Forktionary

Autumn Vegetable Casserole Recipe

This hearty and flavorful Autumn Vegetable Casserole is a crowd-pleaser perfect for potlucks and family gatherings! Imagine the warm, earthy aroma of roasted vegetables filling your kitchen as this comforting dish bakes to golden perfection. Featuring a delicious mix of potatoes, red peppers, onions, and zucchini, topped with a sprinkle of cheese (optional for vegan/pareve options), this casserole is easy to customize to your liking. Reheat and enjoy leftovers for days! Get ready to add this recipe to your fall favorites!

Prep Time 25 mins
Cook Time 75 mins
Calories 133.1 kcal
Protein 8g
Rating 4.0 (2 Reviews)
Autumn Vegetable Casserole 88

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Autumn Vegetable Casserole

  • 2 pounds baking potatoes
  • 0 pounds sweet potato
  • 1 red bell pepper
  • 1 medium onion
  • 2 medium zucchini
  • 1 pint cherry or grape tomatoes
  • 0 cups Italian seasoned breadcrumbs
  • 0 cups Parmesan cheese
  • Kosher salt, to taste (part of seasoning mix)
  • Black pepper, to taste (part of seasoning mix)
  • 3 tablespoons olive oil
  • cooking spray, as needed
  • 1 cup shredded cheddar cheese (optional)
  • garlic powder, to taste (part of seasoning mix)
  • onion powder, to taste (part of seasoning mix)
  • any dried herb, to taste (part of seasoning mix)

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How to Make Autumn Vegetable Casserole

  1. Preheat oven to 350°F (175°C).
  2. Spray a 9x13 inch rectangular baking pan with cooking spray.
  3. Thinly slice 2 lbs potatoes and arrange them evenly on the bottom of the prepared pan.
  4. Sprinkle 1/3 of the seasoning mix (see below) over the potatoes.
  5. Drizzle with 1 tablespoon olive oil.
  6. Layer 1 red bell pepper (1 cup thinly sliced), 1 medium onion (1 cup thinly sliced), and 2 medium zucchini (2 cups thinly sliced) over the potatoes.
  7. Sprinkle with another 1/3 of the seasoning mix and drizzle with 1 tablespoon olive oil.
  8. Top with 1 pint cherry or grape tomatoes, sliced if large.
  9. Drizzle with remaining 1 tablespoon olive oil and sprinkle with the remaining seasoning mix.
  10. If using, sprinkle 1 cup shredded cheddar cheese over the top.
  11. Bake uncovered for 60-75 minutes, or until the vegetables are tender and slightly browned.
  12. Let stand for 10 minutes before slicing and serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

15 g

Sugar

13g

Fat

8g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Main Courses Main Dish / Dinner Side Dishes American Healthy Vegetarian Vegan Gluten Free Fall Recipes Holiday Recipes Baking One Pot Meals

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Main Ingredient Cuisine Preparation Occasion Yams Sweet Potatoes North American Healthy Casseroles Side Dishes Potatoes Vegetables Oven Easy Beginner Cook Potluck Dinner Party Fall Kosher Vegetarian Dietary Low Cholesterol Seasonal Low Calorie Inexpensive Healthy 2 Low In Something Brunch To Go Equipment 4 Hours Or Less