Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups zucchini, sliced; 2 cups bell peppers, chopped; 1 cup carrots, diced; 1 cup mushrooms, sliced; 1 cup spinach, chopped; 1 cup heavy cream; 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1 teaspoon garlic powder; Salt and pepper to taste

Highlighted under: Baking & Desserts

I absolutely love making this Sunday Baked Vegetable Casserole as a wholesome way to kick off the week. It’s packed with seasonal vegetables and topped with a creamy cheese sauce that makes every bite satisfying. You can customize it with whatever vegetables you have on hand, making it a versatile dish that fits any palate. Plus, it’s perfect for feeding a crowd or meal prepping for the week ahead. I’m always left feeling energized and fulfilled after enjoying this delicious casserole.

Created by

Marianne Hughes

Last updated on 2026-01-13T23:01:17.696Z

When I first made this casserole, I was surprised by how vibrant the colors of the vegetables became as they baked. The blend of textures from the soft zucchini to the crunchy bell peppers makes for a delightful eating experience. I also learned that layering the vegetables helps them cook evenly and retain their flavor, making each slice a burst of freshness.

Another tip I discovered is to let the casserole sit for a few minutes after baking. This allows the cheese sauce to set, making it easier to serve. I often enjoy this dish with crusty bread or a light salad to balance out the flavors. It’s a perfect way to bring the family together on a Sunday afternoon!

        Why You Will Love This Recipe
        Hearty and nutritious, perfect for a family meal
Versatile – use any seasonal vegetables you have
Creamy cheese sauce that ties all flavors together

      

Customizing Your Casserole

One of the best aspects of the Sunday Baked Vegetable Casserole is its adaptability. Feel free to replace the vegetables based on what’s in season or what you have on hand. Green beans, broccoli, or even sweet potatoes can work wonderfully. Just remember to cut your vegetables uniformly to ensure even cooking. I typically recommend keeping the ratio of hearty to leafy greens balanced to maintain texture and flavor. Your casserole can really reflect personal taste or dietary preferences.

If you have leftover cooked vegetables, such as grilled zucchini or roasted bell peppers, toss those in instead of fresh ones. They’ll add depth and additional flavor if microwaved; just heat them before layering in the casserole to avoid excess moisture. You can also sprinkle in herbs like thyme or basil for an extra aromatic punch.

Perfecting the Cheese Sauce

The cheese sauce is the heart of this vegetable casserole, bringing creaminess and richness that pulls everything together. When mixing the heavy cream with the cheeses, be careful not to overmix; a gentle fold helps keep the mixture lighter. This prevents a gluey texture that can occur if the cheese seizes up due to excess handling. Using a whisk can help you achieve a smooth consistency, but if clumps persist, a quick heat over low can loosen stubborn cheese.

For a lighter twist, consider substituting a portion of heavy cream with Greek yogurt, which adds tanginess while reducing calories. Alternatively, for a dairy-free option, coconut cream can work as a substitute, though it will give the sauce a unique flavor. Just remember to adjust the salt levels accordingly, as coconut cream tends to be sweeter than dairy cream.

Storing and Reheating Tips

This casserole is fantastic for meal prepping! After baking, let it cool completely, then store it in an airtight container in the fridge for up to four days. You can also freeze individual portions for a quick meal later on. Just ensure it’s tightly wrapped to prevent freezer burn. When freezing, I find it’s best to assemble the casserole without baking it first; bake straight from the freezer when ready to enjoy. Just add an extra 10-15 minutes to the baking time to ensure it’s heated through.

When reheating, a microwave is convenient if you’re in a rush. However, for the best texture, consider reheating in the oven at 350°F (175°C) for about 15-20 minutes. Keep it covered with foil to prevent the top from burning while warming the inside. Let it rest for a few minutes before digging in; this helps the sauce settle and makes for easier serving!

Ingredients

Vegetables

2 cups zucchini, sliced
2 cups bell peppers, chopped
1 cup carrots, diced
1 cup mushrooms, sliced
1 cup spinach, chopped

Sauce and Toppings

1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
Salt and pepper to taste

Feel free to mix and match your favorite vegetables!

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Vegetables

In a large bowl, combine all the vegetables and season with salt, pepper, and garlic powder.

Make the Sauce

In a separate bowl, mix the heavy cream with half of the mozzarella cheese and all of the Parmesan cheese.

Combine and Layer

In a greased casserole dish, layer the vegetables, then pour the cheese sauce over them, followed by the remaining mozzarella cheese on top.

Bake

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

Serve

Let it cool for a few minutes before slicing and serving.

Enjoy your delicious array of baked vegetables!

Pro Tips

Try adding different herbs like thyme or rosemary for extra flavor.

Serving Suggestions

A wonderful side to serve with this casserole is a fresh garden salad topped with your favorite vinaigrette. The lightness of the salad complements the richness of the casserole beautifully. If you want to make it heartier, crusty garlic bread is another fantastic pairing that allows you to scoop up those creamy bites. You can also serve this dish alongside roasted chicken or grilled fish for a balanced meal that will satisfy a crowd.

For added flavor, consider sprinkling fresh herbs like parsley or chives on top just before serving. This not only enhances the presentation but also brightens the dish’s flavors. Additionally, a few slices of avocado on the side can add creaminess and richness, making it even more engaging.

Troubleshooting Common Issues

If your casserole looks watery after baking, it may be due to excess moisture from the vegetables. Ensure you don’t overdo it with watery vegetables like zucchini. A quick fix is to lightly salt the veggies before mixing and let them sit for 10 minutes; this draws out moisture. You can also consider patting them dry with a paper towel to help mitigate this issue.

Another common problem may be the cheese sauce becoming too thick after baking. If you notice that the sauce has thickened excessively, it could be due to prolonged baking. Monitor baking closely and if needed, add a splash of milk or cream to loosen the sauce when you're ready to serve. Remember, you want that creamy texture to coat the veggies lightly.

Questions About Recipes

→ Can I use frozen vegetables?

Yes, but be sure to thaw and drain excess water before adding them to the casserole.

→ How can I make this dish vegan?

Substitute heavy cream with coconut milk and use plant-based cheese alternatives.

→ Can I prep this in advance?

Absolutely! You can prepare it a day ahead and store it in the refrigerator. Bake before serving.

→ What can I serve with this casserole?

It pairs well with a simple green salad or crusty bread.