Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 cups broccoli florets; 1 cup diced bell peppers; 1 cup sliced mushrooms; 1 cup zucchini, diced; 1 cup cherry tomatoes, halved; 2 tablespoons butter; 2 tablespoons all-purpose flour; 2 cups milk; 1 cup shredded cheddar cheese; Salt and pepper to taste; 1 cup breadcrumbs; 2 tablespoons olive oil; 1 teaspoon dried oregano

Highlighted under: Baking & Desserts

I love making this Sunday Baked Vegetable Casserole as a way to start the week with a wholesome and colorful dish. This recipe allows me to use whatever fresh vegetables I have on hand, which makes it versatile and fun to prepare. The combination of roasted veggies, creamy sauce, and a cheesy topping creates a comforting and satisfying meal. It's perfect for family gatherings or simply a hearty Sunday dinner, and I find that it pairs beautifully with a side salad for a balanced meal.

Created by

Chelsea Payne

Last updated on 2026-01-13T20:31:15.107Z

When I first experimented with this recipe, I wasn't sure if a vegetable casserole could be as satisfying as a meat-based one. However, the rich flavors from the roasted vegetables and the creamy béchamel sauce proved me wrong. I especially love incorporating seasonal vegetables, like zucchini and bell peppers, which add incredible color and nutrition to the dish.

I also learned the importance of letting the casserole rest for a few minutes after taking it out of the oven. This step allows the flavors to meld and gives the casserole a chance to set, making it easier to serve. Trust me, the wait is worth it!

        Why You'll Love This Recipe
        Incredible blend of textures from roasted veggies and creamy sauce
Flexible recipe that allows for seasonal and leftover vegetables
Comforting and nourishing for a hearty meal any day of the week

      

Enhancing Flavor and Texture

To elevate the flavor profile of your Sunday Baked Vegetable Casserole, consider adding garlic and onion to your vegetable mixture. Sautéing these aromatics for a few minutes before mixing them with the other vegetables can amplify their taste. Additionally, using a mix of cheese, like adding mozzarella or parmesan to the cheddar, can create a deeper and richer flavor while enhancing the creaminess of the sauce.

Visual cues are essential when preparing your casserole. As you bake, keep an eye out for the vegetables, which should become tender yet maintain some bite, ideally with a vibrant color. The sauce should bubble slightly around the edges, indicating that it's hot and ready, while the topping should turn a rich golden brown, providing that satisfying crunch with each bite.

Ingredient Tips and Substitutions

This recipe's versatility allows for countless vegetable substitutions based on seasonality or personal preference. For example, if you have asparagus or spinach on hand, feel free to swap them in place of zucchini or bell peppers. Just remember that vegetables with high water content, like tomatoes, should be roasted separately or added towards the end of baking to avoid a watery casserole.

If you're looking to make this dish lighter, you can replace whole milk with a low-fat variety or a non-dairy milk alternative. Look for unsweetened almond or oat milk, which can seamlessly blend into the cheese sauce. Also, if you're avoiding gluten, try using gluten-free breadcrumbs or panko for the topping to maintain that delightful crunch without compromising flavor.

Storage and Serving Suggestions

This casserole is perfect for meal prep. You can assemble the dish ahead of time, covering it tightly with foil or plastic wrap and storing it in the fridge for up to two days before baking. Just be sure to let it come to room temperature before placing it in the oven; this helps ensure that everything heats evenly, allowing the sauce to coat the veggies beautifully.

Leftovers can be stored in an airtight container for up to four days in the refrigerator or frozen for up to three months. To reheat, bake at 350°F (175°C) until warmed through, around 20 minutes from frozen. This dish pairs wonderfully with a simple side salad or some crusty bread, making it an easy weeknight meal or a delightful side at gatherings.

Ingredients

Gather these fresh ingredients to prepare your casserole:

Vegetables

2 cups broccoli florets
1 cup diced bell peppers
1 cup sliced mushrooms
1 cup zucchini, diced
1 cup cherry tomatoes, halved

For the sauce

2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk
1 cup shredded cheddar cheese
Salt and pepper to taste

Topping

1 cup breadcrumbs
2 tablespoons olive oil
1 teaspoon dried oregano

Make sure to choose a variety of colorful vegetables for a more appealing dish!

Instructions

Follow these steps to create your delicious casserole:

Prepare the vegetables

Preheat your oven to 375°F (190°C). In a large mixing bowl, combine all the chopped vegetables. Drizzle with olive oil, salt, and pepper, and toss to coat evenly.

Make the sauce

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually add the milk, stirring constantly until the sauce thickens.

Remove from heat and stir in cheddar cheese until melted.

Assemble the casserole

In a baking dish, layer the prepared vegetables. Pour the cheese sauce over the top, ensuring all vegetables are covered. Mix breadcrumbs with olive oil and oregano, then sprinkle over the casserole.

Bake

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

Serve

Let the casserole cool for a few minutes before serving. Enjoy your delicious baked vegetable casserole!

This casserole is a fantastic way to incorporate more vegetables into your diet!

Pro Tips

For extra flavor, consider adding a layer of sautéed onions or garlic at the bottom before layering the vegetables. You can also swap the cheese for a dairy-free alternative to accommodate dietary preferences.

Key Techniques for Success

When preparing the vegetables, ensuring they are all cut to a similar size guarantees even cooking. This means your broccoli florets should be about the same size as your diced bell peppers, allowing all the ingredients to roast uniformly. If you notice any vegetables starting to brown too quickly, you can cover them loosely with foil during baking to prevent burning.

Another essential technique is the layering process. When assembling your casserole, make sure the cheese sauce is generously poured all over the vegetables, leaving no dry spots. This not only ensures that every bite is flavorful but also helps the breadcrumbs adhere better, creating that desired crunchy topping.

Serving Variations

For a Mediterranean twist, consider adding olives or artichoke hearts to the vegetable mixture. A sprinkle of feta cheese mixed in with the cheddar can also impart a delightful tang. To make it a complete meal, serve with grilled chicken or chickpeas for protein, offering a more filling option during dinner.

If you're a fan of spices, try incorporating some red pepper flakes or curry powder into the cheese sauce for a bit of heat and complexity. Adjust the seasoning according to your taste for a fun twist that keeps the dish exciting, even if you make it weekly!

Questions About Recipes

→ Can I use frozen vegetables?

Yes, frozen vegetables work well! Just thaw and drain them before adding to the casserole.

→ How can I make this recipe vegan?

You can use plant-based milk and cheese alternatives, plus replace butter with olive oil or vegan margarine.

→ Can I prepare this casserole ahead of time?

Absolutely! You can assemble the casserole and refrigerate it. Just increase the baking time if it's cold from the fridge.

→ What should I serve with it?

This casserole pairs beautifully with a light salad or some crusty bread for a complete meal.