Vegetable and potato casserole

Here’s a warm, hearty, and flexible recipe for a Vegetable and Potato Casserole — perfect as a meatless main dish or comforting side. It’s packed with layers of thinly sliced potatoes, colorful veggies, and creamy cheese or sauce, all baked to bubbly perfection.

🥔🥦 Vegetable and Potato Casserole

🕒 Total Time: ~1 hour 15 minutes

Serves: 6–8

🧂 Ingredients:

4 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced
2 cups mixed vegetables (e.g. broccoli florets, carrots, peas, zucchini, bell peppers)
1 small onion, thinly sliced
2 cloves garlic, minced
1 1/2 cups shredded cheese (cheddar, mozzarella, or your favorite blend)
1 cup milk (or plant-based milk)
1/2 cup sour cream or Greek yogurt (optional, for creaminess)
2 tbsp olive oil or butter
1 tbsp all-purpose flour (for thickening, optional)
Salt & pepper to taste
Optional herbs: thyme, parsley, or Italian seasoning

🔪 Instructions:

1. Preheat Oven:

Set oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. Sauté Vegetables (Optional for Extra Flavor):

In a skillet, heat olive oil. Sauté onion, garlic, and other fresh vegetables until slightly softened. Season lightly with salt and pepper. (Skip this step if using frozen veggies — just thaw and drain first.)

3. Layer the Casserole:

In the baking dish, layer as follows:

A layer of sliced potatoes
A layer of sautéed or thawed veggies
A sprinkle of shredded cheese
Repeat layers until ingredients are used up (finish with potatoes and cheese on top)

4. Mix and Pour Sauce:

In a bowl, whisk milk, sour cream (if using), flour (optional), salt, pepper, and herbs.
Pour evenly over the casserole to moisten all layers.

5. Bake:

Cover with foil and bake for 40 minutes.
Remove foil and bake an additional 15–20 minutes, or until the top is golden and potatoes are tender.

6. Cool and Serve:

Let rest 5–10 minutes before slicing.

🧊 Make Ahead & Store:

Fridge: Keeps up to 4 days.
Freezer: Freeze fully cooked portions; reheat in oven or microwave.
Reheat Tip: Add a splash of milk before reheating to prevent drying.

🔁 Variations:

Cheesy Cream Sauce: Add 1/2 cup grated Parmesan to the milk mixture.
Vegan: Use plant-based cheese and milk, and skip sour cream or use dairy-free yogurt.
Add protein: Toss in cooked lentils, chickpeas, or tofu cubes between layers.

Would you like a spicy version, a one-pan stovetop version, or one with a crunchy topping (like breadcrumbs or crushed crackers)? Let me know!