the edges.
10. Let it sit for 5 minutes before serving to allow the flavors to meld together beautifully.

With its creamy interior and crunchy topping, this casserole is a textural dream. Serve it alongside roasted chicken or as part of a holiday spread for a dish that’s sure to impress.

Corn and Bell Pepper Casserole

Mmm, imagine diving into a dish that’s as colorful as it is comforting. This corn and bell pepper casserole brings together sweet, crunchy, and creamy in every bite, perfect for those cozy nights in or potluck dinners where you want to impress without the stress.

Ingredients

• 2 cups fresh corn kernels, sweet and crisp
• 1 large red bell pepper, diced into vibrant chunks
• 1 cup sharp cheddar cheese, grated to melty perfection
• 1/2 cup heavy cream, rich and velvety
• 2 tbsp unsalted butter, for a golden touch
• 1 tsp salt, to brighten all the flavors
• 1/2 tsp black pepper, freshly ground for a bit of spice

Instructions

1. Preheat your oven to 375°F (190°C) to get it ready for baking.
2. In a large skillet, melt the unsalted butter over medium heat until it’s bubbly and fragrant.
3. Add the diced red bell pepper to the skillet, sautéing for about 5 minutes until it’s just starting to soften.
4. Toss in the fresh corn kernels, stirring occasionally, for another 5 minutes to lightly caramelize the edges.
5. Pour in the heavy cream, stirring gently to coat the vegetables, and let it simmer for 2 minutes to thicken slightly.
6. Season with salt and freshly ground black pepper, mixing well to distribute the flavors evenly.
7. Transfer the mixture to a baking dish, sprinkling the grated sharp cheddar cheese evenly over the top.
8. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and golden brown.
9. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Zesty and vibrant, this casserole is a delightful mix of textures, from the creamy corn to the crisp bell peppers, all under a blanket of gooey cheese. Serve it alongside grilled chicken or as a standalone vegetarian main for a dish that’s as versatile as it is delicious.

Brussels Sprouts and Bacon Casserole

Got a hankering for something cozy yet a bit fancy? This Brussels sprouts and bacon casserole is your go-to. It’s the perfect blend of savory, crispy, and creamy that’ll have everyone asking for seconds.

Ingredients

• 1 lb fresh Brussels sprouts, trimmed and halved
• 6 slices thick-cut bacon, chopped into bite-sized pieces
• 1 cup heavy cream, rich and velvety
• 1 cup shredded sharp cheddar cheese, freshly grated
• 1/2 cup grated Parmesan cheese, nutty and bold
• 2 cloves garlic, minced to release its aromatic flavor
• 1 tbsp olive oil, extra virgin for a fruity note
• 1/2 tsp salt, to enhance all the flavors
• 1/4 tsp black pepper, freshly ground for a bit of spice

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove with a slotted spoon and set aside on paper towels to drain.
3. In the same skillet, add olive oil and sauté the Brussels sprouts cut side down until golden brown, about 5 minutes. Tip: Don’t stir too much to get that perfect caramelization.
4. Add minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
5. Pour in the heavy cream, then stir in the cheddar cheese, Parmesan, salt, and pepper. Cook until the cheese melts and the sauce thickens slightly, about 3 minutes.
6. Transfer the mixture to a greased baking dish and top with the cooked bacon. Tip: For extra crispiness, broil for the last 2 minutes of baking.
7. Bake in the preheated oven for 20 minutes, or until bubbly and lightly browned on top.
8. Let it sit for 5 minutes before serving to allow the sauce to set. Tip: This resting time makes it easier to serve.

Mmm, the casserole comes out creamy with a crispy bacon topping, and the Brussels sprouts add a delightful texture contrast. Serve it straight from the oven with a side of crusty bread to soak up all that cheesy goodness.

Asparagus and Gruyere Casserole

Now, imagine diving into a dish that’s the perfect blend of creamy, cheesy goodness with a crisp, green crunch. That’s exactly what you get with this Asparagus and Gruyere Casserole, a dish that’s as comforting as it is elegant.

Ingredients

• 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
• 2 cups shredded Gruyere cheese, sharp and nutty
• 1 cup heavy cream, rich and velvety
• 2 large farm-fresh eggs, lightly beaten
• 1/2 cup breadcrumbs, golden and crispy
• 2 tbsp unsalted butter, melted and fragrant
• 1 tsp sea salt, finely ground
• 1/2 tsp black pepper, freshly cracked
• 1/4 tsp nutmeg, warm and aromatic

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with butter.
2. Blanch the asparagus in boiling water for 2 minutes, then plunge into ice water to stop the cooking. Drain well.
3. In a large bowl, whisk together the heavy cream, eggs, salt, pepper, and nutmeg until smooth.
4. Layer the blanched asparagus in the prepared baking dish and sprinkle with half of the Gruyere cheese.
5. Pour the cream mixture over the asparagus and cheese, ensuring even coverage.
6. Top with the remaining Gruyere cheese and sprinkle the breadcrumbs evenly over the top.
7. Drizzle the melted butter over the breadcrumbs for a golden finish.
8. Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
9. Let the casserole rest for 5 minutes before serving to allow the flavors to meld.

Just out of the oven, this casserole boasts a creamy interior with a crispy, cheesy top. Serve it alongside a crisp white wine for a meal that feels both indulgent and refreshingly light.

Carrot and Ginger Casserole

Now, imagine a dish that brings together the sweet earthiness of carrots with the warm zing of ginger, all baked into a comforting casserole. It’s the kind of meal that feels like a hug on a chilly evening, and guess what? You can whip it up with just a handful of ingredients.

Ingredients

• 2 cups of peeled, thinly sliced carrots (about 4 large, vibrant orange carrots)
• 1 tbsp of freshly grated ginger (for that punchy, aromatic kick)
• 1 cup of heavy cream (rich and velvety)
• 1/2 cup of grated Parmesan cheese (sharp and salty)
• 1 tbsp of unsalted butter (for a golden, buttery crust)
• 1/2 tsp of sea salt (to enhance all the flavors)
• 1/4 tsp of freshly ground black pepper (for a slight heat)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a medium bowl, toss the thinly sliced carrots with freshly grated ginger, sea salt, and black pepper until evenly coated. Tip: The thinner the carrots, the quicker they’ll soften in the oven.
3. Layer the carrot mixture in a buttered casserole dish, then pour the heavy cream evenly over the top. Tip: Heavy cream adds a luxurious texture, but for a lighter version, you can substitute with half-and-half.
4. Sprinkle the grated Parmesan cheese over the top, then dot with small pieces of unsalted butter. Tip: The butter will melt and help the cheese brown beautifully.
5. Bake in the preheated oven for 25-30 minutes, or until the carrots are tender and the top is bubbly and golden brown.

Mmm, the casserole comes out with a creamy interior and a slightly crispy top, offering a delightful contrast in textures. Serve it as a side to roasted chicken or enjoy it on its own for a vegetarian main that’s full of flavor.

Pea and Mint Casserole

Ever find yourself craving something that’s both comforting and a little bit fancy? This pea and mint casserole is your answer, blending creamy textures with a fresh, herby kick that’ll make your taste buds sing.

Ingredients

• 2 cups of sweet, tender green peas
• 1/4 cup of fresh, aromatic mint leaves, finely chopped
• 1 cup of rich, full-fat heavy cream
• 1/2 cup of sharp, grated Parmesan cheese
• 1 tbsp of smooth, unsalted butter
• 1/2 tsp of fine sea salt
• 1/4 tsp of freshly cracked black pepper
• 1/2 cup of crispy, golden breadcrumbs

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a medium saucepan, melt the unsalted butter over low heat, then add the green peas, stirring gently for 2 minutes to slightly soften them.
3. Pour in the heavy cream, stirring continuously to combine, then let the mixture simmer for 5 minutes until it thickens slightly. Tip: Keep the heat low to prevent the cream from separating.
4. Remove the saucepan from heat, then stir in the grated Parmesan cheese, chopped mint leaves, sea salt, and black pepper until well mixed.
5. Transfer the pea mixture to a greased casserole dish, spreading it evenly with a spatula.
6. Sprinkle the golden breadcrumbs over the top for a crunchy texture. Tip: For extra crispiness, lightly toast the breadcrumbs in a dry pan before sprinkling.
7. Bake in the preheated oven for 20 minutes, or until the top is bubbly and golden brown. Tip: Place the casserole dish on the middle rack for even baking.
8. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together beautifully.

Mmm, imagine digging into this casserole—creamy peas with a hint of mint, topped with that irresistible crunchy layer. Serve it alongside a crisp salad or as a standout side at your next dinner party.

Ratatouille Casserole

Fancy a cozy, veggie-packed dish that’s as fun to make as it is to eat? You’ll love this Ratatouille Casserole, a colorful blend of summer vegetables baked to perfection.

Ingredients

• 2 tbsp rich extra virgin olive oil
• 1 large yellow onion, thinly sliced
• 3 cloves garlic, minced
• 1 medium eggplant, cut into 1/2-inch cubes
• 2 medium zucchinis, sliced into 1/4-inch rounds
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 4 ripe tomatoes, diced
• 1 tsp finely ground black pepper
• 1 tsp sea salt
• 1 tbsp fresh thyme leaves
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil.
2. In a large skillet, heat 2 tbsp of olive oil over medium heat. Add the thinly sliced onion and minced garlic, sautéing until soft and fragrant, about 5 minutes.
3. Add the cubed eggplant, zucchini rounds, diced red and yellow bell peppers to the skillet. Cook for 10 minutes, stirring occasionally, until the vegetables start to soften.
4. Stir in the diced tomatoes, black pepper, sea salt, and fresh thyme leaves. Cook for another 5 minutes, allowing the flavors to meld.
5. Transfer the vegetable mixture to the prepared baking dish. Sprinkle the grated Parmesan cheese evenly over the top.
6. Bake in the preheated oven for 25-30 minutes, or until the cheese is golden and bubbly.
7. Let the casserole cool for 5 minutes before serving. This resting time helps the flavors to settle and makes it easier to slice.

Now, this Ratatouille Casserole is a harmony of textures, from the tender vegetables to the crispy, cheesy top. Serve it with a crusty baguette or over a bed of fluffy quinoa for a meal that’s as satisfying as it is beautiful.

Pumpkin and Lentil Casserole

You know those cozy fall evenings when all you want is something hearty, wholesome, and a little bit indulgent? This pumpkin and lentil casserole is your answer—packed with flavor and perfect for sharing (or not, we won’t judge).

Ingredients

– 1 cup dried green lentils, rinsed and picked over
– 2 cups cubed pumpkin (about 1-inch pieces)
– 1 large yellow onion, finely chopped
– 2 cloves garlic, minced
– 1 tbsp rich extra virgin olive oil
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– 1/4 tsp finely ground black pepper
– 2 cups vegetable broth
– 1/2 cup grated sharp cheddar cheese
– 1/4 cup chopped fresh parsley

Instructions

1. Preheat your oven to 375°F and lightly grease a medium casserole dish.
2. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, sautéing until soft and fragrant, about 5 minutes.
3. Stir in the cumin, smoked paprika, and black pepper, cooking for another minute to toast the spices.
4. Add the lentils, pumpkin, and vegetable broth to the skillet. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the lentils are tender and most of the liquid is absorbed.
5. Transfer the mixture to the prepared casserole dish and sprinkle the grated cheddar cheese on top.
6. Bake for 15-20 minutes, or until the cheese is bubbly and slightly golden.
7. Remove from the oven and let it sit for 5 minutes before sprinkling with fresh parsley.

Tip: For an extra crispy top, broil the casserole for the last 2 minutes of baking.
Tip: If your pumpkin is particularly tough, microwave the cubes for 2 minutes before adding them to the skillet to speed up cooking.
Tip: Leftovers? This casserole tastes even better the next day as the flavors meld together.

The casserole comes out creamy from the lentils, sweet from the pumpkin, and with just the right amount of spice. Serve it with a side of crusty bread to soak up all the goodness, or over a bed of greens for a lighter take.

Beetroot and Goat Cheese Casserole

Kickstart your meal with a dish that’s as vibrant in color as it is in flavor. This beetroot and goat cheese casserole is a cozy, comforting bake that brings together earthy sweetness and creamy tang in every bite. Perfect for when you’re craving something hearty yet sophisticated.

Ingredients

• 3 medium beetroots, peeled and thinly sliced (about 2 cups)
• 1 cup crumbled creamy goat cheese
• 1/2 cup heavy cream
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 1 tbsp fresh thyme leaves
• 1/2 cup grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish with olive oil.
2. Arrange the thinly sliced beetroots in the dish, overlapping slightly for even cooking.
3. In a small bowl, whisk together the heavy cream, olive oil, black pepper, and sea salt. Pour this mixture evenly over the beetroots.
4. Sprinkle the crumbled goat cheese and fresh thyme leaves over the top, ensuring even distribution.
5. Cover the dish with aluminum foil and bake for 30 minutes. Tip: The foil helps the beetroots steam and become tender.
6. Remove the foil, sprinkle the grated Parmesan cheese on top, and bake uncovered for another 15 minutes, or until the cheese is golden and bubbly. Tip: Keep an eye on it to prevent over-browning.
7. Let the casserole sit for 5 minutes before serving. This allows the flavors to meld together beautifully.

Creamy, tangy, and with a slight crunch from the beetroots, this casserole is a delight. Serve it with a crisp green salad or crusty bread to soak up all the deliciousness.

Cabbage and Apple Casserole

Zesty and comforting, this cabbage and apple casserole is the perfect blend of sweet and savory, making it a hit for any season. You’ll love how the apples add a subtle sweetness that pairs beautifully with the earthy cabbage.

Ingredients

• 1 large head of green cabbage, thinly sliced
• 2 crisp apples, cored and thinly sliced
• 1 cup sharp cheddar cheese, freshly grated
• 1/2 cup heavy cream
• 2 tbsp unsalted butter, melted
• 1 tsp caraway seeds
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish with butter.
2. In a large bowl, toss the thinly sliced cabbage and apples with the melted butter, caraway seeds, sea salt, and black pepper until evenly coated.
3. Transfer the cabbage and apple mixture to the prepared baking dish, spreading it out into an even layer.
4. Pour the heavy cream evenly over the cabbage and apple mixture, then sprinkle the freshly grated cheddar cheese on top.
5. Bake in the preheated oven for 35-40 minutes, or until the top is golden and bubbly and the cabbage is tender when pierced with a fork.
6. Let the casserole sit for 5 minutes before serving to allow the flavors to meld together.

Mmm, the casserole comes out with a delightful contrast of textures—creamy, crunchy, and cheesy all at once. Serve it alongside a roasted pork loin or enjoy it as a hearty vegetarian main.

Fennel and Orange Casserole

Sometimes, you stumble upon a dish that’s both refreshing and comforting, and this fennel and orange casserole is just that. It’s a bright, aromatic bake that’ll have you coming back for seconds.

Ingredients

• 2 large fennel bulbs, thinly sliced for a crisp texture
• 3 juicy oranges, peeled and segmented
• 1 cup heavy cream, for a rich, velvety sauce
• 1/2 cup grated Parmesan cheese, for a salty, umami kick
• 2 tbsp extra virgin olive oil, for a fruity depth
• 1 tsp finely ground black pepper, for a subtle heat
• 1/2 tsp sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking.
2. In a large bowl, toss the thinly sliced fennel with extra virgin olive oil, sea salt, and black pepper until evenly coated.
3. Arrange the fennel slices in a single layer at the bottom of a greased casserole dish for even cooking.
4. Scatter the orange segments over the fennel, allowing their juices to seep into the dish as it bakes.
5. Pour the heavy cream evenly over the fennel and oranges, creating a luscious layer that’ll bubble and thicken.
6. Sprinkle the grated Parmesan cheese on top for a golden, crispy crust.
7. Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and lightly browned.
8. Let the casserole rest for 5 minutes before serving to allow the flavors to meld together beautifully.

Creamy, with a hint of citrus and anise, this casserole is a delightful twist on traditional baked dishes. Serve it alongside a crisp green salad or as a standout side at your next dinner party.

Roasted Vegetable and Quinoa Casserole

Craving something hearty yet healthy? This roasted vegetable and quinoa casserole is your answer. It’s packed with flavors and textures that’ll make you forget it’s good for you.

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups vegetable broth, low-sodium and rich in flavor
• 2 cups mixed vegetables (like bell peppers, zucchini, and carrots), chopped into bite-sized pieces
• 2 tablespoons rich extra virgin olive oil
• 1 teaspoon garlic powder, for a warm, aromatic touch
• 1 teaspoon smoked paprika, adding a subtle depth
• 1/2 teaspoon sea salt, finely ground
• 1/4 teaspoon freshly ground black pepper, for a slight kick
• 1/2 cup shredded sharp cheddar cheese, for a creamy melt
• 1/4 cup fresh parsley, finely chopped for a bright finish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the broth is absorbed and quinoa is fluffy.
3. While the quinoa cooks, toss the chopped vegetables with olive oil, garlic powder, smoked paprika, sea salt, and black pepper on a large baking sheet. Spread them out in a single layer.
4. Roast the vegetables in the preheated oven for 20 minutes, stirring halfway through, until they’re tender and slightly caramelized.
5. In the prepared baking dish, combine the cooked quinoa and roasted vegetables. Sprinkle the shredded cheddar cheese evenly over the top.
6. Bake for 10 minutes, or until the cheese is bubbly and golden. Let it sit for 5 minutes before serving.
7. Garnish with fresh parsley before serving for an extra pop of color and flavor.

Velvety quinoa meets the smoky sweetness of roasted veggies, all under a blanket of melted cheese. Serve it straight from the dish for a cozy family dinner or portion it out for meal prep—it’s versatile like that.

Spicy Black Bean and Corn Casserole

Zesty flavors and hearty ingredients come together in this dish that’s perfect for any night of the week. You’ll love how the spicy kick pairs with the sweet corn and creamy black beans.

Ingredients

• 1 cup of creamy black beans, rinsed and drained
• 1 cup of sweet corn kernels, fresh or frozen
• 1/2 cup of sharp cheddar cheese, freshly grated
• 1/4 cup of rich sour cream
• 1 tbsp of vibrant chili powder
• 1 tsp of smoky cumin
• 1/2 tsp of garlic powder, finely ground
• 1/4 tsp of sea salt, coarse
• 1 tbsp of extra virgin olive oil, for greasing

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×9 inch baking dish with extra virgin olive oil.
2. In a large bowl, combine the creamy black beans, sweet corn kernels, vibrant chili powder, smoky cumin, finely ground garlic powder, and coarse sea salt. Mix well to ensure all ingredients are evenly coated.
3. Transfer the mixture to the greased baking dish, spreading it out into an even layer.
4. Dollop the rich sour cream over the top of the mixture, then use a spoon to gently spread it across the surface.
5. Sprinkle the freshly grated sharp cheddar cheese evenly over the sour cream layer.
6. Bake in the preheated oven for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Let the casserole sit for 5 minutes before serving to allow the layers to set.

Velvety and rich, this casserole boasts a perfect balance of spicy and sweet. Serve it with a side of crisp tortilla chips or over a bed of fluffy rice for a complete meal.

Lentil and Sweet Pepper Casserole

Unbelievably easy and packed with flavor, this lentil and sweet pepper casserole is your next go-to for a hearty, healthy meal that doesn’t skimp on taste. You’ll love how the sweetness of the peppers complements the earthy lentils, all baked to perfection.

Ingredients

• 1 cup dried green lentils, rinsed and drained
• 2 large sweet red peppers, diced into 1/2-inch pieces
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp rich extra virgin olive oil
• 1 tsp finely ground black pepper
• 1/2 tsp sea salt
• 2 cups vegetable broth
• 1 cup shredded sharp cheddar cheese
• 1/2 cup fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil.
2. In a large skillet over medium heat, warm the olive oil. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Tip: Stir frequently to prevent the garlic from burning, which can make it bitter.
4. Add the diced sweet peppers to the skillet, cooking for another 5 minutes until they start to soften.
5. Stir in the lentils, black pepper, and sea salt, mixing well to combine all the flavors.
6. Pour the vegetable broth into the skillet, bringing the mixture to a simmer. Let it cook for 10 minutes, allowing the lentils to absorb some of the broth.
7. Tip: The lentils should be tender but not fully cooked at this stage, as they’ll continue to cook in the oven.
8. Transfer the lentil mixture to the prepared baking dish, spreading it out evenly.
9. Sprinkle the shredded cheddar cheese on top, covering the lentil mixture completely.
10. Bake in the preheated oven for 25 minutes, or until the cheese is bubbly and golden brown.
11. Tip: For an extra crispy top, broil for the last 2 minutes of baking, watching closely to avoid burning.
12. Remove from the oven and let it sit for 5 minutes before serving. Garnish with fresh parsley.

Out of the oven, this casserole boasts a creamy texture with a slight crunch from the peppers, all under a layer of melted cheese. Serve it with a side of crusty bread to soak up the delicious juices, or over a bed of greens for a lighter option.

Wild Rice and Mushroom Casserole

Unbelievably cozy and packed with earthy flavors, this wild rice and mushroom casserole is your go-to comfort food for chilly evenings. You’ll love how the nutty wild rice pairs with the savory mushrooms, all baked to perfection under a golden, cheesy crust.

Ingredients

• 1 cup wild rice, rinsed and drained
• 2 cups chicken or vegetable broth, rich and flavorful
• 2 tbsp unsalted butter, creamy and golden
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced and aromatic
• 8 oz cremini mushrooms, sliced and earthy
• 1 tsp fresh thyme leaves, fragrant
• 1/2 cup heavy cream, luxuriously thick
• 1 cup shredded Gruyère cheese, melty and nutty
• Salt and freshly ground black pepper, to season

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, combine the wild rice and broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes, or until the rice is tender and the liquid is absorbed.
3. While the rice cooks, melt the butter in a large skillet over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 5 minutes.
4. Add the mushrooms and thyme to the skillet, cooking until the mushrooms are golden and their liquid has evaporated, about 8 minutes. Tip: Don’t overcrowd the pan to ensure the mushrooms brown nicely.
5. Stir in the cooked wild rice, heavy cream, and half of the Gruyère cheese. Season with salt and pepper to taste. Transfer the mixture to the prepared baking dish.
6. Sprinkle the remaining Gruyère cheese on top. Bake for 20 minutes, or until the cheese is bubbly and lightly golden. Tip: For an extra crispy top, broil for the last 2 minutes.
7. Let the casserole sit for 5 minutes before serving. This allows the flavors to meld and makes it easier to slice.

Perfectly hearty and satisfying, this casserole boasts a delightful contrast between the creamy interior and the crispy cheese topping. Serve it alongside a crisp green salad for a complete meal that’s sure to impress.

Conclusion

Mouthwatering and versatile, these 22 vegetable casserole recipes are sure to delight at any gathering. Whether you’re seeking comfort food or a healthy twist, there’s something here for every palate. We’d love to hear which dishes become your favorites—drop us a comment below! Don’t forget to share the love by pinning this roundup on Pinterest for your fellow home cooks to enjoy. Happy cooking!

Bella Bacinos