10 Weeknight Casseroles Packed with Vegetables
Casseroles are one of my favorite ways to load up on vegetables. They come in especially handy if you’re dealing with picky eaters, who probably won’t even notice you’ve packed in a few pounds of produce underneath that gooey layer of cheese!
We love these 10 recipes for their crowd-pleasing potential and their wholesome qualities. Some are strictly vegetarian or even vegan, while others have some meat in the mix, but they all are easy and sure to be a hit at the dinner table.
Using both smoked mozzarella and smoked paprika gives this casserole its serious spunk. Serve big scoops topped with yogurt and cilantro and you’ve got a crowd-pleasing dinner.
A couple bunches of kale make for a hearty and healthy vegetarian casserole. I love that while some of the cooked greens are soft and tender, a few leaves on top crisp up and become irresistibly chip-like.
This lightened-up gratin eschews the heavy cream and instead gets decadence from a mix of whole milk and soft goat cheese. Finishing the dish with chopped fresh basil or thyme keeps things bright.
This just might be the most comforting casserole around. Cooked cabbage — fragrant with cinnamon, bay leaves, and nutmeg — is layered with ground meat and nubby farro for a meal that’s sure to leave you satisfied.
This casserole is more vegetable than pasta — packed with tomatoes and broccoli and made creamy with cottage cheese and mozzarella.
Use a food processor to grate the whopping two-and-a-half pounds of zucchini for this cheesy casserole and it comes together in next to no time.
Store-bought salsa adds serious flavor without much effort in this wholesome, vegetable-packed casserole that’s both vegan and gluten-free.
This lightened-up version of tuna noodle casserole is inspired by French Niçoise salad and is filled with artichokes, potatoes, olives, and capers.
While this quick, cheesy casserole is a great side dish for chicken or burgers, it’s even better as the star of the show, served with plenty of tortilla chips for scooping.
This lightened-up version of macaroni and cheese swaps rich béchamel for a mix of cottage cheese and sour cream and packs in lots of baby spinach and roasted red peppers.