Vegetarian Cheesy Comfort Casserole
Dive into pure, soul-warming perfection with our Vegetarian Cheesy Comfort Casserole, a hearty celebration of flavor and texture! Packed with protein-rich quinoa, vibrant vegetables like zucchini, red bell peppers, and earthy mushrooms, this dish is balanced with a luscious tomato base and seasoned with Italian herbs for a taste of the Mediterranean. Topped with a decadent layer of melted mozzarella and cheddar cheeses, it's baked to golden-bubbly bliss for the ultimate comfort food experience. Perfect for cozy dinners or meal prep, this vegetarian casserole offers a healthy yet indulgent twist. Garnished with fresh parsley and served warm, it’s a family-friendly delight that’s both nutritious and irresistible! Keywords: vegetarian casserole, cheesy comfort food, quinoa casserole, healthy baked dish, veggie-packed dinner.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 tablespoons olive oil
- 1 medium, chopped yellow onion
- 3 minced garlic cloves
- 1 medium, chopped red bell pepper
- 1 medium, chopped zucchini
- 8 oz, sliced mushrooms
- 2 cups baby spinach
- 14.5 oz canned diced tomatoes
- 1 cup tomato sauce
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Rinse the quinoa under cold water using a fine-mesh sieve.
In a medium saucepan, combine the quinoa and water, bring to a boil over medium-high heat.
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is fluffy.
Remove the quinoa from heat and set aside.
In a large skillet over medium heat, add olive oil.
Add the chopped onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Add the red bell pepper, zucchini, and mushrooms, sauté for about 5-7 minutes until the vegetables are tender.
Stir in the baby spinach and cook for an additional 2 minutes or until wilted.
Add the canned diced tomatoes and tomato sauce to the skillet, stirring to combine.
Season with Italian seasoning, salt, and black pepper, stirring well.
Gently fold in the cooked quinoa until mixed thoroughly.
In a 9x13 inch baking dish, spread the quinoa and vegetable mixture evenly.
Sprinkle the mozzarella and cheddar cheeses evenly on top.
Place the baking dish in the preheated oven and bake for 25 minutes or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool slightly.
Garnish with chopped fresh parsley before serving.
Serve warm and enjoy your delicious vegetarian cheesy comfort casserole.
Nutrition Facts
Calories |
2079 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 130.6 g | 167% | |
| Saturated Fat | 60.0 g | 300% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 290 mg | 97% | |
| Sodium | 6054 mg | 263% | |
| Total Carbohydrate | 119.5 g | 43% | |
| Dietary Fiber | 27.4 g | 98% | |
| Total Sugars | 43.2 g | ||
| Protein | 114.1 g | 228% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 2839 mg | 218% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 3583 mg | 76% | |
*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.
