Easy Autumn Harvest Veggie Casserole is the perfect dish to embrace the flavors of fall! Packed with vibrant, seasonal vegetables, this hearty casserole warms the soul and adds a burst of color to your dinner table. The combination of roasted veggies combined with gooey cheese (optional) creates a delightful medley of tastes and textures that everyone will love. This recipe is not only easy to prepare but also versatile and healthy, making it an ideal option for busy weeknights or cozy family gatherings.

Recipe Information

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
Difficulty Level: Easy

Nutrition Information

Calories per serving: 220
Protein: 10 grams
Carbohydrates: 30 grams
Fat: 8 grams
Fiber: 6 grams
Sugar: 4 grams
Sodium: 350 mg

Why Make This Easy Autumn Harvest Veggie Casserole

This Easy Autumn Harvest Veggie Casserole is a celebration of autumn’s harvest! It’s a fantastic way to incorporate a variety of vegetables into your diet, making it a nutrient-packed meal. Whether you’re looking for a comforting dish to serve on a chilly evening or want an easy option to impress guests at a potluck, this casserole checks all the boxes. It’s adaptable, so you can use any seasonal veggies you have on hand. Plus, it’s vegetarian-friendly, making it wonderful for plant-based diets.

How to Make Easy Autumn Harvest Veggie Casserole

Ingredients:

1 cup chopped carrots
1 cup chopped zucchini
1 cup chopped bell peppers
1 cup chopped onions
2 cups chopped kale or spinach
1 can (15 oz) diced tomatoes
1 cup vegetable broth
2 cups shredded cheese (optional)
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon dried thyme
Salt and pepper to taste

Directions:

Step 1: Preparation

Preheat your oven to 375°F (190°C). This will ensure that your casserole cooks evenly and thoroughly.
Step 2: Mixing

In a large skillet, heat the olive oil over medium heat. Add the chopped carrots, zucchini, bell peppers, and onions. Sauté for about 5-7 minutes until they start to soften and become fragrant.
Step 3: Cooking

Next, stir in the chopped kale or spinach and cook until wilted. This adds a great texture and nutrient boost to the dish. Now, add the diced tomatoes, vegetable broth, garlic powder, thyme, salt, and pepper. Mix everything well until combined.
Step 4: Finishing

Pour the vegetable mixture into a greased casserole dish. If you’re feeling indulgent, sprinkle shredded cheese on top. Cover the dish with aluminum foil and bake for 25-30 minutes. After that, remove the foil and bake for an additional 10 minutes or until the cheese is bubbly and slightly browned. Let it cool for a few minutes before serving to allow the flavors to meld.

How to Serve Easy Autumn Harvest Veggie Casserole

Serve this easy casserole warm, as a standalone dish, or alongside crusty bread or a simple green salad. It’s perfect for family gatherings, potlucks, or as a comforting weeknight meal. You can also take it to work for a hearty lunch that warms you up during the day.

How to Store Easy Autumn Harvest Veggie Casserole

If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the casserole up to 3 months. To reheat, simply bake it in the oven at 350°F until warmed through, or microwave individual portions for a quick meal.

Expert Tips for Perfect Easy Autumn Harvest Veggie Casserole

Use Fresh Vegetables: Fresh veggies will provide better flavor and texture compared to canned or frozen options.
Customize Your Veggies: Feel free to substitute any of the vegetables based on what you have available or your personal preferences, like adding sweet potatoes or broccoli.
Make Ahead: This casserole can be prepared a day ahead. Just store it in the fridge and bake it just before serving.
Adjust the Cheese: For a lighter version, you can skip the cheese or use a low-fat alternative. Alternatively, try different cheese varieties for unique flavors such as feta or goat cheese.

Delicious Variations

Protein-Packed: Add black beans or cooked lentils to the vegetable mixture for a satisfying protein boost.
Spicy Kick: Incorporate diced jalapeños or red pepper flakes for a bit of heat.
Herb Infusion: Experiment with different herbs such as rosemary or basil for added flavor.

Frequently Asked Questions

Can I use frozen vegetables?
Yes, you can use frozen veggies, but be sure to thaw and drain them to avoid excess moisture in the casserole.
What if I don’t have vegetable broth?
You can substitute with chicken broth for a non-vegetarian option, or even water in a pinch if you don’t have broth on hand.
Can I prepare this dish ahead of time?
Absolutely! Prepare the casserole and store it in the refrigerator for up to 24 hours before baking. Just cover it tightly to prevent drying.
How do I make this dish gluten-free?
This recipe is naturally gluten-free since it doesn’t contain any flour or gluten products. Always check your packaged ingredients to be sure.
What side dishes go well with this casserole?
A simple green salad or a loaf of crusty bread pairs wonderfully with this casserole, providing a nice balance.

Conclusion

Easy Autumn Harvest Veggie Casserole is not only a delightful way to enjoy the bounty of the season, it’s also a fun and healthy dish that brings everyone together. With its blend of flavors and textures, plus the ease of preparation, this recipe is bound to become a favorite in your home. Don’t hesitate to try it and enjoy the warmth it brings to your dining table! Happy cooking!