This dump & bake potato veggie casserole is packed with fresh vegetables, roasted potatoes, and a delicious seasoning blend. This recipe is great for weeknight dinners!
This potato veggie casserole is pure comfort, but it's also super nutritious!
It's a dump & bake casserole (you know, like this rice pesto bake, quinoa black bean casserole, and veggie rice casserole) that uses a whole lot of fresh veggies, russet potatoes, and a can of chickpeas to make a balanced vegetarian dinner.
The potatoes and veggies are seasoned with a delicious seasoning blend (inspired by my tofu seasoning!) and the casserole is finished off with a topping of mozzarella cheese.
This is a very simple recipe that can be prepped in advance and makes great leftovers!
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Why this recipe works
- Made in one dish: This dump & bake recipe requires a bit more prep than my typical no-boil dish, but all of the vegetables roast/bake together in the same dish so there's still minimal clean-up and minimal active time needed to make the casserole.
- Veggie-packed: Feel free to get creative with the roasted veggies here! This is definitely a "clean out the fridge" kind of meal where you can swap ingredients based on what you have on hand.
- Prep in advance: Most of the prep for this recipe is spent chopping veggies. All of the vegetables can be chopped up to 48 hours in advance and refrigerated until ready to use.
Ingredients
- Russet potatoes: Choose two large potatoes. I leave the skins on but you can peel them if you prefer, just note they'll break down more this way. Yukon gold potatoes or sweet potatoes also work here.
- Veggies: These are all vegetables that take similar times to cook. Broccoli, zucchini, bell pepper (any variety works), mushrooms, and thinly sliced red onion (yellow or white onion also works.)
- Chickpeas: One 15-ounce can typically yields ~1.5 cups of chickpeas. White beans or another bean also works.
- Nutritional yeast: Adds depth and cheesy-ish goodness.
- Other seasonings: Onion powder, garlic powder, parsley, thyme, paprika, chili powder, white pepper, black pepper. Adjust seasonings to taste.
- Shredded mozzarella: For topping! For a dairy-free option, try the cheese sauce from my vegan pasta bake or just use your favorite vegan shredded cheese.
- Balsamic glaze: This is optional but a little bit of acidity takes the casserole to the next level. I buy balsamic glaze in a bottle from Trader Joe's, it's just much quicker and tends to be more cost-effective than making your own. It's available at most grocery stores by balsamic vinegar.
Step-by-step instructions
- Add the ½-inch pieces of potato to a 9x13-inch or similarly sized baking dish. Drizzle with oil and half of the seasoning blend, tossing with a spatula to coat.
- Roast for 400F for 25 minutes, or until the potatoes are almost done. They won't be completely tender, but you should be able to mash about half of them with a potato masher. The broken-down potato acts as the "glue" that helps hold the casserole together.
- Add the vegetables to the baking dish, along with the remaining oil and seasonings. Toss to coat with a spatula. Bake, uncovered, until the vegetables are vivid and mostly tender, about 20-25 minutes. If using a deep baking dish like the one pictured, instead of a standard 9x13-inch dish, I recommend stirring everything about halfway through.
- Top with shredded mozzarella. Return to the oven to bake until the cheese is melted. Remove from the oven and drizzle with the optional balsamic glaze. Enjoy!
Top tips
- Aim for ½-inch pieces of potatoes. The larger the potatoes are, the longer they will take to roast.
- Try to cut the veggies into uniform pieces. Smaller pieces of vegetables cook more quickly, so note that if you're roasting big pieces of vegetables the casserole will take longer in the oven.
- Other veggies: Cauliflower, green peas, green beans, really most veggies work well here.
- Baking dish: The type of baking dish used for the casserole greatly affects cook time. For example, I used a taller ceramic baking dish in the photos which adds 5-10 minutes of cooking time, whereas a 9x13-inch dish or a metal sheet pan will cook the veggies more quickly due to the larger surface area.
- If you don't have a large baking dish, you can make this recipe on a sheet pan instead. It won't have that traditional casserole feel, but you can still top it with cheese. The cook times will be slightly shorter, as more surface area on the veggies meals they will cook more quickly.
FAQ
Can I make this on a sheet pan instead?
This recipe is actually adapted from one of my cookbook recipes where potatoes and veggies roast together on a sheet pan. I recommend checking that recipe out, it's delicious. The veggies take less to roast, I'd say 5-10 minutes less, if roasting on a sheet pan because of the increased surface area.
Can I use tofu instead of beans?
Yes, I think cubed tofu would be a fantastic swap. I recommend pressing and marinating the tofu, or at least drizzling the tofu with soy sauce. Add it to the pan at the same time as the potatoes.
Can I use frozen vegetables?
I don't recommend using frozen vegetables here because they cook much more quickly and they release more moisture than fresh vegetables. The recipe cook times would need to be adapted with fresh vegetables.
Storage tips
- Storage: Best within 3-4 days. Let cool before refrigerating.
- Reheating: Reheats well in the microwave. To reheat the entire casserole dish, cover it with foil and bake at 350F for 25-30 minutes, or until warmed through. Remove the foil and bake another 5 minutes to melt the cheese.
- Freezing: According to one reader, this recipe freezes well and works well for meal prep! Let thaw overnight before reheating either in the microwave or in the oven.
More vegetarian casseroles
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Potato Veggie Casserole
Packed with fresh vegetables, roasted potatoes, and a delicious seasoning blend, this veggie casserole makes a great balanced weeknight meal.
Ingredients
Seasoning Blend
- 3 tablespoons nutritional yeast
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dry parsley
- ½ teaspoon dry thyme
- ½ teaspoon chili powder
- ¼ teaspoon black pepper
- ¼ teaspoon white pepper
Potato Veggie Casserole
- 2 large Russet potatoes see note #1
- 2-3 tablespoons canola oil divided
- 1 small broccoli crown
- ½ medium zucchini
- 1 medium green bell pepper any variety works
- ½ small red onion
- 8 ounces baby bella mushrooms
- 15 ounce can chickpeas drained, rinsed, and patted dry
- 1-2 cups shredded mozzarella cheese
- balsamic glaze, to taste optional
Instructions
- Preheat the oven to 400F.
- In a small bowl or jar, whisk together the seasoning blend: nutritional yeast, salt, paprika, garlic powder, onion powder, parsley, thyme, chili powder, black pepper, and white pepper.
- Clean the potatoes and dice them potatoes into ½-inch pieces. I keep the skins on the potatoes but you can peel them if you prefer.
- Add the diced potatoes to a 9x13-inch or similarly sized baking dish. Drizzle with half of the oil (1 tablespoon) and half of the seasoning blend. Use a spatula to coat the potatoes well. Try to keep the potatoes from overlapping too much.
- Roast the potatoes at 400F for 25 minutes, or until they are mostly done. They should be easy to mash, but not entirely roasted. Use a potato masher (or a fork) to smash about half of the potatoes in the baking dish.
- While the potatoes roast, prep the vegetables. Cut the broccoli into small florets, thinly slice the zucchini into half moons, chop a bell pepper in to 1-inch pieces, thinly slice ½ of a small red onion, and remove the stems from the baby bella mushrooms. Quarter the mushroom caps.
- Once the potatoes are removed from the oven and half are smashed, add the vegetables and drained chickpeas. Add the remaining oil (1 tablespoon or more as needed) and seasoning blend. Toss with a spatula to coat.
- Return the baking dish to the oven for 20-25 minutes. If using a deep baking dish (like the one in the pictures), I recommend removing from the oven halfway through and and stirring.
- Remove from the oven when the veggies are vivid and tender, but still with a slightly crisp texture. Top with 1 cup of shredded mozzarella. For a cheesier casserole, stir additional cheese into the veggies.
- Bake until the cheese is golden and bubbling, another 5-10 minutes. Remove from the oven and drizzle with balsamic glaze (optional.) Enjoy!
Video
Notes
- Potatoes: Yukon gold also works. I don't peel the potatoes, but if you do note that they will lose some of their structure in the casserole.
- Vegetables: Feel free to swap out vegetables based on what you have on hand. I don't recommend using frozen vegetables as they have different cooking times than fresh vegetables and they tend to release more moisture.
- Baking dish: A 9x13-inch baking dish works best for this recipe. If using a deeper baking dish, like the one I used in the pictures, I recommend stirring the veggies halfway through because of the decreased surface area. More airflow and surface area = crisper veggies and shorter cooking time.
- This recipe also works on a sheet pan, which I recommend using if your largest baking dish is overflowing. After adding the vegetables, roast them for 15 minutes then add time as needed.
- Storage: Best within 3-4 days. Let cool before refrigerating.
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- In addition to the balsamic glaze, I like to serve this with a little dollop of BBQ sauce. The sweetness adds a nice balance to the dish.
Nutrition
Serving: 1servingCalories: 392kcalCarbohydrates: 66gProtein: 18gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.02gSodium: 528mgPotassium: 1676mgFiber: 14gSugar: 9gVitamin A: 1178IUVitamin C: 142mgCalcium: 140mgIron: 5mg
Did you make this?I love hearing how it went! Leave a review or tag me on Instagram @cozypeachkitchen so I can see your creations!
Rachelle says
My family loves this recipe! I omit the cheese, and nobody misses it. I've added frozen peas and carrots, and it works fine as long as I microwave them first. Thank you!
Cassidy Reeser, MS, RD says
Perfect! I love that you add the frozen veg, I'm sure someone will find this substitute helpful!
Dottie says
I can confirm this DOES freeze well. I’ve made this three times now, and I double-batch and freeze for meal prep to take to work! The balsamic glaze is AWESOME in this.
This time, I’m adding a layer of rice I make separately in the bottom of my meal prep containers because when you reheat there is a little bit of liquid that settles (I’m sure from all the veggies) but with a stir it’s totally fine. I think a little rice will solve that problem too but it definitely holds it own! I deeply appreciate this recipe - salads are annoying and difficult to meal prep, and this is a great way to get my veggies in. The seasoning is on point!!
Cassidy Reeser says
Thanks for confirming it freezes well!! Also love the idea to add rice to soak up some of the liquid. Thanks for the review!
LuAnn says
I loved this! My family too. Didn’t use mushrooms and subbed soy sauce for nutritional yeast. I would make more seasoning next time. Thank you!
Cassidy Reeser says
So glad to hear you liked it, thanks for the review!
Pat says
Delicious and so easy! I couldn't ask for anything more! I didn't have balsamic glaze or mozzarella cheese. I used a Mexican cheese blend and that worked great. This is a recipe I will be making often.
Cassidy Reeser says
Awesome! Thank you for the review! 🙂
Pk says
This recipe takes a long time and yields only mediocre results. It’s nutritious for sure and makes a lot but nobody loved it.
Cassidy Reeser says
Sorry to hear it wasn't for you!
Trish says
This is really good and filling. I like it with the balsamic glaze (I use Whole Foods brand) better than the barbecue sauce or both. Easy to make with a slam dicer. I wasn’t sure I’d like it but i am pleasantly surprised.
Cassidy Reeser says
Awesome, I bet that slam dicer makes prep time so much quicker. Thanks for the review!
Sage says
A regular depth 13x9 pyrex baking dish was def not big enough for this recipe.
Cassidy Reeser says
It is definitely pushed to its limits if the veggies are large! If you're having overflow with your largest baking dish, this recipe does work with a large sheet pan instead. I'll update that in the recipe notes for anyone else who runs into this problem in the future 🙂
Lindsay says
Didn't have nutritional yeast or mushrooms, and used cheddar cheese, but almost everything else stayed the same. We thought it was great! Friendly with budget and versatile! We liked that the feel wasn't soggy. I love balsamic glaze and thought it totally made this dish. I've never combined these ingredients all together before, thanks for the awesome new recipe! Definitely will nake again and try more of the vegetarian series of casseroles. :)- from BC canada
Cassidy Reeser says
Thanks so much for the review!! 🙂
Mark says
I just made this for my family over here in the UK and it was a big hit. The seasoning especially means you can chuck in your favourite veg (or whatever's left in the fridge!) and it turns out really well. Thank you again, Cassidy.
Cassidy Reeser says
Perfect, that is exactly the goal to be a versatile recipe! Thanks for the review! 🙂