Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Ingredients: 2 cups zucchini, sliced; 1 cup bell peppers, diced; 1 cup broccoli florets; 1 cup diced tomatoes; 1 onion, chopped; 3 cloves garlic, minced; 1 cup heavy cream; 1 cup shredded cheese (cheddar or mozzarella); 1 cup breadcrumbs; Salt and pepper to taste; 2 tablespoons olive oil; Fresh basil for garnish (optional)

Highlighted under: Baking & Desserts

When I think of comfort food, my mind quickly races to this Sunday Baked Vegetable Casserole. It’s a delightful dish that brings together a colorful array of vegetables, vibrant flavors, and a creamy, satisfying texture. Every bite feels like a warm hug, making it the perfect dish for family gatherings or a cozy Sunday dinner at home. With my tried-and-true method, I can always count on this casserole being a hit, and the best part? It comes together in no time!

Created by

Mia Jefferson

Last updated on 2026-01-13T21:37:18.635Z

One Sunday afternoon, I decided to experiment with whatever vegetables I had left in my fridge, and that's how this casserole came to life. Using a mix of zucchini, bell peppers, and broccoli not only brightened the dish but also provided a wonderful textural contrast. I topped it off with a layer of breadcrumbs for that perfect crunchy finish. It was a hit with my family who couldn't believe how flavorful it was!

Another tip I discovered is letting it rest for a few minutes before serving. This allows the flavors to meld beautifully. Whether it's a casual lunch or an elaborate dinner party, I find that this casserole always manages to impress guests, all while being incredibly easy to prepare.

        Why You Will Love This Recipe
        A colorful medley of seasonal vegetables
Creamy and comforting with a crunchy topping
Perfectly suited for family gatherings and meal prep

      

The Importance of Fresh Ingredients

Using fresh, seasonal vegetables not only enhances the flavor of the Sunday Baked Vegetable Casserole but also ensures a vibrant representation of colors. Fresh produce tends to have more nutrients and a better texture. When selecting zucchini, look for firm, unblemished skins. For bell peppers, opt for those that are heavy for their size, indicating juiciness. Remember, the quality of your ingredients directly affects the dish's overall taste and satisfaction.

Don't hesitate to experiment with the vegetable medley. If zucchini is out of season, feel free to swap in yellow squash or even eggplant. Similarly, you can add greens like spinach or kale for added nutrition. The goal is to keep a balance of textures and flavors, so any swaps should focus on vegetables that will cook at similar rates to those listed.

Layering Flavors for Maximum Impact

The process of layering flavors in this casserole is essential to achieve that rich, comforting taste. By sautéing the onions and garlic at the start, you create a flavorful base that permeates the dish. Ensure they are cooked until translucent, as this allows their sweetness to develop, complementing the earthiness of the zucchini and broccoli. Skipping this step might result in a more one-dimensional flavor profile.

When combining the cooked vegetables with the heavy cream and tomatoes, allow the mixture to simmer briefly. This helps to meld the flavors together, creating a luscious consistency that coats the vegetables beautifully. I recommend keeping the heat on low for about 5 minutes; you'll notice the cream thickening slightly, which adds to the creaminess of the final dish.

Ingredients

Vegetable Casserole

2 cups zucchini, sliced
1 cup bell peppers, diced
1 cup broccoli florets
1 cup diced tomatoes
1 onion, chopped
3 cloves garlic, minced
1 cup heavy cream
1 cup shredded cheese (cheddar or mozzarella)
1 cup breadcrumbs
Salt and pepper to taste
2 tablespoons olive oil
Fresh basil for garnish (optional)

Instructions

Prepare the Vegetables

Preheat your oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add the onions and garlic, sautéing until translucent.

Then, add the zucchini, bell peppers, and broccoli, stirring until the vegetables are tender.

Combine Ingredients

Once the vegetables are cooked, remove them from heat and stir in the diced tomatoes and heavy cream. Season with salt and pepper to taste. Mix in half of the shredded cheese into the vegetable mixture.

Assemble the Casserole

Transfer the mixture into a greased baking dish, spreading it evenly. Top it with the remaining cheese and breadcrumbs.

Bake

Place the casserole in the oven and bake for about 30-35 minutes, or until the top is golden and bubbly.

Serve

Let the casserole sit for a few minutes before serving, garnished with fresh basil if desired.

Pro Tips

Feel free to customize this casserole with your favorite vegetables or whatever you have on hand. Sweet potatoes, spinach, or even leftover roasted vegetables work wonderfully!

Make-Ahead Tips

This casserole is an excellent candidate for making ahead. If preparing it a day in advance, allow it to cool before covering and refrigerating. When ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven. This helps it cook evenly and prevents a cold center. The flavors will also have time to deepen, making it even more delicious.

If you prefer to freeze the casserole, assemble it without baking, cover tightly with foil, and store in the freezer for up to three months. To bake from frozen, preheat the oven to 375°F and bake covered for 50-60 minutes, removing the foil in the last 15-20 minutes for a golden crust. This way, you have a wholesome meal ready to go on those busy days!

Serving Suggestions

Serving the Sunday Baked Vegetable Casserole can be just as creative as preparing it. I love to pair it with a side of crusty bread or a simple green salad dressed with a light vinaigrette. This mix adds a refreshing contrast to the warmth and creaminess of the casserole. Consider topping with a dollop of sour cream or a sprinkle of red pepper flakes for an extra layer of flavor.

For those who enjoy protein, this casserole also serves well alongside grilled chicken or fish. The richness of the vegetables acts as a perfect counterpoint to the savory notes of grilled meats. For a vegetarian option, feel free to add chickpeas or lentils directly into the casserole for additional protein, making it a complete and fulfilling meal.

Questions About Recipes

→ Can I make this casserole ahead of time?

Yes, you can prepare the casserole a day in advance and refrigerate it. Just increase the baking time by about 10 minutes if baking from cold.

→ Is this dish vegetarian?

Absolutely! All the ingredients are plant-based, making it a great option for vegetarians.

→ Can I freeze leftover casserole?

Yes, you can freeze the casserole. Just cover it tightly and it can be stored for up to 2 months. Reheat in the oven until heated through.

→ What’s a good side dish to serve with this casserole?

A simple green salad or crusty bread pairs well with the richness of this baked vegetable casserole.