10 Easy Vegetarian Casserole Recipes

ByRita Sanders

Vegetable Enchilada Casserole

This delicious Tex-Mex delight combines layers of vegetables, tortillas, and cheese for a mouthwatering meal.

Ingredients:

  • 2 cups cooked black beans
  • 1 cup corn kernels
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cup enchilada sauce
  • 10 small corn tortillas
  • 2 cups shredded cheddar cheese
  • 1 tablespoon olive oil
  • Salt and pepper to taste

Cooking method:

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet, heat olive oil and sauté the diced bell peppers until soft.
  3. Add cooked black beans, corn, salt, and pepper; stir to combine.
  4. In a baking dish, spread a layer of enchilada sauce, then place a layer of tortillas.
  5. Add a layer of the vegetable mixture and cheese, then repeat the layers, finishing with cheese on top.
  6. Cover with foil and bake for 25 minutes, then remove foil and bake an additional 10 minutes until cheese is bubbly.

Spinach and Ricotta Stuffed Shells Casserole

This classic Italian-inspired dish is perfect for a family dinner with its rich, creamy filling and savory sauce.

Ingredients:

  • 20 jumbo pasta shells
  • 2 cups ricotta cheese
  • 1 cup cooked spinach, drained
  • 1/2 cup grated Parmesan cheese
  • 2 cups marinara sauce
  • 1 cup shredded mozzarella cheese
  • Salt and pepper to taste

Cooking method:

  1. Preheat oven to 375°F (190°C) and cook pasta shells according to package instructions.
  2. In a bowl, mix ricotta, cooked spinach, Parmesan cheese, salt, and pepper.
  3. Stuff each shell with the ricotta mixture and place in a baking dish.
  4. Pour marinara sauce over the shells and sprinkle with mozzarella cheese.
  5. Cover and bake for 25 minutes, remove cover and bake for another 10 minutes until cheese is golden.

Broccoli and Cheddar Casserole

Savor the gooey, cheesy goodness of broccoli and cheddar in this simple yet satisfying casserole.

Ingredients:

  • 4 cups broccoli florets
  • 2 cups cooked rice
  • 1 can (10.5 oz) cream of mushroom soup
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup milk
  • Salt and pepper to taste

Cooking method:

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, combine broccoli, rice, soup, milk, salt, and pepper.
  3. Transfer to a greased baking dish and top with cheddar cheese.
  4. Bake for 30-35 minutes until the cheese is melted and bubbly.

Sweet Potato and Black Bean Casserole

Rich in flavor and nutrition, this casserole combines sweet potatoes and black beans for a hearty vegetarian meal.

Ingredients:

  • 3 cups sweet potatoes, peeled and cubed
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup salsa
  • 1 cup corn
  • 1 teaspoon cumin
  • 1 cup shredded Monterey Jack cheese
  • Salt and pepper to taste

Cooking method:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, mix cubed sweet potatoes, black beans, salsa, corn, cumin, salt, and pepper.
  3. Pour mixture into a baking dish and top with cheese.
  4. Cover and bake for 45 minutes, uncover and bake an additional 10 minutes.

Ratatouille Casserole

A colorful, healthy casserole featuring a medley of fresh vegetables perfect for any season.

Ingredients:

  • 1 eggplant, sliced
  • 2 zucchinis, sliced
  • 1 red bell pepper, sliced
  • 1 onion, sliced
  • 2 tomatoes, sliced
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 2 teaspoons dried thyme
  • Salt and pepper to taste

Cooking method:

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, toss all vegetables with olive oil, garlic, thyme, salt, and pepper.
  3. Layer the vegetables in a baking dish.
  4. Bake for 45 minutes until the vegetables are tender.

Cauliflower and Cheese Casserole

Enjoy a creamy, cheesy delight with this easy-to-make cauliflower-based casserole.

Ingredients:

  • 1 large head of cauliflower, cut into florets
  • 1 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

Cooking method:

  1. Preheat oven to 375°F (190°C).
  2. Steam cauliflower until tender, then drain.
  3. In a saucepan, heat cream, and stir in cheddar cheese until melted and smooth.
  4. Combine cauliflower with cheese sauce, season with salt and pepper, and transfer to a baking dish.
  5. Top with Parmesan cheese and bake for 25-30 minutes until bubbly.

Eggplant Parmesan Casserole

A satisfying and cheesy vegetarian alternative to traditional Eggplant Parmesan.

Ingredients:

  • 2 large eggplants, sliced
  • 2 cups marinara sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1/4 cup olive oil
  • Salt and pepper to taste

Cooking method:

  1. Preheat oven to 375°F (190°C) and grease a baking dish.
  2. Brush eggplant slices with olive oil, season with salt and pepper, and roast until tender.
  3. Layer roasted eggplant, marinara sauce, mozzarella, and Parmesan cheese in the baking dish.
  4. Repeat layers, finishing with cheese, and bake for 30 minutes until golden and bubbly.

Quinoa and Vegetable Casserole

Nutty quinoa pairs wonderfully with an array of vibrant vegetables in this wholesome casserole.

Ingredients:

  • 1 cup quinoa, rinsed
  • 2 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 zucchini, diced
  • 1 yellow squash, diced
  • 1 bell pepper, diced
  • 1/2 cup feta cheese, crumbled
  • Salt and pepper to taste

Cooking method:

  1. Preheat oven to 375°F (190°C).
  2. Cook quinoa in vegetable broth according to package instructions.
  3. In a bowl, combine cooked quinoa, vegetables, feta cheese, salt, and pepper.
  4. Transfer mixture to a greased baking dish and bake for 25-30 minutes.

Mushroom and Barley Casserole

A hearty, savory dish featuring earthy mushrooms and chewy barley for a comforting meal.

Ingredients:

  • 2 cups mushrooms, sliced
  • 1 cup pearl barley
  • 3 cups vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon thyme
  • Salt and pepper to taste

Cooking method:

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, sauté onions and garlic in olive oil until soft. Add mushrooms and cook until browned.
  3. In a baking dish, combine sautéed vegetables, barley, vegetable broth, thyme, salt, and pepper.
  4. Cover and bake for 45 minutes until the barley is tender.

Lentil and Tomato Casserole

Packed with protein and flavor, this lentil and tomato casserole is an easy, satisfying dish.

Ingredients:

  • 1 cup lentils, rinsed
  • 2 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 2 carrots, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • Salt and pepper to taste

Cooking method:

  1. Preheat oven to 375°F (190°C).
  2. In a skillet, sauté onions, garlic, and carrots until soft.
  3. In a baking dish, combine lentils, vegetable broth, tomatoes, sautéed vegetables, cumin, salt, and pepper.
  4. Cover and bake for 45 minutes until lentils are tender and broth is absorbed.

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