Cheesy Vegetable Casserole

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!

PIN IT HERE!!!

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

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.

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!

Mixed Vegetable Casserole

What to serve with this meal!

Garden Salad Recipe with Creamy Vinaigrette

Spring leads to light delicious meals often paired with a great salad! This easy Garden Salad Recipe with Creamy Vinaigrette is as delicious as it is pretty and easy to make.

Check out this recipe

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

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

Easy Dinner Rolls

Freshly baked rolls are easy to make using a simple shortcut! Tasty easy dinner rolls that are a perfect side dish at every meal!

Check out this recipe

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

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.
• Vegetarian Potato Soup – Creamy, rich and delicious!
• Panda Express Honey Walnut Shrimp – so yummy and super easy to make!

Some of the items below contain affiliate links; I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. However, I only promote things that I love and think you will love, too. For more information, please see my Disclosure Policy.

• You’ll need a great knife for all of this slicing and dicing! Click here for the knives I use and recommend.
• Here’s an affordable set of cutting boards for the kitchen.

If you post a photo, please tag me! I’d love to see your pictures! You can tag me with #bowlmeover or if you’re on Instagram use @bowl_me_over I can’t wait to see how yummy this turned out for you!

Cheesy Vegetable Casserole

Print

Cheesy Vegetable Casserole

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

Course Vegan and Vegetarian, Vegetables and Side Dishes

Cuisine Vegetarian

Keyword Eggplant, Tomatoes, Vegetables, Zucchini

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 6 servings

Calories 276kcal

Author Deb Clark

Cost $12

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
• 1/2 cup bread crumbs
• 1 1/2 teaspoons salt
• 3/4 teaspoon pepper
• 1 tablespoon olive oil

Instructions

• Preheat the oven to 375 degrees.
• Start by thickly slicing all of the vegetables eggplant, tomatoes, onion & squash – about 1/2 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

Sign up for emails here!

Don’t worry, we don’t share emails!