Vegetarian Cheesy Ham Casserole
Discover the ultimate comfort food twist with this Vegetarian Cheesy Ham Casserole! This hearty and satisfying recipe brings together tender pasta, a medley of vibrant veggies, rich cream of mushroom soup, creamy sour cream, and ooey-gooey shredded cheddar cheese—all complemented by the savory flavor of plant-based 'ham.' Perfectly seasoned with Italian herbs and baked to golden perfection, this casserole is a crowd-pleaser that’s ideal for family dinners, potlucks, or meal prepping. Whether you’re transitioning to a plant-based lifestyle, hosting vegetarian guests, or simply looking for a meatless take on a classic, this dish is a flavorful, cheesy delight you won’t want to miss. Ready in under an hour and easily customizable, it's a comforting meal that proves vegetarian can be indulgent too.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 bell pepper, diced
- 1 cup mushrooms, sliced
- 8 ounces plant-based 'ham', diced
- 1 cup frozen peas
- 3 cups cooked pasta (e.g., penne, or your choice)
- 1 can cream of mushroom soup
- 1 cup sour cream
- 2 cups shredded cheddar cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon black pepper
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until softened, about 3-4 minutes.
Stir in minced garlic, bell pepper, and mushrooms. Cook for another 5 minutes until the vegetables are tender.
Add the diced plant-based 'ham' to the skillet and cook for 2 minutes.
Add the frozen peas and cook for an additional 2 minutes, stirring occasionally.
In a large mixing bowl, combine the cooked pasta, sautéed vegetables and 'ham', cream of mushroom soup, sour cream, and 1 1/2 cups of shredded cheddar cheese.
Season the mixture with Italian seasoning and black pepper, mixing well to ensure everything is evenly coated.
Transfer the mixture into a greased 9x13 inch baking dish.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly on top of the casserole.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown on top.
Remove from the oven and let rest for 5 minutes before serving.
Garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
3496 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.8 g | 233% | |
| Saturated Fat | 90.2 g | 451% | |
| Polyunsaturated Fat | 7.2 g | ||
| Cholesterol | 369 mg | 123% | |
| Sodium | 4110 mg | 179% | |
| Total Carbohydrate | 315.7 g | 115% | |
| Dietary Fiber | 33.0 g | 118% | |
| Total Sugars | 50.5 g | ||
| Protein | 161.7 g | 323% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 2402 mg | 185% | |
| Iron | 16.3 mg | 91% | |
| Potassium | 2353 mg | 50% | |
*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.
