Looking for easy, comforting vegetarian casseroles that everyone will love? These hearty, wholesome dishes are packed with flavor and perfect for any occasion, from cozy family dinners to festive holiday gatherings. Whether you’re a veggie lover or just looking to try something new, these recipes are sure to impress!

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1. Spinach, Feta & Rice Casserole

This simple one-pan recipe transforms the classic flavors of spanakopita into a hearty, casserole-style dish. Perfect for a vegetarian lunch or dinner, it’s satisfying on its own or as a side to your favorite protein. For an extra creamy touch, add a dollop of sour cream on top before serving!

Ingredients

• 3 tablespoons extra-virgin olive oil
• ½ cup finely chopped onion
• 1 (10-ounce) package of frozen chopped spinach, thawed and squeezed dry
• 3 large garlic cloves, grated or finely minced
• 3 cups cooked brown rice
• ¾ cup crumbled feta cheese
• ¼ cup fresh dill, chopped
• ½ teaspoon ground black pepper
• ¼ teaspoon salt
• 4 large eggs
• ¼ cup sour cream
• 1 tablespoon lemon zest

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Instructions

1. Set your oven to 425°F (220°C) to preheat while you prepare the casserole.Heat the olive oil in a large, oven-safe skillet over medium heat. A cast-iron skillet works perfectly for this. Once the oil is warm, add the onion and cook for about 4 minutes, stirring occasionally, until it softens and begins to brown.
2. Stir in the thawed and squeezed spinach along with the grated garlic. Cook for about a minute, mixing well. Remove the skillet from the heat and let the mixture cool slightly.Add the cooked rice, crumbled feta cheese, chopped dill, pepper, and salt to the skillet. Stir everything together until well combined.
3. In a medium-sized bowl, whisk together the eggs, sour cream, and lemon zest until smooth. Pour this mixture into the skillet and stir thoroughly to ensure everything is evenly coated.Using a spatula, spread the mixture evenly in the skillet, smoothing the top. Place the skillet in the preheated oven and bake for about 25 minutes, or until the top is lightly golden in spots.
4. Allow the casserole to rest for 5 minutes after baking. Serve warm, and if desired, add a dollop of sour cream to each portion for an extra creamy finish.

2. Zucchini & Tomato Casserole

This zucchini-tomato casserole brings together the sweetness of ripe summer vegetables with the creaminess of melted cheese. The flavors are reminiscent of a fresh, cheesy pizza, making it the ideal side dish for summer meals.

Ingredients

• 2 cups shredded fontina cheese
• ½ cup fresh basil leaves, chopped
• ¼ cup sun-dried tomatoes in oil, drained and chopped
• ¼ cup grated Parmesan cheese, divided
• ½ teaspoon crushed red pepper flakes
• ⅛ teaspoon salt
• ¾ cup panko breadcrumbs
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• 2 medium zucchini (about 4 cups), sliced ¼ inch thick
• 7 plum tomatoes (about 4 cups), sliced ¼ inch thick

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Instructions

1. Place your oven rack in the middle position and set the oven to 375°F. Lightly coat a 13-by-9-inch baking dish (3-quart capacity) with cooking spray.In a medium bowl, mix together the shredded fontina, chopped basil, sun-dried tomatoes, 2 tablespoons of Parmesan cheese, crushed red pepper, and salt. Set this aside.
2. In a small bowl, combine the panko breadcrumbs, dried oregano, garlic powder, and the remaining 2 tablespoons of Parmesan cheese.Sprinkle ¼ cup of the breadcrumb mixture evenly over the bottom of the baking dish.Arrange half the zucchini slices in a slightly overlapping layer over the breadcrumbs.Add half the tomato slices in a layer over the zucchini.Sprinkle half of the cheese mixture over the tomato layer.Repeat the layering process: zucchini, tomatoes, and the remaining cheese mixture.Finish by sprinkling the rest of the breadcrumb mixture evenly over the top.
3. Cover the dish tightly with foil and bake for 15 minutes. Remove the foil and continue baking for another 20 minutes, or until the zucchini and tomatoes are tender and the cheese is bubbling.
4. With the casserole still in the oven, switch the setting to broil. Broil for 2-3 minutes, keeping a close eye to prevent burning, until the top is golden and crispy in spots.Remove the casserole from the oven and let it sit for 5 minutes to set before serving.

3. Asparagus Casserole

Blanching the asparagus before baking ensures a gorgeous green hue and tender texture. This easy asparagus casserole is perfect for a holiday feast or a quick weeknight dinner.

Ingredients

• 3 tablespoons unsalted butter, divided
• ½ cup panko breadcrumbs (whole-wheat, if available)
• 3 pounds asparagus, trimmed and cut into 2-inch pieces
• 1 tablespoon finely chopped garlic
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 5 ounces cream cheese
• ½ cup shredded part-skim mozzarella cheese
• 1 teaspoon salt

Ingredients

1. Preheat your oven to 450°F. Bring a large pot of water to a boil and set a big bowl of ice water nearby. This will be used to blanch and cool the asparagus.Melt 1 tablespoon of butter in the microwave (about 30 seconds). Stir the melted butter into the panko breadcrumbs, then set this mixture aside for later.
2. Add the asparagus pieces to the boiling water and cook for about 1 minute until they turn bright green. Quickly transfer them to the ice bath to stop the cooking. Let the asparagus cool for 5 minutes, then drain and pat dry with a clean kitchen towel. Spread the asparagus evenly in a 9-by-13-inch baking dish.
3. Using the same pot, melt the remaining 2 tablespoons of butter over medium-high heat. Add the chopped garlic and cook for about 1 minute until it’s fragrant. Stir in the flour and cook for another 30 seconds, mixing constantly.
4. Gradually whisk in the milk, a little at a time, to avoid lumps. Keep whisking as the mixture heats up and thickens, about 5 minutes. Once thickened, remove the pot from the heat and stir in the cream cheese, mozzarella, and salt. Mix until the cheese is fully melted and the sauce is smooth.
5. Pour the cheese sauce over the asparagus and gently stir to coat everything evenly. Sprinkle the buttered panko breadcrumbs over the top.Bake in the preheated oven for 12-15 minutes, or until the casserole is bubbling and the topping is golden brown.

4. Blueberry-Almond Overnight French Toast

This healthy French toast casserole is perfect for serving at breakfast or brunch. It goes straight from the oven to the table in your favorite baking dish. Pair it with a drizzle of pure maple syrup for a deliciously satisfying meal.

Ingredients

• 1 pound whole-grain bread, cut into 1-inch cubes
• 3 cups blueberries (fresh or frozen)
• 8 large eggs
• 3 ½ cups reduced-fat milk
• ½ cup (1 stick) unsalted butter, melted
• 3 tablespoons packed light brown sugar
• 1 tablespoon ground ginger
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ¾ cup sliced almonds

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Instructions

1. Lightly spray a 9-by-13-inch baking dish with cooking spray.Spread the bread cubes evenly in the prepared dish. Sprinkle the blueberries on top.In a large bowl, whisk the eggs until combined.Add the milk, melted butter, brown sugar, ground ginger, vanilla extract, and salt. Whisk until everything is well mixed.
2. Pour the custard mixture over the bread and blueberries, making sure everything is coated.Sprinkle the sliced almonds on top. Cover the dish with foil sprayed with cooking spray (sprayed side facing down). To help everything soak evenly, place another 9-by-13-inch dish on top as a weight. Refrigerate for at least 8 hours or overnight.
3. Preheat your oven to 350°F (175°C).Take the weighted baking dish off, but leave the foil in place. Let the casserole sit at room temperature while the oven preheats.Bake, covered, for 45 minutes. Then, remove the foil and bake for another 20-25 minutes, or until the top is golden brown.
4. Let the casserole cool for 10 minutes before serving. Slice into portions and serve with pure maple syrup if desired.

5. Zucchini, Corn & Egg Casserole

This vibrant and healthy casserole, bursting with fresh summer flavors, is essentially a crustless quiche. It’s the perfect dish for a sophisticated summer brunch or a laid-back backyard barbecue. Packed with zucchini, corn, and flavorful cheeses, it’s simple to prepare and sure to impress.

Ingredients

• 5 cups shredded zucchini and/or summer squash (about 3 medium-sized squashes)
• 2 tablespoons butter
• 1 cup finely chopped onion
• Pinch of salt, plus 1/4 teaspoon (divided)
• 1 ½ cups corn kernels (fresh or frozen, thawed if using frozen)
• 1 ¼ cups no-salt-added cottage cheese (see tip below)
• 1 cup crumbled feta cheese
• ½ cup chopped red bell pepper
• ¼ cup chopped fresh dill
• 2 tablespoons all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon ground black pepper
• 10 large eggs, lightly beaten

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Instructions

1. Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish (or any 3-quart baking dish) with non-stick cooking spray to prevent sticking.Place the shredded zucchini or summer squash on a clean kitchen towel. Gather the towel edges, twist tightly, and squeeze out as much moisture as possible. This step helps the casserole set properly.
2. In a large skillet, melt the butter over medium heat. Add the chopped onion and cook, stirring occasionally, until it turns golden brown, about 5–8 minutes. Add the shredded squash and a small pinch of salt. Continue cooking for about 4 minutes, or until the squash is soft and no moisture remains in the pan.
3. Transfer the cooked squash mixture to a large mixing bowl. Add the corn, cottage cheese, crumbled feta, chopped red bell pepper, fresh dill, flour, baking powder, black pepper, and the remaining 1/4 teaspoon of salt. Stir everything together until it’s evenly mixed. Then, add the beaten eggs and stir again until well combined.
4. Pour the mixture into the prepared baking dish. Spread it out evenly so it bakes uniformly.Place the dish in the oven and bake for about 40 minutes, or until the center is set and the edges are lightly browned.
5. Let the casserole sit for 10 minutes before slicing. Serve warm and enjoy!

6. Baked Feta & Tomato Chickpeas

This baked feta and tomato chickpea dish is a simple, protein-packed vegetarian meal that’s perfect for beginners. Juicy cherry tomatoes, savory feta, and hearty chickpeas come together to create a deliciously creamy and flavorful dish. Serve it with warm pita bread for a satisfying and easy meal.

Ingredients

• 2 (15-ounce) cans of no-salt-added chickpeas, rinsed
• 3 cups of multicolored cherry tomatoes (about 16 ounces)
• 1/4 cup of extra-virgin olive oil
• 2 teaspoons of fresh rosemary leaves
• 2 teaspoons of red wine vinegar
• 2 teaspoons of garlic paste
• 1/2 teaspoon of ground black pepper
• 1 (6-ounce) block of feta cheese in brine, drained
• 1 tablespoon of fresh basil leaves, torn
• 2 (6-inch) whole-wheat pita rounds, split and warmed

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Instructions

1. Place an oven rack in the top third of your oven and preheat to 425°F. Grab a 9-by-13-inch baking dish for the recipe.Add the rinsed chickpeas, cherry tomatoes, olive oil, fresh rosemary leaves, red wine vinegar, garlic paste, and ground black pepper to the baking dish. Stir everything together to coat the chickpeas and tomatoes evenly.
2. Place the block of feta cheese in the center of the chickpea and tomato mixture, gently nestling it in so it sits snugly.Put the dish in the oven and bake for about 20 minutes, or until most of the tomatoes have burst, and the feta cheese is soft and creamy.
3. Once out of the oven, sprinkle torn fresh basil leaves over the top. If you like, stir the creamy feta into the chickpea mixture for a rich, saucy texture.Serve the baked feta and tomato chickpeas with the warm pita bread for dipping or scooping. Enjoy this wholesome, flavorful meal!

7. Scalloped Corn Casserole

Looking for a simple and delicious side dish? This easy scalloped corn casserole is perfect for family meals or holiday dinners. You can make it with fresh, frozen, or canned corn—whatever you have on hand! A creamy white sauce and an egg bind it all together, while chopped green bell pepper adds a pop of flavor and color.

Ingredients

• 3 tablespoons unsalted butter, divided (plus extra for greasing the dish)
• 2 tablespoons all-purpose flour
• 1 cup milkKosher salt, to taste
• Freshly ground black pepper, to taste
• 1 large egg, beaten
• 3 cups corn kernels (canned, fresh, or frozen, cooked)
• 1 green bell pepper, finely chopped (or a mix of red and green bell peppers)
• 1 teaspoon granulated sugar
• 1/2 cup soft fresh breadcrumbs
• 1 dash of paprika

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Instructions

1. Preheat your oven to 375°F (190°C). Grease a 1 1/2-quart baking dish with a bit of butter and set it aside.In a medium saucepan, melt 2 tablespoons of butter over low heat. Add the flour and stir constantly for about 2 minutes, being careful not to let it brown.Slowly pour in the milk, stirring continuously to avoid lumps. Cook over low heat until the sauce thickens slightly. Add a pinch of salt and pepper to taste.
2. To prevent the egg from scrambling, add a small spoonful of the warm sauce to the beaten egg while stirring quickly. Then, slowly pour the egg mixture back into the saucepan, stirring constantly. Cook for about 1 minute, but don’t let it boil.
3. Stir the corn, chopped bell pepper, and sugar into the sauce. Let the mixture heat through on low.In a small bowl, melt the remaining tablespoon of butter in the microwave. Add the breadcrumbs and mix well until evenly coated.
4. Pour the corn mixture into the greased baking dish. Spread the buttered breadcrumbs evenly on top, then sprinkle with a dash of paprika for a bit of color.Place the dish in the preheated oven and bake for 20–25 minutes, or until the casserole is bubbly and the breadcrumbs are golden brown.Let it cool for a few minutes before serving. Enjoy!

8. Vegetarian Meatless Frito Pie

Frito pie is a fun, crowd-pleasing dish that’s perfect for game nights, potlucks, or casual gatherings. This recipe layers crunchy Fritos with hearty vegetarian chili, melted cheese, and your favorite toppings, creating a deliciously simple meal that’s a hit every time.

Ingredients

• 1 (9 1/4-ounce) bag Fritos
• 1 (15-ounce) can vegetarian chili
• 1 medium onion, minced (or green onion, chopped) – optional
• 1 tomato, diced – optional
• Shredded lettuce – optional
• Sliced jalapeños – optional
• 1 (8-ounce) bag shredded cheese (choose your favorite variety)
• Sour cream – optionalSliced green onions – optional
• Chopped fresh cilantro – optional

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Instructions

1. Set your oven to 350°F (175°C) so it’s ready when you’ve assembled the casserole.Grab a medium-sized casserole dish or baking pan. Spread the Fritos across the bottom, creating a single layer. For extra texture, you can lightly crush the Fritos before adding them.
2. Spoon the vegetarian chili evenly over the Fritos. Make sure it’s spread out so every bite gets that delicious chili flavor.If you’re using optional ingredients like chopped onion, diced tomato, shredded lettuce, or sliced jalapeños, sprinkle them over the chili layer. Feel free to mix and match based on what you like or have on hand.
3. Cover the chili and toppings with shredded cheese. Be generous—this is the layer that ties it all together!Place the dish in the preheated oven and bake for 15–20 minutes, or until the cheese is fully melted and bubbly.
4. Remove the casserole from the oven and, if you’d like, add some fresh toppings for extra flavor. Sour cream, sliced green onions, or a sprinkle of fresh cilantro are all great choices.Serve your Frito pie hot and enjoy the combination of crunchy, cheesy, and savory goodness.

9. Creamy Vegetarian Shepherd’s Pie

Shepherd’s pie is a comforting casserole traditionally made with meat and mashed potatoes, but this plant-based version swaps the meat for a hearty mix of vegetables. It’s perfect for vegetarians and includes vegan options, making it ideal for those who prefer an egg- and dairy-free dish.

Ingredients

• 1 carrot, diced
• 1/2 cup broccoli, chopped
• 1/2 cup cauliflower, chopped
• 1/2 cup green beans
• 1/2 cup green peas
• 1/2 cup mushrooms, sliced
• 4 Yukon gold potatoes (or your favorite variety)
• 4 tablespoons margarine
• 1/4 cup soy yogurt or regular yogurt
• Optional: 1/2 cup freshly grated Parmesan cheese
• 1/4 cup flour
• 1 cup vegetable broth
• 2/3 cup milk or soy milk (unsweetened and unflavored)
• 2 tablespoons fresh sage, chopped
• Salt, to taste
• Pepper, to taste

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Instructions

1. Start by gathering all your ingredients. Preheat your oven to 375°F (190°C).Add the carrots, broccoli, cauliflower, green beans, green peas, and mushrooms to a steamer basket over a pot of simmering water. Steam them until they’re tender but still slightly firm. Set the steamed vegetables aside.
2. Peel and cube the potatoes, then place them in a pot of water. Bring to a boil and cook until the potatoes are soft enough to be pierced easily with a fork. Drain and mash them by hand with 2 tablespoons of margarine, the yogurt, and Parmesan cheese (if using).
3. In a large pan, melt 2 tablespoons of margarine over low heat. Whisk in the flour, followed by the vegetable broth, milk (or soy milk), and fresh sage. Stir constantly until the mixture thickens into a smooth sauce. Season with salt and pepper to taste.Add the steamed vegetables to the sauce and stir gently to coat. Grease a baking dish and spread the vegetable mixture evenly across the bottom.
4. Carefully layer the mashed potatoes over the vegetables, smoothing them out with a spoon or spatula. Sprinkle a little extra Parmesan on top if you’d like.Cover the baking dish with foil and bake for 30–40 minutes. For a golden, crispy top, remove the foil during the last 5 minutes of baking.
5. Allow the shepherd’s pie to cool slightly before serving. Pair it with a simple salad or some crusty bread for a complete meal.

10. Cheesy Cauliflower Casserole

If getting your kids to eat their veggies feels like a challenge, this cheesy cauliflower casserole could be your secret weapon. Tender cauliflower is smothered in a creamy, cheesy sauce, topped with golden breadcrumbs, and baked to perfection. This easy side dish pairs well with almost any meal and is sure to become a family favorite.

Ingredients

• 1 medium head of cauliflower, cut into small florets
• 6 tablespoons butter, divided
• 1/2 red bell pepper, finely chopped
• 4 green onions, thinly sliced
• 1 tablespoon fresh parsley, chopped
• 3 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1 1/2 cups sharp cheddar cheese, shredded (divided)
• 1/2 teaspoon salt (adjust to taste)
• 1/8 teaspoon ground black pepper
• 1 cup soft breadcrumbs

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Instructions

1. Preheat your oven to 350°F (175°C). Lightly grease a 2-quart baking dish with butter and set it aside.Steam the cauliflower florets until they are just tender, about 7 minutes. Drain and set them aside.
2. In a medium saucepan, melt 4 tablespoons of butter over medium-low heat. Add the chopped red bell pepper and sauté for about 2 minutes until softened. Stir in the green onions and parsley, cooking for another 2 minutes.
3. Sprinkle the flour into the saucepan and stir well to combine. Continue cooking for 2 minutes, stirring constantly. Gradually pour in the milk, stirring continuously, until the mixture thickens into a smooth sauce.
4. Stir in 1 cup of the shredded cheddar cheese along with the salt and pepper. Mix until the cheese is completely melted and the sauce is creamy.Place the steamed cauliflower into the saucepan and gently mix until every floret is coated in the cheesy sauce.
5. Spoon the cauliflower mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining shredded cheese over the top.Melt the remaining 2 tablespoons of butter in a small bowl and mix it with the breadcrumbs until evenly coated. Scatter the buttery breadcrumbs over the casserole.
6. Place the casserole in the preheated oven and bake for 25–30 minutes, or until the top is golden brown and bubbling.Remove the casserole from the oven and let it cool slightly before serving. Pair it with your favorite main dish for a comforting and delicious meal.

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