Baked Veggie Casserole

Pat Duran


I love baked veggies and this is so quick and easy. You can use it as a main dish or as a side dish with your favorite fish or meat...This is a great way to use up left-over veggies too.
I like cauliflower, red bell peppers, and green beans, or pea pods and broccoli.
Fresh are the best but the thawed frozen mixed veggies are good too! Don't forget the lemon juice for drizzling over veggies.

★★★★★ 2 votes
10 Min
30 Min


1/4 c
butter, divided
1 c
chopped onions
1/2 tsp
seasoned salt
1 tsp
italian seasoning
1/3 c
panko bread crumbs
4 c
cooked mixed vegetables of choice
2 Tbsp
fresh lemon juice
1 tsp
granulated sugar
3/4 to 1 c
shredded cheddar cheese


1Preheat oven to 350^. Melt 2 Tablespoons of the butter over medium high heat in a 10-inch skillet and cook the onion, stirring occasionally, until golden brown, about 5 minutes. Stir in bread crumbs, seasoned salt, and Italian seasonings; cook stirring occasionally, until lightly toasted, about 2 to 3 minutes; remove and place in a bowl.
2Melt the remaining butter in the same skillet and add the vegetables; toss to coat- add more butter if desired, sprinkle with a little salt and pepper,the sugar and lemon juice. Pour half the mixture into a 1 1/2 quart casserole or baking dish. Sprinkle with half the the cheese and 1/2 the crumb mixture. Repeat with remaining veggies-then cheese and crumbs.
3Bake until heated through and cheese is melted about 20-25 minutes.
Note: If using frozen vegetables be sure to thaw first. And drain canned vegetable if using those.

About Baked Veggie Casserole

Main Ingredient: Vegetable
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy