Description
A colorful and flavorful vegetable casserole packed with fresh veggies, a simple tomato sauce, and a crunchy breadcrumb topping. Perfect as a side dish or vegetarian main course!
Ingredients
Scale
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 yellow bell pepper, chopped
- 2 medium zucchini, chopped
- 2 medium yellow squash, chopped
- 1 (10-ounce) package frozen corn, thawed
- 1 (10-ounce) package frozen peas, thawed
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 (15-ounce) can tomato sauce
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/4 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup vegetable broth
- 1 cup shredded cheddar cheese
- 1/2 cup bread crumbs
- 2 tablespoons melted butter
Instructions
- Prepare the Vegetables: Chop the onion, garlic, bell peppers, zucchini, and yellow squash. Thaw the corn and peas.
- Sauté the Vegetables: Heat olive oil in a large skillet or Dutch oven over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic and cook until fragrant (1 minute). Add bell peppers, zucchini, and yellow squash; cook until slightly softened (8-10 minutes). Stir in corn and peas; cook until heated through (2-3 minutes).
- Create the Sauce: Add diced tomatoes (undrained) and tomato sauce to the skillet. Stir in oregano, basil, thyme, red pepper flakes (if using), salt, and pepper. Bring to a simmer, then reduce heat to low and simmer for 10-15 minutes, stirring occasionally. Stir in vegetable broth.
- Assemble the Casserole: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Pour the vegetable mixture into the dish, spreading evenly. Top with shredded cheddar cheese.
- Create the Breadcrumb Topping: In a small bowl, combine bread crumbs and melted butter. Toss to coat. Sprinkle breadcrumb mixture evenly over the cheese.
- Bake the Casserole: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the breadcrumb topping is golden brown.
- Let it Rest: Remove from oven and let rest for 5-10 minutes before serving.
Notes
- Vegetable Variations: Feel free to substitute other vegetables like broccoli, cauliflower, carrots, mushrooms, or spinach.
- Add Protein: Add cooked chicken, sausage, or tofu for a heartier meal.
- Cheese Options: Use mozzarella, provolone, or Parmesan instead of cheddar.
- Herb Boost: Add fresh herbs like parsley, chives, or basil.
- Spice it Up: Add extra red pepper flakes or cayenne pepper for heat.
- Vegan Option: Use vegan cheese and butter, and substitute water for vegetable broth.
- Make Ahead: Assemble the casserole ahead of time and store in the refrigerator for up to 2 days. Add 10-15 minutes to the baking time.
- Storage: Leftover casserole can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave.
- Prep Time: 25 minutes
- Cook Time: 45 minutes