40+ Nutritious Easter Vegetable Casserole Recipes for a Flavorful Feast

Easter is a time for celebration, and what better way to gather family and friends than with a table full of delicious and vibrant dishes?

One of the most beloved Easter side dishes is vegetable casseroles, which offer a hearty and flavorful way to feature fresh seasonal veggies.

Whether you’re a fan of creamy, cheesy casseroles or prefer lighter, herb-infused bakes, there’s something for everyone.

In this collection of 40+ Easter vegetable casserole recipes, you’ll discover a variety of options that are not only packed with wholesome vegetables but also tailored to suit a range of tastes, dietary preferences, and cooking styles.

From rich and comforting potatoes au gratin to bright and tangy green bean casseroles, these recipes are perfect for making your Easter feast even more special.

They offer the perfect balance of flavor and nutrition, making them ideal for complementing your main dishes like ham, lamb, or roast chicken.

These casseroles are versatile enough to suit both casual gatherings and elegant holiday meals, offering a comforting taste of spring with every bite.

40+ Nutritious Easter Vegetable Casserole Recipes for a Flavorful Feast

Vegetable casseroles are an essential part of any Easter meal, offering a variety of flavors and textures that can elevate your celebration.

With 40+ Easter vegetable casserole recipes to choose from, you’re sure to find the perfect dish that suits your family’s preferences.

Whether you prefer the richness of a cheesy broccoli casserole or the lightness of a fresh spring vegetable bake, these dishes provide a delicious and nutritious way to include seasonal vegetables in your holiday menu.

These casseroles also allow for creativity in the kitchen—experiment with different combinations of vegetables, seasonings, and toppings to make them your own.

This collection of casserole recipes will help you create a memorable Easter dinner, making sure your table is as colorful and flavorful as the holiday itself.

So gather your ingredients, preheat your oven, and get ready to impress your loved ones with these stunning and scrumptious veggie-packed casseroles.

Creamy Spring Vegetable Casserole

This creamy spring vegetable casserole combines tender seasonal vegetables like asparagus, peas, and carrots with a rich, cheesy sauce. Topped with breadcrumbs, this dish is both comforting and light, perfect for Easter gatherings. The creamy texture and vibrant colors make it an excellent side dish for any Easter meal.

Ingredients:

• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• 2 medium carrots, peeled and sliced
• 2 cups heavy cream
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1 tablespoon fresh thyme, chopped
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a medium saucepan, bring salted water to a boil. Add the asparagus, peas, and carrots. Cook for 3-4 minutes until vegetables are tender but still vibrant in color. Drain and set aside.
3. In a large mixing bowl, whisk together the heavy cream, cheddar cheese, Parmesan cheese, garlic powder, black pepper, and fresh thyme.
4. Add the cooked vegetables to the creamy sauce and mix until well coated.
5. Pour the vegetable mixture into the prepared baking dish.
6. In a small bowl, combine breadcrumbs and melted butter. Sprinkle the mixture evenly over the casserole.
7. Bake in the preheated oven for 25-30 minutes, until the top is golden and the casserole is bubbling.
8. Let cool for a few minutes before serving.

This creamy spring vegetable casserole brings a refreshing and flavorful dish to your Easter table. The combination of seasonal vegetables and a cheesy sauce makes it a comforting yet light side dish. The golden breadcrumb topping adds a perfect crunch, balancing the smoothness of the sauce. Whether you’re serving it alongside lamb or roasted chicken, it will quickly become a favorite for any Easter feast.

Roasted Root Vegetable and Spinach Casserole

Packed with hearty root vegetables like sweet potatoes, parsnips, and carrots, this roasted root vegetable and spinach casserole is a filling, savory side dish. The combination of earthy vegetables with a rich spinach base and a sprinkle of cheese creates a perfect balance of flavors. Ideal for Easter, it can serve as a flavorful complement to your main dish.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 2 medium parsnips, peeled and cubed
• 2 medium carrots, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 4 cups fresh spinach, chopped
• 1/2 onion, diced
• 1 cup ricotta cheese
• 1/2 cup grated mozzarella cheese
• 1/4 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Toss the sweet potatoes, parsnips, and carrots with olive oil, salt, and pepper. Spread the vegetables in a single layer on the prepared baking sheet. Roast for 25-30 minutes, flipping halfway through, until tender and lightly browned.
3. While the vegetables roast, sauté the onions in a pan over medium heat for 5-7 minutes until softened. Add the chopped spinach and cook for an additional 2-3 minutes until wilted.
4. In a large mixing bowl, combine the ricotta cheese, mozzarella, nutmeg, and sautéed spinach mixture. Stir in the roasted root vegetables.
5. Transfer the mixture into a greased 9×13-inch baking dish and sprinkle with Parmesan cheese.
6. Bake for 20 minutes, or until the cheese is melted and bubbly. Let it cool slightly before serving.

This roasted root vegetable and spinach casserole is a delightful addition to your Easter spread. The combination of sweet potatoes, carrots, and parsnips provides a satisfying base, while the ricotta and mozzarella bring richness to the dish. The roasted vegetables’ natural sweetness pairs wonderfully with the earthy spinach and nutmeg flavors. It’s a dish that feels both comforting and healthy, making it an ideal side for a festive occasion like Easter.

Cheesy Broccoli and Cauliflower Casserole

This cheesy broccoli and cauliflower casserole is a simple yet decadent side dish, combining the mild flavors of broccoli and cauliflower with a creamy cheese sauce. Topped with a buttery breadcrumb crust, it’s a perfect complement to any Easter main course, adding both color and richness to your meal.

Ingredients:

• 1 lb broccoli florets
• 1 lb cauliflower florets
• 2 tablespoons butter
• 1 small onion, chopped
• 2 cups heavy cream
• 2 cups shredded sharp cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. Steam the broccoli and cauliflower florets for about 5-7 minutes until just tender. Drain and set aside.
3. In a saucepan, melt 2 tablespoons of butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
4. Add the heavy cream to the onions and bring it to a gentle simmer. Stir in the cheddar cheese and Parmesan cheese, allowing them to melt into a smooth sauce. Season with garlic powder and black pepper.
5. Combine the steamed vegetables with the cheese sauce in a large mixing bowl, tossing to coat evenly.
6. Pour the mixture into the prepared baking dish.
7. In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture over the casserole.
8. Bake for 20-25 minutes, until the top is golden brown and the casserole is bubbly. Let it cool slightly before serving.

This cheesy broccoli and cauliflower casserole is a true crowd-pleaser, with its rich cheese sauce and crispy breadcrumb topping providing the perfect balance of textures. The mild flavors of the vegetables shine through, while the cheese adds a comforting richness. It’s an easy-to-make yet indulgent side dish that pairs wonderfully with a variety of main courses for your Easter celebration. The golden topping and creamy interior make it an unforgettable addition to the holiday table.

Spring Vegetable and Quinoa Casserole

This healthy and hearty spring vegetable and quinoa casserole is a vibrant and nourishing side dish for Easter. Packed with fresh spring vegetables like peas, asparagus, and zucchini, and combined with protein-rich quinoa, it offers a satisfying and nutritious addition to any meal. The tangy lemon dressing and fresh herbs brighten up the flavors, making this casserole a refreshing choice for the holiday.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 1 cup frozen peas
• 1 medium zucchini, diced
• 1/2 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
2. In a medium saucepan, bring the vegetable broth or water to a boil. Add the quinoa, reduce heat to low, and cover. Simmer for 12-15 minutes, until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
3. While the quinoa cooks, steam the asparagus for 3-4 minutes until just tender. Add the peas and zucchini during the last 2 minutes of steaming.
4. In a large mixing bowl, combine the cooked quinoa, steamed vegetables, feta cheese, olive oil, lemon juice, and fresh herbs. Toss everything together until well mixed.
5. Transfer the mixture to the prepared baking dish and spread evenly.
6. Bake for 15-20 minutes, until the casserole is heated through and slightly golden on top.
7. Remove from the oven and season with additional salt, pepper, and fresh herbs before serving.

This spring vegetable and quinoa casserole is the perfect balance of lightness and heartiness. The quinoa provides a satisfying base, while the fresh vegetables add color, texture, and a burst of seasonal flavor. The tangy feta and lemon juice elevate the dish, and the fresh herbs add a fragrant finish. Whether you’re looking for a vegetarian option or a nutrient-packed side, this casserole is a delicious and wholesome choice for your Easter celebration.

Cheesy Carrot and Pea Casserole

Cheesy carrot and pea casserole is a classic comfort food that brings simplicity and flavor to your Easter spread. The sweet carrots and peas are smothered in a creamy, cheesy sauce, making it a satisfying dish that both kids and adults will enjoy. This dish is an excellent way to incorporate vegetables into the holiday feast while keeping it deliciously indulgent.

Ingredients:

• 2 cups carrots, peeled and sliced
• 1 cup frozen peas
• 1 tablespoon butter
• 1 tablespoon flour
• 1 cup milk
• 1 1/2 cups shredded cheddar cheese
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper, to taste
• 1/4 cup breadcrumbs

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a medium saucepan, bring water to a boil. Add the carrots and cook for 5-7 minutes, or until tender. Add the peas and cook for an additional 2 minutes. Drain the vegetables and set them aside.
3. In the same saucepan, melt butter over medium heat. Stir in the flour to create a roux and cook for 1-2 minutes until golden.
4. Gradually whisk in the milk, ensuring there are no lumps. Cook for another 2-3 minutes until the sauce thickens.
5. Stir in 1 cup of cheddar cheese, garlic powder, onion powder, salt, and pepper. Continue stirring until the cheese is melted and the sauce is smooth.
6. Add the cooked carrots and peas to the sauce and stir to coat evenly.
7. Transfer the vegetable mixture into the prepared baking dish and top with the remaining 1/2 cup of cheddar cheese and breadcrumbs.
8. Bake for 20 minutes, or until the top is golden and bubbly. Let it cool slightly before serving.

This cheesy carrot and pea casserole is an easy-to-make dish that packs a punch of flavor. The sweet carrots and peas are perfectly complemented by the creamy cheese sauce, making it a comforting side for your Easter meal. The crispy breadcrumb topping adds texture, while the melty cheese makes it indulgent and irresistible. It’s a simple yet satisfying option for anyone looking to elevate their vegetable side dishes during the holiday season.

Broccoli, Cauliflower, and Rice Casserole

Broccoli, cauliflower, and rice casserole is a comforting and filling side dish that’s perfect for Easter. This casserole combines the goodness of two popular vegetables with hearty rice and a creamy cheese sauce. Topped with crispy breadcrumbs, it’s a family-friendly dish that is both nourishing and satisfying.

Ingredients:

• 1 cup cooked rice (white, brown, or wild)
• 2 cups broccoli florets
• 2 cups cauliflower florets
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1/4 cup onion, finely chopped
• 2 cups heavy cream
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Steam the broccoli and cauliflower florets for 5-7 minutes, until tender. Drain and set aside.
3. In a medium saucepan, heat olive oil and butter over medium heat. Add the chopped onion and cook until softened, about 3-4 minutes.
4. Stir in the heavy cream, cheddar cheese, Parmesan cheese, garlic powder, salt, and pepper. Cook until the cheese is melted and the sauce is smooth.
5. In a large mixing bowl, combine the cooked rice, steamed broccoli, cauliflower, and cheese sauce. Stir until the vegetables and rice are evenly coated.
6. Pour the mixture into the prepared baking dish and spread it evenly.
7. In a small bowl, combine the breadcrumbs and melted butter, then sprinkle over the top of the casserole.
8. Bake for 20-25 minutes, until the top is golden brown and the casserole is bubbly. Let it cool for a few minutes before serving.

This broccoli, cauliflower, and rice casserole is a perfect blend of flavors and textures that will satisfy everyone at the table. The tender vegetables and creamy sauce are balanced by the hearty rice, making it a filling side dish for Easter. The crispy breadcrumb topping adds a delicious crunch, while the melted cheese brings richness to the entire dish. It’s an easy-to-make casserole that’s sure to become a family favorite for holiday meals.

Roasted Vegetable and Sweet Potato Casserole

This roasted vegetable and sweet potato casserole is a flavorful and vibrant dish perfect for Easter. Featuring a mix of seasonal vegetables like bell peppers, carrots, and sweet potatoes, this casserole is roasted to perfection and topped with a light, crispy breadcrumb topping. The combination of roasted vegetables and creamy textures makes it both hearty and satisfying, while the hint of sweetness from the sweet potatoes adds a delightful contrast.

Ingredients:

• 2 medium sweet potatoes, peeled and cubed
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 large carrot, peeled and sliced
• 1 medium zucchini, diced
• 2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1/4 cup heavy cream
• 1/2 cup shredded mozzarella cheese
• 1/2 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
2. Place the sweet potatoes, bell peppers, carrots, and zucchini on a baking sheet. Drizzle with olive oil, smoked paprika, cumin, salt, and pepper. Toss the vegetables to coat evenly.
3. Roast the vegetables in the oven for 25-30 minutes, until tender and lightly browned, stirring halfway through.
4. Once the vegetables are roasted, transfer them to the prepared baking dish.
5. In a small bowl, combine the heavy cream and shredded mozzarella cheese. Pour the mixture over the roasted vegetables.
6. In a separate bowl, mix the breadcrumbs and fresh parsley, then sprinkle the mixture on top of the casserole.
7. Bake the casserole for an additional 10-15 minutes, until the top is golden and bubbly.
8. Remove from the oven and let it cool slightly before serving.

This roasted vegetable and sweet potato casserole is a true celebration of the season’s best produce. The mix of sweet potatoes and roasted vegetables brings a beautiful balance of flavors and textures, while the mozzarella cheese and breadcrumb topping add indulgence and crunch. The creamy element from the heavy cream enhances the vegetables, creating a rich, comforting side dish that will brighten up your Easter table.

Garlic Parmesan Roasted Broccoli and Cauliflower Casserole

Garlic Parmesan roasted broccoli and cauliflower casserole is a simple yet delicious dish that elevates your Easter spread with its bold flavors and satisfying texture. The combination of garlic, Parmesan cheese, and roasted vegetables creates an irresistible savory side dish. With minimal prep and a quick baking time, this casserole is both easy to make and sure to please a crowd.

Ingredients:

• 2 cups broccoli florets
• 2 cups cauliflower florets
• 4 cloves garlic, minced
• 2 tablespoons olive oil
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1/4 teaspoon crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large bowl, toss the broccoli and cauliflower florets with olive oil, minced garlic, Parmesan cheese, salt, pepper, and red pepper flakes (if using).
3. Spread the vegetable mixture evenly into the prepared baking dish.
4. Sprinkle breadcrumbs evenly over the top of the vegetables.
5. Bake for 20-25 minutes, or until the vegetables are tender and the top is golden brown.
6. Garnish with fresh parsley before serving.

This garlic Parmesan roasted broccoli and cauliflower casserole is a fantastic choice for those seeking a savory, low-maintenance vegetable side dish. The roasting process brings out the natural sweetness of the broccoli and cauliflower, while the garlic and Parmesan deliver a rich, umami flavor. The crispy breadcrumb topping adds texture and enhances the overall flavor profile, making this casserole a wonderful complement to any Easter meal.

Creamy Spinach and Artichoke Casserole

A creamy spinach and artichoke casserole is a comforting and decadent side dish, perfect for your Easter celebration. This casserole combines the richness of a creamy cheese sauce with the earthiness of spinach and the tangy flavor of artichokes. It’s an indulgent dish that’s easy to prepare and offers a delightful twist on the traditional vegetable casserole.

Ingredients:

• 2 cups fresh spinach, chopped
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1/4 cup breadcrumbs
• 1 tablespoon fresh basil, chopped

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.
3. Add the chopped spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat.
4. In a large mixing bowl, combine the cooked spinach, chopped artichokes, cream cheese, sour cream, Parmesan cheese, mozzarella cheese, salt, and pepper. Stir until the mixture is smooth and well combined.
5. Transfer the mixture to the prepared baking dish and spread it evenly.
6. Top with breadcrumbs and bake for 20-25 minutes, or until the casserole is bubbly and the top is golden brown.
7. Garnish with fresh basil before serving.

This creamy spinach and artichoke casserole is the perfect indulgent side dish to serve at Easter. The combination of creamy cheese, earthy spinach, and tangy artichokes makes for a deliciously rich and satisfying casserole. The crispy breadcrumb topping adds just the right amount of crunch, while the fresh basil provides a bright contrast to the rich flavors. This dish is sure to impress your guests and quickly become a holiday favorite.

Lemon Herb Roasted Asparagus and Carrot Casserole

This lemon herb roasted asparagus and carrot casserole is a refreshing and vibrant side dish for Easter. The combination of roasted asparagus and carrots, tossed in a zesty lemon dressing with fresh herbs, creates a beautifully balanced flavor profile. Topped with a hint of Parmesan cheese and a light breadcrumb crust, this casserole is a healthy yet indulgent addition to your holiday table. It’s light enough to serve alongside heavier main dishes while still feeling satisfying.

Ingredients:

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 large carrots, peeled and sliced into 1/4-inch rounds
• 2 tablespoons olive oil
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• Salt and pepper, to taste
• 1/2 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 1 tablespoon fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
2. In a large bowl, toss the asparagus and carrots with olive oil, lemon zest, lemon juice, dried thyme, rosemary, salt, and pepper.
3. Spread the vegetable mixture evenly in the prepared baking dish.
4. Sprinkle the grated Parmesan cheese evenly over the vegetables and top with breadcrumbs.
5. Bake for 25-30 minutes, or until the vegetables are tender and the top is golden brown and crispy.
6. Garnish with fresh parsley before serving.

This lemon herb roasted asparagus and carrot casserole offers a perfect balance of freshness and savory richness. The lemon zest and juice brighten up the earthy vegetables, making it an excellent side dish to complement heavier main courses. The Parmesan and breadcrumb topping adds a crunchy, golden finish, enhancing the flavor and texture. With its vibrant colors and refreshing taste, this casserole is sure to be a standout at your Easter gathering.

Scalloped Potato and Leek Casserole

Scalloped potato and leek casserole is a creamy, comforting dish that brings together tender layers of potatoes and mild, sweet leeks in a rich, velvety sauce. Perfect for Easter, this casserole is indulgent yet simple to prepare. The creamy texture from the sauce is complemented by the mild flavor of the leeks, and the crispy top gives the casserole a delightful contrast. This dish is sure to be a crowd-pleaser for those who enjoy classic comfort food with a twist.

Ingredients:

• 4 large russet potatoes, peeled and thinly sliced
• 2 large leeks, cleaned and sliced into thin rings (white and light green parts only)
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/4 teaspoon ground nutmeg
• 1/2 cup breadcrumbs

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large skillet, melt butter over medium heat. Add the leeks and sauté for 5-7 minutes, until softened.
3. Add the flour to the leeks and cook for 1-2 minutes, stirring constantly. Gradually whisk in the milk and cook until the mixture thickens, about 3-4 minutes.
4. Remove the skillet from the heat and stir in the cheddar cheese, Parmesan cheese, salt, pepper, and nutmeg.
5. Layer the sliced potatoes in the bottom of the prepared baking dish, then pour a portion of the leek mixture over the top. Repeat the layers until all the potatoes and sauce are used up.
6. Sprinkle the breadcrumbs evenly on top of the casserole.
7. Bake for 40-45 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
8. Let the casserole sit for a few minutes before serving.

Scalloped potato and leek casserole is the epitome of comfort food, with layers of tender potatoes and flavorful leeks enveloped in a creamy cheese sauce. The addition of nutmeg brings a warm, aromatic note that elevates the dish, while the breadcrumb topping adds crunch and texture. It’s a rich, satisfying side dish that will pair perfectly with your Easter main course, offering both indulgence and hearty flavor in every bite.

Broccoli and Cheddar Rice Casserole

This broccoli and cheddar rice casserole is a hearty and satisfying side dish, ideal for any holiday spread, including Easter. The combination of tender broccoli, creamy cheddar cheese, and fluffy rice creates a deliciously comforting casserole. With a crispy top and creamy center, it brings the perfect balance of flavors and textures. This dish is a crowd-pleaser and can be easily prepared in advance, making it a practical yet delicious choice for busy holiday gatherings.

Ingredients:

• 2 cups cooked white rice
• 3 cups broccoli florets, steamed
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 2 tablespoons butter, melted

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large mixing bowl, combine the cooked rice, steamed broccoli, cheddar cheese, sour cream, milk, garlic powder, salt, and pepper. Stir until well combined.
3. Transfer the mixture to the prepared baking dish and spread it evenly.
4. In a small bowl, mix the breadcrumbs with Parmesan cheese and melted butter. Sprinkle the mixture evenly over the top of the casserole.
5. Bake for 25-30 minutes, or until the casserole is bubbly and the top is golden and crispy.
6. Allow the casserole to cool for a few minutes before serving.

Broccoli and cheddar rice casserole is a comforting, cheesy side dish that will enhance your Easter meal with its hearty flavors. The broccoli adds a slight bitterness that perfectly complements the rich and creamy cheddar, while the rice brings a soft, fluffy base to balance the dish. The breadcrumb topping adds a satisfying crunch, making every bite a delightful experience. This casserole is not only delicious but also a great way to get more vegetables into your meal without sacrificing flavor.

Creamy Mushroom and Spinach Casserole

A creamy mushroom and spinach casserole is a rich, earthy side dish perfect for Easter. The combination of sautéed mushrooms and tender spinach in a decadent cream sauce offers a comforting, savory flavor. This casserole is topped with a crispy Parmesan and breadcrumb crust, adding a delightful crunch that contrasts beautifully with the creamy interior. It’s a great way to incorporate vegetables into your meal while indulging in the creamy, cheesy goodness that makes this dish irresistible.

Ingredients:

• 3 cups fresh spinach, chopped
• 2 cups mushrooms, sliced (cremini or white button)
• 2 tablespoons butter
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup sour cream
• 1/2 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• 1/4 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch baking dish.
2. In a large skillet, melt the butter over medium heat. Add the garlic and sauté for 1-2 minutes until fragrant.
3. Add the sliced mushrooms to the skillet and cook until they release their moisture and become golden, about 5-7 minutes.
4. Add the chopped spinach to the skillet and cook until wilted, about 3 minutes. Remove from heat and set aside.
5. In a mixing bowl, combine the heavy cream, sour cream, Parmesan cheese, mozzarella cheese, ground nutmeg, salt, and pepper. Stir in the mushroom and spinach mixture.
6. Transfer the mixture into the prepared baking dish and spread it evenly.
7. Sprinkle breadcrumbs over the top and bake for 20-25 minutes, or until the casserole is bubbly and golden brown.
8. Garnish with fresh parsley before serving.

This creamy mushroom and spinach casserole is a showstopper that brings a luscious, velvety texture to your Easter spread. The earthy mushrooms and wilted spinach pair perfectly with the rich cream sauce, creating a comforting dish. The Parmesan and breadcrumb topping adds a satisfying crunch that makes every bite more enjoyable. This casserole will not only be a hit with your guests but also add a touch of elegance to your holiday meal.

Roasted Brussels Sprouts and Bacon Casserole

Roasted Brussels sprouts and bacon casserole is a savory, smoky side dish that brings together the crispy goodness of roasted Brussels sprouts and the irresistible flavor of crispy bacon. The addition of cream and a sprinkle of cheese makes the dish extra indulgent. This casserole is an excellent way to enjoy Brussels sprouts in a way that is both comforting and satisfying, with the smoky bacon and savory cheese adding a depth of flavor that will make it a new holiday favorite.

Ingredients:

• 4 cups Brussels sprouts, trimmed and halved
• 6 slices bacon, chopped
• 2 tablespoons olive oil
• 1/2 cup heavy cream
• 1/2 cup grated cheddar cheese
• 1/4 cup Parmesan cheese
• Salt and pepper, to taste
• 1/4 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes (optional)

Instructions:

1. Preheat your oven to 400°F (200°C) and grease a 9×13-inch baking dish.
2. Toss the halved Brussels sprouts in olive oil and season with salt, pepper, and garlic powder. Spread them evenly on a baking sheet.
3. Roast the Brussels sprouts in the oven for 20-25 minutes, stirring halfway through, until they are crispy and caramelized on the edges.
4. While the Brussels sprouts roast, cook the chopped bacon in a skillet over medium heat until crispy. Remove from the skillet and drain on paper towels.
5. In a small bowl, mix the heavy cream, cheddar cheese, and Parmesan cheese together.
6. Once the Brussels sprouts are roasted, transfer them to the prepared baking dish and pour the cream mixture over the top. Stir to combine.
7. Sprinkle the crispy bacon pieces on top of the casserole and bake for another 10-15 minutes, or until the cheese is bubbly and golden brown.
8. Optionally, sprinkle with crushed red pepper flakes before serving.

This roasted Brussels sprouts and bacon casserole is a perfect blend of flavors, with crispy, caramelized Brussels sprouts and smoky bacon bringing an irresistible richness to the dish. The creamy cheese sauce makes each bite indulgent, while the crispy topping gives it an extra layer of texture. This casserole is a fantastic side dish for Easter or any holiday gathering, offering a delicious way to enjoy Brussels sprouts with all the flavors we love.

Carrot and Pea Casserole with Honey Dijon Dressing

This carrot and pea casserole with honey Dijon dressing is a sweet and savory dish that’s both light and full of flavor. The carrots provide a natural sweetness, while the peas add a fresh, vibrant element. The honey Dijon dressing ties everything together with a tangy sweetness that contrasts perfectly with the vegetables. Topped with a light breadcrumb crust, this casserole is a great option for an Easter side dish that’s both nutritious and satisfying.

Ingredients:

• 4 large carrots, peeled and sliced
• 2 cups frozen peas, thawed
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup sour cream
• 1/4 cup honey Dijon mustard
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking dish.
2. In a large pot of boiling water, cook the sliced carrots for 5-7 minutes until tender. Drain and set aside.
3. In a large mixing bowl, combine the carrots, peas, sour cream, honey Dijon mustard, olive oil, salt, and pepper. Stir until well combined.
4. Transfer the vegetable mixture into the prepared baking dish and spread it evenly.
5. In a small bowl, mix the breadcrumbs and Parmesan cheese. Sprinkle the mixture over the top of the casserole.
6. Bake for 20-25 minutes, or until the top is golden and crispy.
7. Remove from the oven and let cool slightly before serving.

The carrot and pea casserole with honey Dijon dressing offers a delightful combination of sweetness from the carrots and peas, balanced by the tangy honey Dijon dressing. The breadcrumb topping provides a satisfying crunch that adds texture to the creamy, flavorful vegetables beneath. This casserole is a unique and light side dish that would make a perfect accompaniment to your Easter feast, adding color, flavor, and a touch of elegance to the table.

Note: More recipes are coming soon!