Sunday Baked Vegetable Casserole

Name: Sunday Baked Vegetable Casserole
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups chopped broccoli; 2 cups diced bell peppers; 1 cup sliced carrots; 1 cup diced zucchini; 1 cup chopped spinach; 1 cup shredded cheddar cheese; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced; Salt and pepper, to taste; 1 teaspoon dried oregano; 1 teaspoon olive oil

Highlighted under: Baking & Desserts

I love making Sunday Baked Vegetable Casserole as a way to celebrate the end of the week. This dish brings together a medley of colorful vegetables, cheese, and a creamy sauce, making it a hearty and satisfying meal. I usually prepare it with whatever vegetables I have on hand, which makes it super flexible and ensures it’s packed with nutrition. The aroma that fills my kitchen while it bakes is simply irresistible, inviting everyone to the table for a comforting family dinner.

Created by

Ariana Brooks

Last updated on 2026-01-13T20:31:14.857Z

When I first experimented with this Sunday Baked Vegetable Casserole, the goal was to create something that felt indulgent but was also healthy. I found that roasting the vegetables before baking enhances their natural flavors, and it gives the casserole a wonderful depth. The combination of creamy sauce and baked cheeses melds perfectly with the veggies, creating a delightful dish that everyone loves - even the pickiest eaters!

One tip I always share is to vary the vegetables based on the season. In spring, I love adding asparagus and peas, while in fall, root vegetables like sweet potatoes can give a delightful sweetness. Not only does this keep the recipe fresh, but it also makes it a fantastic way to use up leftovers and reduce food waste!

        Why You'll Love This Recipe
        A vibrant mix of seasonal vegetables for a colorful presentation
Creamy cheese sauce that perfectly complements the roasted veggies
A wholesome dish that's both comforting and nutritious

      

Perfecting Your Vegetable Selection

One of the highlights of the Sunday Baked Vegetable Casserole is the flexibility in vegetable choices. While I often use broccoli, bell peppers, carrots, zucchini, and spinach, feel free to substitute with whatever fresh or frozen vegetables you have on hand. Vegetables like cauliflower or butternut squash can add a delightful sweetness, while kale or asparagus can provide a nice earthy contrast. Just ensure that you chop them into similar sizes for even cooking.

To keep the dish vibrant, aim for a mix of colors. This not only enhances the visual appeal but also adds to the nutrient profile. If you choose denser vegetables like potatoes or sweet potatoes, consider pre-cooking them for about 5-10 minutes in boiling water to ensure they soften adequately during baking.

Making the Creamy Sauce

The cream sauce in this casserole is what ties all the flavors together. Using heavy cream creates a rich texture, but if you're looking for a lighter option, you can substitute with half-and-half or even a plant-based milk mixed with a bit of cornstarch to thicken it up. Additionally, incorporating a hint of mustard powder or a splash of lemon juice can enhance the flavor profile without overwhelming the dish.

When mixing the cream sauce with the vegetables, ensure it's well-distributed to prevent any layers from drying out. A good tip is to pour about a third of the sauce directly over the sautéed vegetables before layering. This allows for a more cohesive bake, resulting in creamy bites throughout.

Storage and Reheating Tips

If you have leftovers from this casserole, you're in for a treat! Allow the casserole to cool completely before covering it with plastic wrap and refrigerating it. It can be stored for up to 3 days. When you're ready to enjoy it again, simply reheat in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. This will help retain the creamy texture without sacrificing flavor.

For longer storage, you can freeze the casserole before baking. Assemble it in a freezer-safe dish and cover tightly with foil. When you’re ready to bake it directly from the freezer, add an extra 20-25 minutes to the baking time. This method makes for an easy meal prep option without losing the dish's deliciousness!

Ingredients

Gather these ingredients to create a delicious Sunday Baked Vegetable Casserole:

Vegetables

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

Other Ingredients

1 cup shredded cheddar cheese
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper, to taste
1 teaspoon dried oregano
1 teaspoon olive oil

Ensure all vegetables are washed and chopped before proceeding to the next steps.

Instructions

Follow these steps to prepare your casserole:

Preheat the Oven

Preheat your oven to 375°F (190°C) to ensure it's ready for baking.

Prepare the Vegetables

In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for about 1 minute. Then, add all the chopped vegetables and cook for about 5-7 minutes until slightly tender.

Mix the Sauce

In a separate bowl, combine heavy cream, salt, pepper, and oregano. Stir well to mix all the ingredients.

Layer the Casserole

In a baking dish, layer half of the sautéed vegetables, pour half of the cream mixture over them, and sprinkle half of the cheddar cheese. Repeat with the remaining vegetables, cream, and cheese.

Bake

Cover the dish with aluminum foil and bake in the preheated oven for about 30 minutes. Then, remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.

Once baked, let the casserole sit for a few minutes before serving to allow it to set.

Pro Tips

Feel free to experiment with different types of cheese for a unique flavor, or add cooked chicken or sausage for extra protein.

Serving Suggestions

Serving the casserole warm out of the oven is always a hit, especially when paired with a fresh side salad or crusty bread. The contrasting textures of a crisp salad bring balance to the creamy casserole. You could also enhance it with a sprinkle of fresh herbs like parsley or basil just before serving for an extra pop of flavor.

If you want to elevate your dish further, consider topping it with additional cheese or breadcrumbs in the last 10 minutes of baking. This creates a golden, crunchy topping that contrasts beautifully with the creamy interior, making each bite delightful.

Dietary Adaptations

This oven-baked casserole can easily be adapted to meet various dietary needs. For a vegan version, substitute the cream with coconut milk or a cashew cream and for the cheese, use a plant-based cheese alternative. Just ensure that the other ingredients align with your dietary preferences.

For a gluten-free option, simply ensure that the cheese products are gluten-free, as some processed dairy products may contain gluten. Also, consider adding gluten-free breadcrumbs or a nut crust for extra texture and flavor on top.

Questions About Recipes

→ Can I make this casserole ahead of time?

Yes, you can prepare the casserole a day in advance and store it in the refrigerator. Just bake it before serving.

→ What can I substitute for heavy cream?

You can use a combination of milk and cream cheese for a lighter option, or unsweetened almond milk for a dairy-free alternative.

→ Can I use frozen vegetables?

Absolutely! Frozen vegetables are a convenient option. Just thaw them and drain any excess moisture before using.

→ How long can leftovers be stored?

Leftovers can be stored in the refrigerator for up to 3 days in an airtight container.