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: 1 cup diced bell peppers (any color); 1 cup diced zucchini; 1 cup sliced carrots; 1 cup chopped spinach; 2 cups béchamel sauce (store-bought or homemade); 1 cup grated cheese (cheddar or mozzarella); Salt and pepper to taste; 1 teaspoon olive oil

Highlighted under: Sugar Coated

I love making this Sunday Baked Vegetable Casserole for our family gatherings. It’s not only vibrant and colorful but also packed with wholesome goodness. The combination of fresh vegetables, creamy sauce, and a crispy topping creates a deliciously satisfying dish. We often enjoy it as a hearty main course or a delightful side dish. What I love most is how easy it is to prepare, as I can throw in whatever veggies I have on hand. It's a true crowd-pleaser that leaves everyone asking for seconds.

Created by

Emily

Last updated on 2026-01-13T22:55:13.904Z

As I first experimented with this casserole, I wasn’t sure how the flavors would blend together. To my delight, the combination of roasted bell peppers, zucchini, carrots, and a creamy béchamel sauce turned out to be a flavor bomb. I remember the comforting aroma wafting through the kitchen as it baked, making it hard to wait for it to be ready!

One important tip I learned is to roast the vegetables before adding them to the casserole. This not only enhances their natural sweetness but also prevents them from becoming soggy during the baking process. The extra caramelization brings an amazing depth of flavor that everyone loves. Trust me; you’ll want to make this your go-to veggie dish!

Why You'll Love This Recipe
Colorful medley of seasonal vegetables
Creamy, rich sauce tied in with a crunchy topping
Customizable to use your favorite veggies

Mastering the Béchamel Sauce

A creamy béchamel sauce is the backbone of this casserole, providing not just flavor but also moisture to the dish. If you’re making it from scratch, melt 4 tablespoons of butter over medium heat, whisk in 4 tablespoons of flour until smooth, and gradually add 2 cups of milk. Cook, stirring constantly until the sauce thickens and bubbles, which usually takes about 5-8 minutes. This method ensures a lump-free sauce that adheres beautifully to your vegetables.

For a richer flavor, consider adding a pinch of nutmeg or a splash of white wine to the béchamel. These subtle layers of flavor enhance the overall taste of the casserole. If you're short on time, feel free to use a high-quality store-bought béchamel; just make sure to heat it gently before combining it with the vegetables.

Vegetable Choices and Variations

This recipe is incredibly flexible; you can swap out or add vegetables based on your preferences or what you have on hand. For example, roasted sweet potatoes, broccoli florets, or even asparagus can add different textures and flavors. If you prefer a bit of heat, toss in some diced jalapeños or sprinkle red pepper flakes into the sautéed vegetables. Just remember to adjust the baking time slightly based on the moisture level of the added veggies.

If you're looking to make it more substantial, consider layering in cooked grains like quinoa or browned ground meat such as turkey or beef. These additions will not only bulk it up but also add new flavors. Make sure to mix these into the vegetable and sauce mixture thoroughly for even distribution.

Ingredients

Gather the following ingredients to prepare this hearty casserole:

Vegetables and Sauce

1 cup diced bell peppers (any color)
1 cup diced zucchini
1 cup sliced carrots
1 cup chopped spinach
2 cups béchamel sauce (store-bought or homemade)
1 cup grated cheese (cheddar or mozzarella)
Salt and pepper to taste
1 teaspoon olive oil

Feel free to experiment with different vegetables based on your preferences or seasonal availability!

Instructions

Follow these steps to create your delicious baked vegetable casserole:

Preheat the Oven

Preheat your oven to 375°F (190°C).

Prepare the Vegetables

In a large skillet, heat olive oil over medium heat. Add bell peppers, zucchini, and carrots. Sauté for about 5-7 minutes until they begin to soften. Stir in the spinach and cook for another 2 minutes.

Combine Ingredients

In a large mixing bowl, combine the sautéed vegetables with the béchamel sauce. Season with salt and pepper to taste.

Assemble the Casserole

Transfer the mixture to a greased 9x13 inch baking dish. Sprinkle the grated cheese evenly over the top.

Bake the Casserole

Bake in the preheated oven for about 30-35 minutes until the top is golden and bubbly.

Cool and Serve

Allow to cool for a few minutes before serving. Enjoy your flavorful vegetable casserole!

Serve warm and enjoy with crusty bread or a fresh salad!

Pro Tips

For even more flavor, consider adding herbs like thyme or rosemary in the vegetable mix!

Make-Ahead Tips

One of the great advantages of this casserole is that it can be prepared in advance. After assembling it in the baking dish, cover it tightly with plastic wrap and refrigerate for up to 24 hours before baking. This helps the flavors meld and makes cooking on a busy day much easier. Just remember to remove it from the fridge about 30 minutes prior to baking to bring it back to room temperature.

If you prefer, you can also freeze the unbaked casserole. Make sure to wrap it well in plastic and aluminum foil to prevent freezer burn and store it for up to 3 months. To bake from frozen, simply add an extra 15-20 minutes to the baking time, keeping an eye on the top to ensure it doesn’t burn.

Serving and Presentation Ideas

Serve the baked vegetable casserole warm, straight from the oven, for a comforting family meal. If you want to elevate the presentation, garnish it with fresh herbs like parsley or basil just before serving. A light drizzle of olive oil can also enhance the visual appeal and flavor. Pair this dish with a simple side salad for a complete meal. The freshness of the salad contrasts beautifully with the richness of the casserole.

Leftovers can be stored in an airtight container in the fridge for up to 4 days. I like to reheat individual servings in the microwave or in the oven at 350°F (175°C) until heated through, which usually takes about 15 minutes. This casserole tastes even better the next day as the flavors continue to develop!

Questions About Recipes

→ Can I use frozen vegetables?

Yes, you can use frozen vegetables! Just make sure to thaw and drain them well before adding to the casserole.

→ How can I make this dish vegan?

To make it vegan, use a plant-based béchamel sauce and dairy-free cheese.

→ Can I prepare this casserole in advance?

Absolutely! You can prepare the casserole a day in advance and store it in the refrigerator until you’re ready to bake.

→ What can I serve with the casserole?

It pairs wonderfully with a simple green salad or garlic bread for a complete meal.