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Home » Recipes » Vegetable Sides

Cheesy Vegetable Casserole

Published: Jul 30, 2019 · Modified: Aug 26, 2020 by Bowl Me Over · 18 Comments

Love roasting vegetables? Me too, something about roasting that gives them the most succulent flavors.
Jump to Recipe Print Recipe

If you love roasted vegetables, cheese and sauce you'll love this easy cheesy vegetable casserole! Hearty enough to be a main dish or delicious as a side, even your pickiest eaters will gobble this down!

Eat your vegetables! 😋 Be sure and try this Carrot Soup Recipe next!

Cheesy Vegetable Casserole
All your favorite vegetables roasted until perfectly tender!

Easy Vegetable Casserole

I've kind of been leaning into comfort dishes lately. I'm hoping that works for you! Yesterday I made Green Beans and Tuna Casserole and this veggie casserole today...

If you like those recipes, you'll really love this easy casserole today! It's easy to make, loaded with vegetables and a great maindish or fantastic side dish - whatever works for you!

It's super easy to make and with all of those vegetables we have that are growing in the garden or you've picked up at the market, it's perfect!

Loaded with cheese and topped with sauce, you might even get your kids to eat a veggies or two?!!

Hey.... I won't tell if you don't!

What vegetable mix do you use in casserole?

  • This recipe calls for eggplant, tomatoes, onions, zucchini and yellow squash. To change it up you could also use:
  • bell peppers, asparagus, turnips, parsnips or really any vegetables that you like! It won't stack up quite the same, but it will still be delicious!

Grocery list for the casserole recipe

  • eggplant
  • beefsteak tomatoes
  • red onion
  • zucchini squash
  • yellow squash
  • mozzarella cheese
  • spaghetti sauce
  • bread crumbs
  • salt
  • pepper
  • olive oil
Sliced raw vegetables with cheese in cast iron skillet
Start by slicing the vegetables into rounds.

How to make a good vegetable casserole

Do I need to precook fresh vegetables?

Not at all, that's what makes this cheesy vegetable casserole so easy and delicious. You'll simply slice the fresh vegetables and cheese!

Can I use fresh vegetables instead of frozen?

I wouldn't recommend it for this recipe. Stick with fresh vegetables and enjoy!

I’m making this for a crowd and wondering if it can be doubled?

Of course, it's easy to double this recipe! And though I used a skillet, you can certainly use a large casserole dish - that will work nicely also.

Can I make this a few hours ahead of time and keep in the fridge until ready to bake

Absolutely! This is a great make-ahead dish. Just wait to add the bread crumbs and olive oil until you're ready to cook the dish.

Baked Vegetable Casserole in cast iron skillet
Be sure to brown the top of the casserole. That extra step makes it that much more delicious!

Steps to make Cheesy Vegetable Casserole

  1. pour half of the sauce into the bottom of the baking dish.
  2. slice the vegetables and cheese
  3. lay them in the pay alternating vegetables and cheese.
  4. season with salt and pepper
  5. top with bread crumbs
  6. sprinkle with olive oil
  7. bake until vegetables are tender and the top is crispy and browned

Something about roasting vegetables that gives them the most succulent flavors. This couldn't be easier and it is a delicious main dish or side dish for sharing!

Vegetable Casserole on white plate.

Mixed Vegetable Casserole

What to serve with this meal!

Green Salad with Fruit
This easy Garden Salad Recipe with a creamy homemade vinaigrette is as delicious as it is pretty!
Check out this recipe
A garden salad filled with fresh veggies and blueberries.
Veggie Stuffed Shells
Veggie stuffed shells full of veggies and flavor while remaining a lighter stuffed shell. The filling is a delicious blend of low-fat ricotta, mozzarella and parmesan cheese combined with a vegetable blend of zucchini, spinach, and carrots in a marinara sauce.
Check out this recipe
Stuffed shells with sauce in clear casserole pan
Cauliflower Steak for #MeatlessMonday
Cauliflower gets caramelized when it's roasted and topping it off with this pesto makes it hearty and delicious. 
Check out this recipe
Rolls from Frozen Bread Dough
These easy dinner rolls are simple and delicious! They are a perfect side dish at every meal!
Check out this recipe
Baked dinner rolls in skillet.
Meyer Lemon Curd Recipe
Lemon custard isn't just for a pie.  It's a delicious sweet dessert - try this topped with some homemade whipped cream and lemon zest
Check out this recipe
Lemon curd in dessert glass topped with whipped cream.

My hubby loved it, my mother-in-law loved it (and she's a pretty picky eater!) I couldn't have been happier with this - especially the eggplant - soooo good!

And because I can never leave well enough alone....the next morning I took the leftovers and made a simple egg bake and we loved that too!

More of my favorite easy meals!

  • Vegan Cuban Bowl with Plantains - served with a side of quinoa and red beans.
  • Pasta Primavera Casserole - all the veggies you love wrapped in a creamy sauce in this easy to make casserole dish!
  • Vegetarian Potato Soup - Creamy, rich and delicious!
  • Panda Express Honey Walnut Shrimp - so yummy and super easy to make!

Cheesy Vegetable Casserole

Cheesy Vegetable Casserole
Print Recipe Pin Recipe
5 from 3 votes

Cheesy Vegetable Casserole

Love roasting vegetables? Me too, something about roasting that gives them the most succulent flavors.
Prevent your screen from going dark
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Vegan and Vegetarian, Vegetables and Side Dishes
Cuisine: Vegetarian
Servings: 6 servings
Calories: 276kcal
Author: Deb Clark
Cost: $12
As an Amazon Associate I earn from qualifying purchases.

Equipment

  • Cast Iron Skillet

Ingredients

  • 1 large eggplant
  • 2 beefsteak tomatoes
  • 1 red onion
  • 2 zucchini squash
  • 2 yellow squash
  • 8 oz mozzarella cheese
  • 1 32 oz jar spaghetti sauce - use your favorite
  • ½ cup bread crumbs
  • 1 ½ teaspoons salt
  • ¾ teaspoon pepper
  • 1 tablespoon olive oil

I earn a commission from Instacart from qualifying purchases.

Instructions

  • Preheat the oven to 375 degrees.
  • Start by thickly slicing all of the vegetables eggplant, tomatoes, onion & squash - about ½ inch slices, set aside.
  • Take your skillet or casserole pan and pour about half of the jar of spaghetti sauce into the bottom of the pan, covering it completely.
  • Begin assembling the casserole starting with the largest vegetables first - layer the eggplant around the side, then tomatoes, onion and finish with the squash. If there are any extra vegetables, tuck them in the edges between the skillet & eggplant.
  • Then slice the mozzarella cheese and tuck that in between the vegetables. Sprinkle the vegetables generously with salt & pepper. Pour the remaining spaghetti sauce over the casserole dish.
  • Spread the bread crumbs over the top of the vegetables, sprinkle with olive oil. Cover tightly with aluminum foil and place in the oven for 45 minutes. Remove the foil and bake an additional 15 minutes until the bread crumbs are browned.
  • Remove from the oven and allow to sit about 10 minutes before serving.

Nutrition

Calories: 276kcal | Carbohydrates: 31g | Protein: 15g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 1716mg | Potassium: 1374mg | Fiber: 8g | Sugar: 17g | Vitamin A: 2154IU | Vitamin C: 52mg | Calcium: 270mg | Iron: 3mg
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First Published: October 5, 2015... Last Updated: July 30, 2019

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About Bowl Me Over

Welcome to Bowl Me Over! My name is Debra and I send warm greetings from sunny California. I am a serious foodie – I’ve been known as the go-to girl in our family for years, catering weddings and anniversary parties. In the summer I help cook mountains of food for our family reunions. Often times things I create end up in a bowl, hence the name Bowl Me Over! Let's stay connected, you can email me at [email protected] and find me on Facebook, Pinterest, Instagram, Twitter and YouTube.

Reader Interactions

Comments

  1. Prairie Gal Cookin

    October 12, 2015 at 9:21 pm

    Thanks for joining the #TryABite Tuesday Link-up! Please come join us again on Prairie Gal Cookin for this week's next link-up!

    Reply
    • Bowl Me Over

      October 13, 2015 at 10:55 am

      😀

      Reply
  2. swathi

    October 12, 2015 at 4:30 pm

    Stacked veggplant casserole looks delicious, thanks for sharing with Hearth and soul blog hop, pinning

    Reply
    • Bowl Me Over

      October 13, 2015 at 10:56 am

      You are very welcome!!

      Reply
  3. April J Harris

    October 12, 2015 at 1:29 pm

    5 stars
    Your Stacked Veggplant Casserole looks amazing, Deb - and I love what you did with the leftovers as well! This is such a wonderful dish. Thank you for sharing it with us at Hearth and Soul - I've featured this post at this week's hop and will share too!

    Reply
    • Bowl Me Over

      October 13, 2015 at 10:57 am

      Thank you so much April! Really appreciate the feature!!!

      Reply
  4. Julie

    October 07, 2015 at 2:49 pm

    OMG! This looks delicious. I think I could even get my husband to eat this!

    Reply
    • Bowl Me Over

      October 08, 2015 at 11:44 am

      Thanks Julie I hope you enjoy it!

      Reply
  5. Kathryn @ FoodieGirlChicago

    October 06, 2015 at 4:54 pm

    This sounds like a great way to incorporate a lot of veggies into a very tasty dish, and I love that you made breakfast with the leftovers!

    Reply
    • Bowl Me Over

      October 06, 2015 at 4:55 pm

      Thanks Kathryn! I appreciate your feedback & thanks for stopping by!

      Reply
  6. Manila Spoon (Abby)

    October 06, 2015 at 8:15 am

    5 stars
    Who needs meat when you have a delightful casserole like this! Looks so yum!

    Reply
    • Bowl Me Over

      October 06, 2015 at 9:22 am

      Thanks Abby! 😀

      Reply
  7. Sarah Walker Caron (Sarah's Cucina Bella)

    October 06, 2015 at 3:26 am

    Wow, that sounds delicious. And it's so pretty how you layered it together!

    Reply
    • Bowl Me Over

      October 06, 2015 at 9:24 am

      Thanks Sarah, just loved this meal!

      Reply
  8. Rhoda

    October 05, 2015 at 9:22 pm

    5 stars
    Oh, this sounds delicious!! My hubby is not an eggplant fan, so I will omit when I make it.... Orrrr maybe I'll see if he even notices! hehe

    Reply
    • Bowl Me Over

      October 06, 2015 at 9:25 am

      I like the way you think Rhoda! Mitch will never know!!! 😉

      Reply
  9. Loi

    October 05, 2015 at 4:35 pm

    This is just the best. Such good flavor and so easy to do. Saw it on my Facebook page and had to try it. I wish all meals could have this much flavor and be so easy. They the next day I can use the leftovers for an egg bake. Love it.

    Reply
    • Bowl Me Over

      October 06, 2015 at 9:26 am

      Thanks Loi - I'm so glad you enjoyed it!

      Reply

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