Bubblin Veggie Casserole

Get ready to fall in love with the comforting, veggie-packed goodness of Bubblin Veggie Casserole! This hearty, baked dish combines a medley of vibrant vegetables—including zucchini, broccoli, and red bell pepper—with protein-rich quinoa, creamy mushroom soup, and gooey cheddar cheese for the ultimate vegetarian comfort food. Topped with golden, crispy panko breadcrumbs and seasoned with Italian herbs, every bite bursts with flavor and texture. With just 20 minutes of prep, it's perfect for busy weeknights or as a show-stopping side at family gatherings. Serve it warm and watch the cheesy, bubbly topping bring smiles to the table! Keywords: vegetarian casserole recipe, veggie-packed casserole, quinoa casserole, easy comfort food.

Nutriscore Rating: 68/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium, diced onion
• 3 minced garlic cloves
• 2 medium, diced carrot
• 1 small, diced zucchini
• 2 cups broccoli florets
• 1 medium, diced red bell pepper
• 2 cups baby spinach
• 1.5 cups cooked quinoa
• 1 can (10.5 oz) cream of mushroom soup (vegetarian)
• 0.5 cups milk
• 1 cup, shredded cheddar cheese
• 0.5 cups, grated parmesan cheese
• 0.5 cups panko breadcrumbs
• 1 teaspoon dried Italian herbs
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch casserole dish.

Step 2

Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes.

Step 3

Add the minced garlic, diced carrot, zucchini, and red bell pepper to the skillet. Cook for 5–7 minutes or until the vegetables start to soften.

Step 4

Stir in the broccoli florets and cook for another 3 minutes. Add the baby spinach and cook for 1–2 minutes, until wilted. Remove from heat.

Step 5

In a large mixing bowl, combine the cooked quinoa, cream of mushroom soup, milk, salt, black pepper, and dried Italian herbs. Stir until evenly mixed.

Step 6

Add the sautéed vegetables to the quinoa mixture and fold gently until fully combined.

Step 7

Transfer the mixture to the prepared casserole dish and spread it out evenly.

Step 8

Top the casserole with shredded cheddar cheese and grated parmesan cheese.

Step 9

In a small bowl, mix the panko breadcrumbs with 1 tablespoon of olive oil. Sprinkle the breadcrumb mixture evenly over the cheese layer.

Step 10

Bake the casserole in the preheated oven for 30–35 minutes, or until the top is golden and bubbly.

Step 11

Remove the casserole from the oven and let it rest for 5 minutes before serving.

Step 12

Garnish with fresh herbs, if desired, and serve warm.

Nutrition Facts

Serving size	1732.5 grams (1732.5g)

Amount per serving	% Daily Value*
Calories	1868

Total Fat 97.50g	125%
Saturated Fat 38.10g	191%
Polyunsaturated Fat 2.80g
Cholesterol 161mg	54%
Sodium 6423mg	279%
Total Carbohydrate 173.10g	63%
Dietary Fiber 25.90g	93%
Total Sugars 41.80g
Protein 77.30g	155%

Vitamin D 113IU	567%
Calcium 1452mg	112%
Iron 12mg	66%
Potassium 2404mg	51%

*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.

Source of Calories

Fat: 46.7%

Protein: 16.5%

Carbs: 36.8%