Potato Veggie Casserole

4.58 from 7 votes

Packed with fresh vegetables, roasted potatoes, and a delicious seasoning blend, this veggie casserole makes a great balanced weeknight meal.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Dishes

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 392kcal

Author: Cassidy Reeser, MS, RD

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.
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.
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