If you’re looking for a dish that combines health and flavor, this vegetable casserole is your answer. Packed with a colorful array of vegetables and topped with a golden, cheesy crust, it’s both satisfying and nutritious. This recipe is perfect for any occasion, whether you’re feeding a crowd or enjoying a cozy night in. Let’s dive into the details of this delightful dish that will surely become a family favorite!
Ingredients
– 2 cups mixed vegetables (carrots, bell peppers, zucchini, broccoli)
– 1 cup cooked rice or quinoa
– 1 cup shredded cheese (cheddar or mozzarella)
– 1 can cream of mushroom soup
– 1/2 cup vegetable broth
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– Fresh herbs for garnish (optional)
Servings and Cooking Time
This vegetable casserole recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Each serving (1/4 of the casserole) contains approximately:
– Calories: 250
– Protein: 10g
– Carbohydrates: 30g
– Fat: 10g
– Fiber: 5g
This nutritional value is based on a standard serving size for one person.
Step-by-Step Cooking Process
1. Preheat your oven to 350°F (175°C).
2. In a large mixing bowl, combine the mixed vegetables and cooked rice or quinoa.
3. Add the cream of mushroom soup and vegetable broth to the bowl.
4. Sprinkle in garlic powder, onion powder, salt, and pepper.
5. Mix all ingredients until well combined.
6. Transfer the mixture to a greased baking dish.
7. Spread shredded cheese evenly over the top.
8. Cover the dish with aluminum foil and bake for 20 minutes.
9. Remove the foil and bake for an additional 10 minutes until the cheese is bubbling and golden.
10. Let it cool for a few minutes before serving.
Alternative Ingredients
You can easily substitute the mixed vegetables based on your preferences or seasonal availability. Try using spinach, kale, or even sweet potatoes for a different flavor profile. Additionally, swap out the cream of mushroom soup for a homemade version or a different cream soup.
Serving and Pairings
This vegetable casserole pairs wonderfully with a side salad or crusty bread. For a heartier meal, serve it alongside grilled chicken or fish. It’s a versatile dish that complements various proteins and sides.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply place in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. This casserole can also be frozen before baking; just thaw and bake as directed when ready to enjoy.
Cooking Mistakes
– Avoid overcooking the vegetables; they should be tender but not mushy.
– Don’t skip the step of covering the casserole with foil initially to prevent the cheese from burning.
– Be cautious with salt; the cream soup can be salty.
– Ensure even mixing of ingredients for consistent flavors.
– Use fresh vegetables for the best taste and texture.
– Pre-cook any hard vegetables like carrots to ensure they cook through.
– Allow the casserole to rest after baking; this helps it set.
Helpful Tips
– Experiment with different cheeses to find your favorite combination.
– Add protein like beans or lentils for a more filling dish.
– Fresh herbs can enhance flavor; consider adding basil or parsley.
– Use a variety of vegetable colors for visual appeal and added nutrients.
FAQs
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance and store it in the refrigerator until you’re ready to bake it. This can enhance the flavors as they meld overnight.
Is this dish vegetarian?
Absolutely! This vegetable casserole is vegetarian-friendly and can be made vegan by using a plant-based cream soup and cheese.
Can I add meat to this recipe?
Yes, you can add cooked chicken, turkey, or sausage to make it a heartier meal. Just mix it in with the vegetables before baking.
How do I know when the casserole is done baking?
The casserole is done when the cheese is melted and bubbly, and the edges are golden brown. A knife inserted in the center should come out hot.
What can I use instead of cream of mushroom soup?
You can substitute with cream of chicken soup, a homemade white sauce, or a dairy-free alternative like coconut cream for a lighter version.
Conclusion
This vegetable casserole recipe is not only delicious but also flexible and nutritious. With its vibrant colors and comforting flavors, it’s sure to please everyone at the table. Enjoy experimenting with different ingredients and make it your own!
Vegetable Casserole
Ingredients
- 2 cups mixed vegetables carrots, bell peppers, zucchini, broccoli
- 1 cup cooked rice or quinoa
- 1 cup shredded cheese cheddar or mozzarella
- 1 can cream of mushroom soup
- 1/2 cup vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh herbs for garnish optional
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the mixed vegetables and cooked rice or quinoa.
- Add the cream of mushroom soup and vegetable broth to the bowl.
- Sprinkle in garlic powder, onion powder, salt, and pepper.
- Mix all ingredients until well combined.
- Transfer the mixture to a greased baking dish.
- Spread shredded cheese evenly over the top.
- Cover the dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbling and golden.
- Let it cool for a few minutes before serving.
