Baked Mixed Vegetable Casserole
A nutritious and easy-to-make casserole packed with mixed vegetables and cheese, perfect for busy weeknights or family gatherings.
Ingredients
Casserole Base
- 2 cups mixed vegetables (e.g., broccoli, cauliflower, carrots) Choose your family's favorites or whatever you have on hand to reduce waste.
- 1 cup cooked rice or quinoa This is your base; quinoa adds even more protein.
- 1 cup shredded cheese (e.g., cheddar, mozzarella) Opt for a low-fat version for a healthier twist or a dairy-free alternative if needed.
- 1 cup milk or a dairy-free alternative This keeps the casserole creamy; almond or oat milk works wonderfully.
- 2 tablespoons olive oil Adds richness and helps with binding.
- 1 teaspoon garlic powder Enhances flavor without the need for fresh garlic.
- 1 teaspoon onion powder A staple that adds depth to any dish.
- to taste salt and pepper Essential for balancing flavors.
- 1/2 cup breadcrumbs (optional) Adds a delightful crunch on top; substitute with crushed nuts for a gluten-free version.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Mix the ingredients in a large bowl: Combine the mixed vegetables, cooked rice or quinoa, shredded cheese, milk, olive oil, garlic powder, onion powder, salt, and pepper until well blended.
- Transfer to a greased baking dish: Pour the well-mixed ingredients into a greased dish, spreading them evenly for uniform cooking.
- Add breadcrumbs on top if using: Sprinkle breadcrumbs over the mixture to create a crispy finish.
Baking
- Bake for 25-30 minutes until heated through and the top is golden brown.
- Cool before serving: Let it cool slightly for easier serving.
Notes
Customize with seasonal vegetables and consider adding protein like shredded chicken or beans to boost the dish's filling capacity. Store leftovers in an airtight container in the refrigerator for up to 4 days.