Vegetable Crouton Casserole
Warm, hearty, and bursting with vibrant vegetables, this Vegetable Crouton Casserole is the ultimate comfort food for vegetarians and veggie lovers alike. Packed with tender sautéed carrots, zucchini, broccoli, and red bell peppers, this casserole combines wholesome veggies with a luscious, cheesy cream of mushroom sauce for a rich and satisfying dish. A golden, crunchy topping of seasoned croutons and Parmesan cheese adds the perfect contrast in texture, making every bite irresistible. With only 20 minutes of prep time, this easy vegetable casserole is ideal for weeknight dinners or potluck gatherings. Serve it as a stand-alone main dish or a crowd-pleasing side—don't forget a sprinkle of fresh parsley for a pop of color!
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Recipe Information
Ingredients
- 3 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, peeled and diced
- 1 large zucchini, diced
- 2 cups broccoli florets
- 1 large red bell pepper, diced
- 1 cup frozen peas, thawed
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups shredded cheddar cheese
- 0.5 cup milk
- 3 cups croutons
- 0.5 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
In a large skillet, heat olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the diced carrots, zucchini, broccoli florets, and red bell pepper to the skillet. Sauté for 5-7 minutes until the vegetables are tender but still vibrant in color.
Stir in the thawed peas, Italian seasoning, salt, and black pepper. Remove from heat.
In a large mixing bowl, combine the cream of mushroom soup, shredded cheddar cheese, and milk. Mix until evenly incorporated.
Add the sautéed vegetables to the cheese mixture and stir well to coat all the vegetables.
Transfer the vegetable and cheese mixture to the prepared baking dish, spreading it into an even layer.
Sprinkle the croutons evenly over the top of the casserole, pressing them gently into the mixture.
Top the croutons with grated Parmesan cheese.
Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the croutons are golden brown.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh parsley, if desired, and serve warm.
Nutrition Facts
Calories |
636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.4 g | 43% | |
| Saturated Fat | 13.3 g | 67% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1440 mg | 63% | |
| Total Carbohydrate | 62.0 g | 23% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 10.6 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 501 mg | 39% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 572 mg | 12% | |
*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.
