Vegetable Casserole
I love vegetarian casserole recipes when I need to get dinner on the table and this Vegetable Casserole Recipe is one of my favorites with frozen vegetables and spiral pasta in a creamy white sauce!
It’s the perfect frozen vegetable casserole for a satisfying, heartwarming meal that’s both easy to make and deliciously fulfilling.
Vegetable Casserole Recipe
Nothing says comfort like a steaming, creamy vegetable casserole fresh from the oven.
This quick baked vegetable casserole is your new go-to for a simple, yet satisfying meal, perfect for those busy weeknights or leisurely Sundays.
This vegetable casserole is a treasure trove of frozen vegetables, enveloped in a rich, white sauce that transforms a humble assortment of vegetables into a hearty and creamy vegetable casserole.
As the casserole bakes, the top layer of melted cheese transforms into a golden, crispy crust that’s simply irresistible.
So next time you find yourself pondering over what to cook for a quick dinner, remember this easy vegetable casserole recipe!
Do I need to cook the frozen vegetables before adding them to the casserole?
No, there’s no need to cook the frozen vegetables before adding them to this vegetable casserole. They’ll cook perfectly in the oven!
Ingredient Notes & Substitutions
A full and detailed recipe card with all the ingredients is at the bottom of this post.
- Pasta: I use fusilli pasta, also known as rotini or spiral pasta. Penne pasta can also be used or any short pasta of your choice. For gluten-free, use gluten-free pasta.
- Frozen Mixed Vegetables: I used a mixture of carrots, broccoli, cauliflower and green beans. This is an easy frozen vegetable casserole therefore, any frozen veggies you have on hand will work!
- Frozen Peas: Use any frozen sweet peas, garden, petite or baby all work for this casserole.
- All-Purpose Flour: Also known as plain flour in Australia. It can be substituted with gluten-free all-purpose flour.
- Shredded Cheese: Use pre-shredded or from shred/grate it yourself from a block of cheddar. I also recommend a pizza blend comprising mozzarella, cheddar, and Parmesan. Alternatively, an Italian cheese blend or specific individual cheeses are also suitable options.
How to Make Vegetable Casserole (with photos)
A full and detailed recipe card is at the bottom of this post.
Preheat Oven & prepare baking dish: Set your oven to 200ºC (400ºF). Grease a 9×13 inch rectangle baking dish with butter or oil cooking spray. Set aside.
Thaw Veggies Partially: Take out the frozen vegetables and set them aside at room temperature. No need to completely thaw, just allow them to become slightly less frozen.
Cook Pasta: Bring a pot of water (half-filled) to a boil, add 1/2 tablespoon of salt, and then add the pasta. Cook according to the packet instructions until al dente, which took me about 9 minutes. Once cooked, drain the pasta and set it aside.
Melt Butter: In a large deep skillet or pot, melt butter over low heat.
Make Roux: Once melted, whisk in the flour. Increase the heat to medium, and cook the mixture for 1 minute as it bubbles/simmers, whisking continuously.
Add Milk: Gradually pour in the milk, whisking constantly over medium heat.
Thicken Sauce: Continue cooking and whisking until the sauce thickens, taking care to not let it boil.
Season: Once thickened, reduce the heat to low, add ground nutmeg, and season with salt and pepper to taste. Whisk well.
Combine, Veggies, Pasta & Cheese: Add the partially thawed vegetables, the cooked pasta and 1 cup of cheese to the white sauce. Mix until everything is well coated.
Assemble Casserole: Transfer the mixture into the greased baking dish. Sprinkle the remaining 1 cup of cheese evenly over the top.
Bake: Bake for 30-35 minutes, or until the top is golden and the casserole is bubbling. Remove from the oven and let it side for 5 minutes before serving. Enjoy!
Expert Tips
- Pasta Texture: Cook the pasta al dente, as it will continue to cook in the oven. This prevents it from becoming mushy.
- White Sauce: If it’s too thick and clumpy to coat the vegetables nicely, whisk through some more milk until you achieve the right consistency.
- Season Well: Don’t forget to season each component – the pasta water and the white sauce. It makes a huge difference in the overall flavor.
Can I use fresh vegetables instead of frozen?
Absolutely! Fresh vegetables can be used in this vegetable casserole. Just ensure they are cut into small, uniform pieces for even cooking. If you’re using bigger root vegetables, you may like to steam or boil them beforehand.
What kind of cheese works best for this casserole?
Cheddar, Italian blend, or pizza blend cheese work great. They melt well and add a nice flavor to the casserole.
Storage Instructions
Store: Cool the casserole completely and store it in an airtight container in the fridge for up to 3-4 days.
Freeze: You can also freeze the casserole, either whole or in portions. Wrap it well in plastic wrap and foil, label it with the date and freeze for up to 2 months.
Reheat: Thaw overnight in the fridge if frozen, then reheat in the oven at 180ºC (350ºF) until warmed through.
If you enjoy this recipe, please consider leaving a ⭐️ star rating and a comment review below. I love to hear what you think and it’s much appreciated. Thank you! Your email address will not be published. Sam x
Vegetable Casserole
Equipment
- 9×13 rectangle casserole dish
Ingredients
Frozen Vegetables
- 3 heaping cups frozen mixed vegetables
- 1 cup frozen peas
Pasta
- 1 1/2 cups uncooked fusilli/spiral pasta, you need approximately 3 cups cooked pasta (370g/13 oz.)
- 1/2 Tbsp salt
White Sauce
- 90 g unsalted butter
- 6 tbsp all-purpose flour
- 3 1/2 cups whole milk
- 1/4 tsp ground nutmeg
- Salt and pepper, to season
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat Oven & Prepare Casserole Dish: Set your oven to 400ºF (200ºC). Grease a 9×13 inch rectangle casserole dish with butter or oil cooking spray. Set aside.
- Thaw Veggies Partially: Take out the frozen vegetables and set them aside at room temperature. No need to completely thaw, just allow them to become slightly less frozen.
- Cook Pasta: Bring a pot of water (half-filled) to a boil, add 1/2 tablespoon of salt, and then add the pasta. Cook according to the packet instructions until al dente, which took me about 9 minutes. Once cooked, drain the pasta and set it aside.
- Melt Butter: In a large deep skillet or pot, melt butter over low heat.
- Make Roux: Once melted, whisk in the flour. Increase the heat to medium, and cook the mixture for 1 minute as it bubbles/simmers, whisking continuously.
- Add Milk: Gradually pour in the milk, whisking constantly over medium heat.
- Thicken Sauce: Continue cooking and whisking until the sauce thickens, taking care not to let it boil.
- Season: Once thickened, reduce the heat to low, add ground nutmeg and season with salt and pepper to taste. Whisk well.
- Combine, Veggies, Pasta & Cheese: Add the partially thawed vegetables, the cooked pasta and 1 cup of cheese to the white sauce. Mix until everything is well coated.
- Assemble Casserole: Transfer the mixture into the greased casserole dish. Sprinkle the remaining 1 cup of cheese evenly over the top.
- Bake: Bake for 30-35 minutes, or until the top is golden and the casserole is bubbling.
- Serve: Remove from the oven and let it side for 5 minutes before serving. Enjoy!
Notes
- Store: Cool the casserole completely and store it in an airtight container in the fridge for up to 3-4 days.
- Freeze: You can also freeze the casserole, either whole or in portions. Wrap it well in plastic wrap and foil, label it with the date and freeze for up to 2 months.
- Reheat: Thaw overnight in the fridge if frozen, then reheat in the oven at 180ºC (350ºF) until warmed through.