Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 2 cups chopped broccoli; 2 cups diced zucchini; 1 cup diced bell peppers; 1 cup sliced carrots; 1 cup corn kernels; 2 cups heavy cream; 1 cup grated parmesan cheese; 1 teaspoon garlic powder; 1 teaspoon onion powder; Salt and pepper to taste; 1 cup breadcrumbs; 1/2 cup shredded mozzarella cheese; 2 tablespoons olive oil; 1 teaspoon Italian seasoning

Highlighted under: Baking & Desserts

I love preparing this Sunday Baked Vegetable Casserole as a way to gather the family around the table. It's a hearty meal packed with vibrant vegetables that change with the seasons. Each bite is a celebration of flavors, combining the earthy taste of roasted vegetables with a creamy sauce. I’ve found that letting the casserole sit for a few minutes after it comes out of the oven really helps the flavors meld beautifully. It's the perfect comfort dish for our weekend meals.

Created by

Lillian Hayes

Last updated on 2026-01-13T21:19:20.080Z

Preparing this casserole has become a cherished tradition in my home. I usually start by selecting seasonal vegetables, which not only boosts the flavor but also adds a vibrant touch to the dish. My kids love helping mix in the breadcrumbs and cheese, and it's a great way to get them involved in cooking.

One of my favorite tips is to slightly undercook the vegetables before baking. This ensures they retain some texture once they are baked in the creamy sauce, providing the casserole with a delightful layer of crunch. Serving it with a fresh garden salad makes it a complete meal.

        Why You Will Love This Recipe
        Colorful assortment of fresh vegetables with a cheesy topping
Hearty and comforting, perfect for family gatherings
Easy to customize based on what's in season or your preferences

      

Choosing Your Vegetables

The beauty of the Sunday Baked Vegetable Casserole lies in its flexibility with seasonal vegetables. For the best texture and flavor, opt for firm vegetables that can stand up to baking. Broccoli, zucchini, bell peppers, and carrots are great choices, but feel free to experiment. For a twist, consider adding asparagus or sweet potatoes. Just remember to cut the vegetables into similar sizes to ensure even cooking, allowing them to become tender without losing their shape.

Blanching the vegetables not only brightens their color but also enhances their flavor. When you blanch them, boil for about 3 minutes and then transfer them quickly to an ice bath to halt the cooking process. This technique maintains crispness and prevents overcooking in the oven. If you're short on time, you could skip the blanching step, but this may result in a softer texture and less vibrant colors.

Crafting the Creamy Sauce

The creamy sauce is what ties this casserole together, providing richness and moisture to the dish. Using heavy cream gives a luxurious texture, but you can substitute half-and-half if you're looking for a lighter option. For a dairy-free version, consider using coconut cream or a thick cashew cream. Just be aware that the flavor profile will change, particularly if using coconut, so balance it out with extra seasonings or herbs.

Integrating the parmesan cheese is crucial for an umami boost. It not only adds depth of flavor but also helps to thicken the sauce. If you don’t have parmesan on hand, grated pecorino or even nutritional yeast can work in a pinch, particularly for those following a vegan diet. Mixing these into your sauce until it is smooth and well-combined ensures that each bite is creamy and flavorful.

Ingredients

Vegetables

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

For the Sauce

2 cups heavy cream
1 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste

Topping

1 cup breadcrumbs
1/2 cup shredded mozzarella cheese
2 tablespoons olive oil
1 teaspoon Italian seasoning

Instructions

Preheat the oven

Preheat your oven to 375°F (190°C).

Prepare the vegetables

Blanch the broccoli, carrots, zucchini, and bell peppers in boiling water for 3 minutes. Drain and set aside.

Make the sauce

In a bowl, mix the heavy cream, parmesan cheese, garlic powder, onion powder, salt, and pepper until well combined.

Assemble the casserole

In a large baking dish, layer the blanched vegetables and pour the sauce evenly over them.

Add the topping

In a separate bowl, combine the breadcrumbs, mozzarella cheese, olive oil, and Italian seasoning. Sprinkle this mixture over the casserole.

Bake

Bake in the preheated oven for 30-35 minutes, or until the top is golden and crispy.

Serve

Let the casserole sit for about 5 minutes before serving. Enjoy your delicious meal!

Pro Tips

Feel free to add different vegetables or substitute the heavy cream with a lighter option like sour cream or Greek yogurt for a different texture and flavor. For extra depth, try adding some herbs like thyme or rosemary.

Serving Suggestions

This casserole serves beautifully on its own as a hearty main dish, but it also pairs wonderfully with a simple side salad or crusty bread to soak up the creamy sauce. Consider a light vinaigrette for the salad to balance the richness of the casserole. If you want to elevate the meal, serve it alongside grilled chicken or salmon, offering a protein option for those who desire it.

For a fun presentation, serve the casserole straight from the baking dish to the table. Garnish with fresh herbs like basil or parsley for an extra pop of color and flavor. Not only does this enhance the visual appeal, but it also invites guests to dig in and enjoy the comforting food together.

Storing and Reheating

If you have leftovers, this casserole stores well in the refrigerator for up to three days. Make sure to let it cool completely before covering with plastic wrap or transferring to an airtight container. When reheating, place it in a preheated oven at 350°F (175°C) for about 20 minutes, or until it’s warmed through. If you want to maintain its crispy topping, consider covering it loosely with foil until it's heated, then uncover for the last 5 minutes.

For longer storage, you can freeze the casserole before baking. Wrap it tightly in aluminum foil or use a freezer-safe container. When you're ready to enjoy it, let it thaw in the fridge overnight before baking it fresh at 375°F (190°C) for 30-35 minutes. This will bring back the original flavors and textures, making it feel freshly made instead of reheated.

Questions About Recipes

→ Can I prepare this casserole in advance?

Yes, you can prepare the casserole up to the baking step a day in advance. Just cover it and store it in the fridge, then bake it when you're ready to serve.

→ What vegetables work well in this casserole?

You can use any combination of your favorite vegetables such as mushrooms, spinach, or asparagus. Just be mindful of their cooking times.

→ Can I make a vegan version?

Absolutely! Substitute heavy cream with a plant-based cream and use nutritional yeast for a cheesy flavor, along with vegan cheese for the topping.

→ How do I store leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven until heated through.