Bubblin Veggie Casserole
Get ready to fall in love with the comforting, veggie-packed goodness of Bubblin Veggie Casserole! This hearty, baked dish combines a medley of vibrant vegetables—including zucchini, broccoli, and red bell pepper—with protein-rich quinoa, creamy mushroom soup, and gooey cheddar cheese for the ultimate vegetarian comfort food. Topped with golden, crispy panko breadcrumbs and seasoned with Italian herbs, every bite bursts with flavor and texture. With just 20 minutes of prep, it's perfect for busy weeknights or as a show-stopping side at family gatherings. Serve it warm and watch the cheesy, bubbly topping bring smiles to the table! Keywords: vegetarian casserole recipe, veggie-packed casserole, quinoa casserole, easy comfort food.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 2 medium, diced carrot
- 1 small, diced zucchini
- 2 cups broccoli florets
- 1 medium, diced red bell pepper
- 2 cups baby spinach
- 1.5 cups cooked quinoa
- 1 can (10.5 oz) cream of mushroom soup (vegetarian)
- 0.5 cups milk
- 1 cup, shredded cheddar cheese
- 0.5 cups, grated parmesan cheese
- 0.5 cups panko breadcrumbs
- 1 teaspoon dried Italian herbs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes.
Add the minced garlic, diced carrot, zucchini, and red bell pepper to the skillet. Cook for 5–7 minutes or until the vegetables start to soften.
Stir in the broccoli florets and cook for another 3 minutes. Add the baby spinach and cook for 1–2 minutes, until wilted. Remove from heat.
In a large mixing bowl, combine the cooked quinoa, cream of mushroom soup, milk, salt, black pepper, and dried Italian herbs. Stir until evenly mixed.
Add the sautéed vegetables to the quinoa mixture and fold gently until fully combined.
Transfer the mixture to the prepared casserole dish and spread it out evenly.
Top the casserole with shredded cheddar cheese and grated parmesan cheese.
In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the cheese layer.
Bake the casserole in the preheated oven for 30–35 minutes, or until the top is golden and bubbly.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with fresh herbs, if desired, and serve warm.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.1 g | 22% | |
| Saturated Fat | 7.1 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 771 mg | 34% | |
| Total Carbohydrate | 29.7 g | 11% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 6.3 g | ||
| Protein | 14.0 g | 28% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 303 mg | 23% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 391 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
