35+ Delicious Spring Vegetable Casserole Recipes to Celebrate the Season

As the days get longer and the temperatures rise, spring brings with it an abundance of fresh, vibrant vegetables that are perfect for creating hearty yet light dishes.

One of the best ways to celebrate these seasonal ingredients is with a spring vegetable casserole, which combines tender, colorful vegetables in a comforting, easy-to-make dish.

Whether you’re looking for something creamy, crispy, or filled with zesty herbs, there are countless ways to transform these spring vegetables into a satisfying casserole.

From asparagus and peas to zucchini and sweet potatoes, the possibilities are endless.

In this collection of 35+ spring vegetable casserole recipes, we’ve gathered a variety of dishes that showcase the fresh flavors of the season.

These casseroles are perfect for everything from holiday gatherings to weeknight dinners.

With simple, nutritious ingredients and a range of cooking techniques, you’ll find the perfect recipe to brighten up your spring table.

Whether you’re a vegetarian or simply looking for ways to incorporate more plant-based meals into your diet, these casseroles will be a hit at any spring meal.

35+ Delicious Spring Vegetable Casserole Recipes to Celebrate the Season

Spring vegetable casseroles are the ultimate comfort food for the season, offering a way to enjoy all the fresh produce that spring has to offer.

From the creamy richness of vegetable and cheese combos to the light and zesty herb-infused casseroles, there’s a recipe for every taste and occasion.

These casseroles not only provide the necessary nutrients but also add vibrant colors and textures to your meals.

So, whether you’re planning a cozy family dinner or need a dish to impress at a spring gathering, these 35+ spring vegetable casserole recipes are sure to deliver.

Start experimenting with the recipes, and let the bounty of spring vegetables shine through in every bite!

Spring Vegetable and Quinoa Casserole

This vibrant casserole combines the earthy flavors of spring vegetables with the nutty texture of quinoa. Loaded with seasonal ingredients like asparagus, peas, and spinach, it’s a healthy, protein-packed dish that works perfectly as a side or a light main course. The casserole is topped with a golden, cheesy crust that adds a delightful contrast to the freshness of the vegetables.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 bunch asparagus, cut into 2-inch pieces
• 1 cup fresh peas (or frozen)
• 2 cups spinach, roughly chopped
• 1/2 cup grated cheddar cheese
• 1/2 cup parmesan cheese, grated
• 1/2 cup milk
• 1 egg
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. In a medium saucepan, bring vegetable broth to a boil, then add quinoa. Reduce the heat and let it simmer, covered, for about 15 minutes, or until the quinoa is tender and the liquid is absorbed.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add asparagus and sauté for about 4 minutes, then add peas and spinach. Cook for an additional 2-3 minutes until the spinach wilts.
4. In a mixing bowl, whisk together milk, egg, garlic powder, salt, and pepper. Stir in the cooked quinoa and sautéed vegetables.
5. Pour the mixture into the prepared casserole dish and spread it out evenly. Top with cheddar and parmesan cheese.
6. Bake for 20-25 minutes, or until the top is golden and the casserole is bubbling.
7. Remove from the oven and let it cool for 5 minutes before serving.

This Spring Vegetable and Quinoa Casserole is a delightful way to embrace the fresh flavors of the season. It’s a hearty and nutritious option that doesn’t compromise on taste. The quinoa adds a satisfying texture, while the mix of vegetables brings lightness and brightness to every bite. It’s an excellent dish for gatherings, meal prep, or simply as a wholesome dinner to enjoy with family.

Creamy Spring Vegetable Casserole

Packed with creamy goodness, this casserole is a springtime favorite that’s both rich and comforting. The combination of tender spring vegetables like carrots, zucchini, and bell peppers in a creamy sauce creates a dish that’s indulgent without being heavy. Perfect for those seeking a lighter casserole option that still delivers on flavor.

Ingredients

• 1 cup sliced carrots
• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1/2 cup chopped onion
• 2 tablespoons olive oil
• 1 cup heavy cream
• 1/2 cup grated mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1 tablespoon flour
• 1/2 cup vegetable broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. Heat olive oil in a large skillet over medium heat. Add onions and sauté for about 3 minutes, then add carrots, zucchini, and bell pepper. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
3. In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute. Gradually add the vegetable broth and heavy cream, whisking constantly until the sauce thickens, about 3-4 minutes.
4. Stir in the mozzarella, parmesan, thyme, salt, and pepper until the cheese is melted and the sauce is smooth.
5. Add the sautéed vegetables to the creamy sauce and mix until well combined. Pour the mixture into the prepared casserole dish.
6. If desired, sprinkle breadcrumbs over the top for a crunchy topping.
7. Bake for 20 minutes, or until the top is golden and the casserole is bubbling.
8. Let it cool for 5 minutes before serving.

This Creamy Spring Vegetable Casserole is a perfect example of how fresh, seasonal vegetables can be transformed into a rich and satisfying dish. The creamy sauce coats each vegetable beautifully, making it a treat for those who enjoy a comforting, yet light casserole. Whether as a side dish to complement grilled meats or as a main vegetarian entrée, this casserole is sure to become a spring staple in your kitchen.

Spring Vegetable and Potato Casserole

This hearty casserole is a celebration of spring’s bounty, featuring tender new potatoes, asparagus, and sweet peas, all baked together in a savory herb-infused sauce. The richness of the cream and the crispness of the golden top make it a comforting dish that’s perfect for a spring gathering or a cozy family dinner.

Ingredients

• 4 medium potatoes, thinly sliced
• 1 bunch asparagus, cut into 2-inch pieces
• 1 cup peas (fresh or frozen)
• 1 small onion, chopped
• 1 tablespoon olive oil
• 1 cup heavy cream
• 1/2 cup vegetable broth
• 1 teaspoon fresh rosemary, chopped
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/2 cup grated cheddar cheese
• 1/2 cup breadcrumbs (optional, for topping)

Instructions

1. Preheat the oven to 375°F (190°C). Grease a 9×9-inch casserole dish and set aside.
2. In a large skillet, heat olive oil over medium heat. Add onions and sauté for about 3 minutes until softened. Add asparagus and peas, and cook for another 3 minutes, just until tender.
3. In a saucepan, combine the heavy cream, vegetable broth, rosemary, garlic powder, salt, and pepper. Bring to a simmer, stirring occasionally, until the sauce slightly thickens, about 5 minutes.
4. In the prepared casserole dish, layer half of the sliced potatoes at the bottom. Top with half of the sautéed vegetables, then pour over half of the creamy sauce. Repeat with the remaining potatoes, vegetables, and sauce.
5. Sprinkle grated cheddar cheese on top of the casserole and, if desired, add a layer of breadcrumbs for extra texture.
6. Cover the casserole with foil and bake for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the top is golden and the potatoes are tender.
7. Allow the casserole to cool for 5 minutes before serving.

This Spring Vegetable and Potato Casserole is a comforting dish that highlights the freshness of spring’s vegetables while offering the satisfying heartiness of potatoes. The creamy sauce, infused with fresh herbs, brings everything together in a perfectly balanced way. Whether served as a side or a standalone dish, it’s guaranteed to be a hit at any spring gathering. The combination of flavors, textures, and the warm, golden topping will leave everyone reaching for seconds!

Lemon Herb Spring Vegetable Casserole

Light, refreshing, and bursting with flavor, this Lemon Herb Spring Vegetable Casserole is a perfect choice for springtime. The combination of fresh vegetables such as asparagus, broccoli, and carrots, infused with lemon zest and herbs, creates a vibrant and tangy dish. The creamy base complements the brightness of the vegetables, making this casserole a wholesome addition to any meal.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup broccoli florets
• 2 carrots, sliced
• 1/2 cup green beans, trimmed and cut into 2-inch pieces
• 1/2 cup cream cheese, softened
• 1/2 cup plain Greek yogurt
• 1 tablespoon lemon zest
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme, chopped
• 1/2 cup grated mozzarella cheese
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional for topping)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. Steam the asparagus, broccoli, carrots, and green beans for about 5 minutes until just tender. Drain and set aside.
3. In a medium bowl, whisk together the cream cheese, Greek yogurt, lemon zest, parsley, thyme, salt, and pepper until smooth and well combined.
4. Add the steamed vegetables to the bowl with the creamy mixture and stir until the vegetables are evenly coated.
5. Transfer the vegetable mixture to the prepared casserole dish and spread evenly. Top with grated mozzarella cheese and breadcrumbs, if desired.
6. Bake for 20 minutes or until the top is golden and bubbling.
7. Let it cool for a few minutes before serving.

This Lemon Herb Spring Vegetable Casserole offers a refreshing and flavorful way to enjoy the fresh produce of the season. The tanginess of the lemon zest and the creaminess of the cheese and yogurt elevate the natural flavors of the vegetables, creating a light but satisfying dish. It’s an excellent addition to any spring meal, whether as a side or a vegetarian main course, and will surely become a new favorite in your seasonal recipe rotation.

Spring Vegetable and Rice Casserole

This wholesome Spring Vegetable and Rice Casserole is the ultimate comfort food for spring. It combines hearty brown rice with a medley of spring vegetables like peas, artichokes, and zucchini. A savory, cheesy sauce brings everything together for a deliciously satisfying dish that can serve as a main course or a side dish.

Ingredients

• 1 cup brown rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 zucchini, diced
• 1 cup peas (fresh or frozen)
• 1/2 cup artichoke hearts, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup grated cheddar cheese
• 1/2 cup grated parmesan cheese
• 1/2 cup heavy cream
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1/2 cup breadcrumbs (optional, for topping)

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. In a saucepan, bring the vegetable broth to a boil. Add the brown rice and reduce the heat to low. Cover and simmer for about 45 minutes, or until the rice is tender and the liquid is absorbed.
3. In a large skillet, heat olive oil over medium heat. Add onions and garlic and sauté until fragrant, about 2-3 minutes. Add the zucchini, peas, and artichokes, and cook for another 5 minutes until the vegetables are tender.
4. In a bowl, mix together the cooked rice, sautéed vegetables, cheddar cheese, parmesan cheese, heavy cream, oregano, salt, and pepper until well combined.
5. Pour the mixture into the prepared casserole dish and spread evenly. Sprinkle breadcrumbs over the top, if using.
6. Bake for 20 minutes, or until the top is golden and bubbling.
7. Let it cool for 5 minutes before serving.

This Spring Vegetable and Rice Casserole is a comforting yet fresh dish that perfectly highlights the season’s vibrant produce. The tender rice pairs wonderfully with the sautéed vegetables and creamy, cheesy sauce, creating a satisfying and flavorful dish that is sure to please any crowd. Whether served as a side or a main course, this casserole is a versatile and nourishing option that makes the most of spring’s bounty.

Spring Vegetable and Cheddar Bake

Packed with flavor and color, this Spring Vegetable and Cheddar Bake is a hearty, cheesy casserole that showcases the best of spring’s vegetable offerings. With tender asparagus, peas, and carrots, combined with a creamy cheddar sauce and topped with crispy breadcrumbs, this dish brings a comforting, indulgent element to any meal.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup peas (fresh or frozen)
• 2 carrots, peeled and sliced
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 tablespoon Dijon mustard
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon olive oil
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. Steam the asparagus, peas, and carrots until just tender, about 5-7 minutes. Drain well and set aside.
3. In a saucepan, heat olive oil over medium heat. Add the heavy cream and Dijon mustard, stirring until well combined. Gradually add the cheddar cheese, stirring until melted and smooth.
4. Season the cheese sauce with salt and pepper to taste.
5. Add the steamed vegetables to the casserole dish, then pour the cheddar sauce over them. Stir gently to combine.
6. Top with breadcrumbs and bake for 20 minutes, or until the top is golden and the casserole is bubbling.
7. Garnish with fresh parsley and let it cool for a few minutes before serving.

The Spring Vegetable and Cheddar Bake is the epitome of comfort food, bringing together tender seasonal vegetables and a rich, cheesy sauce that is absolutely irresistible. The crispy breadcrumb topping adds a perfect texture contrast, while the fresh parsley gives a burst of color and flavor. Whether served as a main course or a side dish, this casserole is sure to be a hit at your next spring gathering or family dinner. Its deliciously cheesy flavor will keep everyone coming back for more.

Creamy Spring Vegetable Casserole with Parmesan Crust

This creamy Spring Vegetable Casserole with Parmesan Crust is a delightful and indulgent dish that celebrates the bright flavors of the season’s best vegetables. Asparagus, carrots, and peas are enveloped in a rich and velvety cream sauce, topped with a crispy, golden Parmesan crust that adds a perfect crunch to each bite. This casserole offers a blend of comfort and sophistication, making it a great choice for a family meal or a spring gathering.

Ingredients

• 1 bunch asparagus, cut into 2-inch pieces
• 1 cup peas (fresh or frozen)
• 2 carrots, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 teaspoon thyme leaves
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. In a large pot, steam the asparagus, peas, and carrots until just tender, about 5 minutes. Drain and set aside.
3. In a skillet, heat olive oil and butter over medium heat. Add onions and garlic, sautéing until fragrant, about 2 minutes.
4. Add the heavy cream and thyme leaves to the skillet, and bring to a simmer. Allow the cream to thicken slightly, stirring occasionally, about 3 minutes.
5. Stir in the grated Parmesan cheese, salt, and pepper, and mix until the cheese is melted and the sauce is smooth.
6. Add the steamed vegetables to the skillet and toss to coat them evenly with the creamy sauce.
7. Pour the mixture into the prepared casserole dish and sprinkle breadcrumbs on top.
8. Bake for 20-25 minutes, or until the top is golden brown and bubbling.
9. Allow it to cool for 5 minutes before serving.

This Creamy Spring Vegetable Casserole with Parmesan Crust combines rich and creamy textures with a crunchy, savory topping, making it a standout dish for any spring occasion. The Parmesan crust adds a layer of crispiness that complements the creamy sauce, while the fresh vegetables shine through with their vibrant flavors. It’s the perfect dish to enjoy alongside a light salad or as a main for vegetarians, bringing a comforting yet elegant touch to your springtime meals.

Spring Veggie and Quinoa Casserole

Looking for a nutritious yet delicious casserole to showcase the best of spring vegetables? The Spring Veggie and Quinoa Casserole is packed with wholesome quinoa and a medley of fresh vegetables, such as zucchini, peas, and bell peppers. The quinoa provides a satisfying, protein-packed base, while the vegetables add both color and nutrition. A light, cheesy sauce ties everything together for a wholesome dish that can be served as a main or side.

Ingredients

• 1 cup quinoa, rinsed
• 1 zucchini, diced
• 1 red bell pepper, chopped
• 1 cup peas (fresh or frozen)
• 1 cup corn kernels (fresh or frozen)
• 1/2 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup milk
• 2 eggs, beaten
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried basil
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. In a medium saucepan, bring 2 cups of water to a boil. Add the quinoa, reduce heat to low, and cover. Simmer for 15 minutes, or until the quinoa is cooked and the water is absorbed. Set aside.
3. In a skillet, heat olive oil over medium heat. Add the zucchini, bell pepper, peas, and corn, and cook until tender, about 5 minutes.
4. In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, mozzarella cheese, Parmesan cheese, milk, eggs, garlic powder, basil, salt, and pepper. Stir until well combined.
5. Transfer the mixture to the prepared casserole dish and spread evenly.
6. Bake for 25 minutes, or until the top is golden and the casserole is set.
7. Let it cool for a few minutes before serving.

This Spring Veggie and Quinoa Casserole is the perfect balance of healthy and flavorful. The quinoa serves as a hearty base while the colorful vegetables add nutrition and vibrancy to the dish. The creamy, cheesy elements make each bite comforting, yet light enough for a springtime meal. It’s a great dish to serve as a vegetarian main course or as a side to grilled meats, and it will quickly become a go-to for easy, wholesome meals throughout the season.

Spring Vegetable and Egg Casserole

A savory and satisfying casserole that brings together spring vegetables, eggs, and a cheesy, flavorful sauce, this Spring Vegetable and Egg Casserole is an ideal dish for brunch, breakfast, or a light dinner. The combination of asparagus, spinach, and mushrooms provides both color and nutrition, while the eggs set to perfection create a comforting, hearty meal. This casserole is perfect for serving a crowd and can be enjoyed warm or at room temperature.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup fresh spinach leaves
• 1 cup mushrooms, sliced
• 1/2 cup milk
• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1/4 teaspoon nutmeg
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. In a large skillet, heat olive oil over medium heat. Add the asparagus and mushrooms, sautéing until they are tender, about 5 minutes. Add the spinach and cook until wilted, about 1 minute. Remove from heat and set aside.
3. In a bowl, whisk together the eggs, milk, cheddar cheese, Parmesan cheese, nutmeg, salt, and pepper.
4. Add the sautéed vegetables to the casserole dish, spreading them evenly. Pour the egg mixture over the vegetables and gently stir to combine.
5. Bake for 25-30 minutes, or until the eggs are set and the top is lightly golden.
6. Allow it to cool for a few minutes before slicing and serving.

The Spring Vegetable and Egg Casserole is a perfect spring dish that combines fresh vegetables and eggs in a light yet satisfying meal. It’s a great choice for brunch or an easy weeknight dinner, and its versatility allows you to mix in any vegetables you have on hand. Whether served hot or at room temperature, it’s a delicious and nourishing dish that captures the essence of spring in every bite. This casserole will surely become a go-to recipe for your springtime meals.

Spring Veggie and Sweet Potato Casserole

This Spring Veggie and Sweet Potato Casserole is a perfect balance of sweet and savory flavors, making it an ideal dish for any occasion. The creamy, tender sweet potatoes are paired with vibrant spring vegetables like peas, carrots, and leeks, all coated in a herb-infused sauce. Topped with a crunchy, cheesy breadcrumb topping, this casserole is both comforting and light, making it an excellent choice for a spring dinner or holiday gathering.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 cup peas (fresh or frozen)
• 1 carrot, peeled and diced
• 1 leek, cleaned and sliced
• 1 cup heavy cream
• 1/2 cup vegetable broth
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• 1/2 cup grated Gruyère cheese
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. In a large pot, bring water to a boil. Add the diced sweet potatoes and cook for 10-12 minutes, or until tender. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add the leek, carrots, and peas. Sauté for 5-6 minutes until the vegetables are just tender.
4. In a small saucepan, combine the heavy cream, vegetable broth, thyme, salt, and pepper. Simmer for 3-4 minutes, allowing the sauce to thicken slightly.
5. Mash the sweet potatoes in a large bowl and stir in the sautéed vegetables and the cream sauce.
6. Pour the mixture into the prepared casserole dish. Sprinkle the grated Gruyère cheese and breadcrumbs on top.
7. Bake for 20-25 minutes, or until the top is golden and the casserole is bubbling.
8. Let it cool for a few minutes before serving.

The Spring Veggie and Sweet Potato Casserole is a comforting yet light dish that blends the natural sweetness of sweet potatoes with savory spring vegetables. The creamy sauce and Gruyère cheese add richness, while the crunchy breadcrumb topping provides a satisfying contrast. Whether you serve it as a side dish or a main, this casserole will bring a burst of color and flavor to your table, making it a crowd-pleaser for spring gatherings.

Spring Vegetable and Ricotta Casserole

This Spring Vegetable and Ricotta Casserole is a delightful vegetarian dish that features a mix of fresh spring vegetables, like zucchini, peas, and spinach, all nestled in a creamy, cheesy ricotta base. The ricotta adds a rich, velvety texture while keeping the dish light and fluffy. This casserole is perfect for a spring brunch, dinner, or as a side dish, and it showcases the season’s vegetables in a simple yet delicious way.

Ingredients

• 1 zucchini, sliced
• 1 cup peas (fresh or frozen)
• 1 cup spinach leaves
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese, shredded
• 2 eggs, beaten
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. In a skillet, heat olive oil over medium heat. Add the zucchini slices and garlic, cooking for 5-7 minutes until the zucchini softens. Add the spinach and peas, cooking until the spinach wilts. Remove from heat.
3. In a mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, eggs, oregano, salt, and pepper. Stir until smooth and well incorporated.
4. Add the sautéed vegetables to the ricotta mixture and gently stir to combine.
5. Pour the mixture into the prepared casserole dish, spreading it evenly.
6. Bake for 25-30 minutes, or until the casserole is set and the top is golden brown.
7. Allow the casserole to cool for a few minutes before slicing and serving.

The Spring Vegetable and Ricotta Casserole is a perfect dish to highlight the fresh vegetables of the season. The creamy ricotta base offers a rich, satisfying texture without being too heavy, and the combination of zucchini, peas, and spinach creates a colorful, flavorful casserole. It’s an easy and nutritious option for a spring gathering and can be enjoyed as a main course or a hearty side. This dish will leave your guests craving more.

Roasted Spring Vegetable and Herb Casserole

The Roasted Spring Vegetable and Herb Casserole is a savory dish that brings out the best flavors of spring’s bounty. Roasting the vegetables caramelizes their natural sugars, giving them a rich, deep flavor. The addition of fresh herbs like rosemary and thyme enhances the earthy taste of the vegetables, while a light creamy sauce adds moisture and richness. Topped with a sprinkle of cheese and breadcrumbs, this casserole is a comforting dish that celebrates the flavors of the season.

Ingredients

• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 2 cups baby carrots, peeled
• 1 cup Brussels sprouts, halved
• 1 red onion, chopped
• 1 cup heavy cream
• 1 tablespoon olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme leaves
• 1/2 cup Parmesan cheese, grated
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the asparagus, carrots, Brussels sprouts, and onion with olive oil, rosemary, thyme, salt, and pepper. Spread the vegetables evenly on a baking sheet.
3. Roast the vegetables for 20-25 minutes, or until tender and lightly caramelized.
4. While the vegetables roast, heat the heavy cream in a small saucepan over medium heat, allowing it to thicken slightly.
5. Once the vegetables are roasted, transfer them to a greased casserole dish. Pour the heavy cream over the vegetables and toss to coat.
6. Sprinkle the Parmesan cheese and breadcrumbs on top, then return the casserole to the oven.
7. Bake for an additional 10-12 minutes, or until the top is golden and bubbling.
8. Let the casserole cool for a few minutes before serving.

The Roasted Spring Vegetable and Herb Casserole is a simple yet elegant dish that showcases the rich, earthy flavors of roasted vegetables and the fresh herbs of spring. The creamy sauce adds a comforting touch, while the Parmesan and breadcrumb topping provides a satisfying crunch. This casserole is a perfect side dish for any spring meal, from holiday feasts to weeknight dinners, and is sure to be a crowd favorite.

Spring Vegetable and Quinoa Casserole

This Spring Vegetable and Quinoa Casserole is a wholesome and hearty dish that combines the nutritional benefits of quinoa with a variety of spring vegetables. The quinoa serves as a protein-packed base, while the vibrant mix of asparagus, peas, and bell peppers brings freshness and color to the casserole. With a light, herb-infused sauce and a crunchy topping of toasted nuts, this casserole is a healthy and filling option perfect for spring meals.

Ingredients

• 1 cup quinoa, rinsed
• 1 cup peas (fresh or frozen)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 red bell pepper, chopped
• 1/2 cup chopped fresh parsley
• 2 tablespoons olive oil
• 1/2 cup vegetable broth
• 1/4 cup grated Parmesan cheese
• 1/4 cup slivered almonds, toasted
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. In a medium pot, bring 2 cups of water to a boil. Add the quinoa, reduce the heat, cover, and simmer for about 15 minutes or until the water is absorbed and the quinoa is tender. Set aside.
3. While the quinoa cooks, heat olive oil in a large skillet over medium heat. Add the asparagus, bell pepper, and peas, sautéing for 5-7 minutes until the vegetables are just tender.
4. In a large mixing bowl, combine the cooked quinoa, sautéed vegetables, vegetable broth, parsley, lemon juice, salt, and pepper. Stir to combine.
5. Pour the mixture into the prepared casserole dish and top with grated Parmesan cheese.
6. Bake for 20-25 minutes, or until the casserole is heated through and the top is golden.
7. Sprinkle the toasted almonds over the casserole before serving.

The Spring Vegetable and Quinoa Casserole is a fresh, light, and healthy option that pairs perfectly with the abundance of vegetables that come with the season. The quinoa adds a nutty flavor and serves as a protein-packed base, while the vegetables provide vibrant color and texture. The lemon juice adds a zesty touch, and the toasted almonds bring a satisfying crunch. This casserole is a great choice for a nutritious and filling spring meal or side dish.

Spring Vegetable and Cheddar Casserole

This Spring Vegetable and Cheddar Casserole is a cheesy, comforting dish that combines the richness of cheddar cheese with the freshness of seasonal spring vegetables. The casserole features a creamy sauce made with sharp cheddar, sautéed onions, and garlic, layered with a mix of peas, carrots, and potatoes. It’s topped with more cheddar and breadcrumbs for a crispy, golden finish. This casserole is ideal for a family dinner or a gathering, offering both heartiness and the lightness of spring veggies.

Ingredients

• 1 cup peas (fresh or frozen)
• 1 cup baby carrots, peeled and sliced
• 2 medium potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 1/2 cups shredded sharp cheddar cheese
• 1/2 cup heavy cream
• 1/2 cup vegetable broth
• 1 tablespoon butter
• 1/4 cup breadcrumbs
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. In a large pot, bring water to a boil. Add the diced potatoes and cook for about 8-10 minutes, until tender. Drain and set aside.
3. In a skillet, melt butter over medium heat. Add the onion and garlic, sautéing until softened and fragrant, about 5 minutes.
4. Add the carrots and peas to the skillet, cooking for an additional 3-4 minutes until the vegetables are just tender.
5. In a saucepan, combine the heavy cream, vegetable broth, and half of the shredded cheddar cheese. Heat over medium heat until the cheese melts and the sauce thickens, stirring occasionally.
6. In a large bowl, combine the cooked vegetables, potatoes, and cheese sauce. Season with salt and pepper, then transfer the mixture to the prepared casserole dish.
7. Top with the remaining cheddar cheese and breadcrumbs.
8. Bake for 20-25 minutes, or until the top is golden brown and bubbly.

The Spring Vegetable and Cheddar Casserole is a deliciously comforting dish that combines the richness of cheddar cheese with the lightness of spring vegetables. The creamy cheese sauce brings everything together, while the crispy breadcrumb topping adds texture. This casserole is perfect for any spring gathering or family meal and will surely become a favorite for anyone who loves cheesy, veggie-filled comfort food.

Creamy Spring Vegetable and Rice Casserole

This Creamy Spring Vegetable and Rice Casserole is a hearty and comforting dish that combines the soft texture of rice with the vibrant freshness of spring vegetables. The casserole features a rich, creamy sauce made with a blend of sour cream and vegetable broth, giving it a velvety texture. The combination of peas, asparagus, and carrots enhances the dish with bright flavors, and a sprinkling of Parmesan cheese adds a savory finish. This dish is perfect as a side or a vegetarian main.

Ingredients

• 1 cup cooked rice
• 1 cup peas (fresh or frozen)
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 1 cup baby carrots, peeled and sliced
• 1/2 cup sour cream
• 1/2 cup vegetable broth
• 1/2 cup Parmesan cheese, grated
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. In a skillet, heat olive oil over medium heat. Add the garlic, asparagus, and carrots, sautéing for about 5 minutes until the vegetables begin to soften.
3. In a mixing bowl, combine the cooked rice, sautéed vegetables, peas, sour cream, vegetable broth, and half of the Parmesan cheese. Stir to combine.
4. Season with salt and pepper, then transfer the mixture into the prepared casserole dish.
5. Top with the remaining Parmesan cheese and bake for 20-25 minutes, or until the casserole is bubbly and golden.
6. Let it cool for a few minutes before serving.

The Creamy Spring Vegetable and Rice Casserole is a comforting dish that highlights the delicious vegetables of spring. The creamy, tangy sauce complements the natural flavors of the veggies, and the rice provides a hearty base. The Parmesan cheese adds depth and a savory finish, making this casserole a satisfying dish perfect for any meal. Whether you serve it as a main or a side, it’s a versatile and tasty choice for spring.

Roasted Spring Vegetable Casserole with Herb Crust

This Roasted Spring Vegetable Casserole with Herb Crust is a delightful blend of roasted seasonal vegetables, topped with a flavorful, crispy herb crust. Roasting the vegetables enhances their natural sweetness and flavors, while the breadcrumb crust, flavored with fresh herbs and garlic, adds an extra layer of crunch and taste. Perfect as a side dish for any spring meal, this casserole is simple yet elegant and sure to impress.

Ingredients

• 1 cup baby potatoes, halved
• 1 cup carrots, sliced
• 1 cup green beans, trimmed
• 1 cup asparagus, chopped
• 2 tablespoons olive oil
• 2 teaspoons dried thyme
• 2 teaspoons dried rosemary
• 1/2 teaspoon garlic powder
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the potatoes, carrots, green beans, and asparagus on a baking sheet. Drizzle with olive oil and sprinkle with salt, pepper, thyme, and rosemary. Toss to coat the vegetables evenly.
3. Roast the vegetables in the preheated oven for about 25-30 minutes, stirring once halfway through, until they are tender and lightly browned.
4. While the vegetables roast, prepare the herb crust by mixing the breadcrumbs, Parmesan cheese, garlic powder, and a pinch of salt in a bowl.
5. Once the vegetables are roasted, transfer them to a greased casserole dish. Sprinkle the breadcrumb mixture evenly over the top of the vegetables.
6. Return the casserole to the oven and bake for an additional 10-15 minutes, or until the crust is golden and crispy.
7. Serve hot.

The Roasted Spring Vegetable Casserole with Herb Crust is a flavorful, nutritious dish that highlights the best of spring produce. The roasted vegetables bring out their natural sweetness, while the herb crust adds texture and depth. This casserole is the perfect side dish for any spring gathering, offering both simplicity and elegance in one bite. It’s sure to become a favorite addition to your seasonal recipes.

Spring Vegetable and Egg Casserole

This Spring Vegetable and Egg Casserole is a savory, protein-packed dish that combines fresh spring vegetables with fluffy eggs. The casserole is simple to prepare and can be enjoyed for breakfast, brunch, or even dinner. With vegetables like spinach, peas, and bell peppers, and a rich, egg-based custard, this dish is both nutritious and satisfying. Topped with a sprinkle of cheese, it’s a comforting, delicious meal that celebrates the flavors of spring.

Ingredients

• 1 cup spinach, chopped
• 1/2 cup peas (fresh or frozen)
• 1 red bell pepper, chopped
• 6 large eggs
• 1/2 cup milk
• 1/2 cup shredded cheddar cheese
• 1 tablespoon olive oil
• 1/4 teaspoon ground black pepper
• Salt to taste

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×9-inch casserole dish.
2. In a large skillet, heat the olive oil over medium heat. Add the bell pepper and sauté for 5 minutes, until softened.
3. Add the spinach and peas to the skillet, cooking for another 2-3 minutes until the spinach wilts. Remove from heat and set aside.
4. In a mixing bowl, whisk together the eggs, milk, salt, and pepper.
5. Add the sautéed vegetables to the greased casserole dish, spreading them evenly. Pour the egg mixture over the vegetables.
6. Sprinkle the shredded cheddar cheese over the top.
7. Bake for 25-30 minutes, or until the eggs are set and the top is golden.
8. Allow the casserole to cool for a few minutes before serving.

The Spring Vegetable and Egg Casserole is a vibrant and satisfying dish that combines the creaminess of eggs with the fresh taste of spring vegetables. It’s an excellent choice for a spring brunch or light dinner and can easily be customized with different vegetables or cheeses. The simplicity of the recipe, combined with the rich, flavorful outcome, makes it a perfect dish for any occasion.

Spring Vegetable and Ricotta Casserole

This Spring Vegetable and Ricotta Casserole is a creamy and comforting dish that pairs the freshness of spring vegetables with the smooth richness of ricotta cheese. The casserole is filled with a variety of vegetables such as zucchini, peas, and leeks, all baked together in a creamy ricotta mixture. The result is a dish that’s both savory and satisfying, with the ricotta adding a luscious texture that perfectly complements the crisp, tender vegetables.

Ingredients

• 1 zucchini, sliced
• 1 cup peas (fresh or frozen)
• 1 leek, cleaned and sliced
• 1 cup ricotta cheese
• 1/2 cup Parmesan cheese, grated
• 1 egg
• 2 tablespoons olive oil
• 1/2 teaspoon dried oregano
• Salt and pepper to taste

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. Heat olive oil in a large skillet over medium heat. Add the zucchini, leek, and peas, and sauté for about 5-7 minutes until the vegetables are tender but still crisp.
3. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, oregano, salt, and pepper. Stir until the mixture is smooth.
4. Add the sautéed vegetables to the ricotta mixture and stir to combine.
5. Transfer the vegetable and ricotta mixture to the prepared casserole dish and spread it evenly.
6. Bake for 20-25 minutes, or until the top is golden and the casserole is set.
7. Let it cool for a few minutes before serving.

The Spring Vegetable and Ricotta Casserole is a deliciously creamy dish that combines fresh spring vegetables with the richness of ricotta cheese. The casserole offers a comforting texture with a light, vegetable-forward flavor. Whether served as a main or side dish, it’s perfect for any spring meal, offering both nutrition and flavor in every bite. The dish is simple yet elegant, making it a great option for weeknight dinners or spring gatherings.

Creamy Spring Vegetable and Mushroom Casserole

This Creamy Spring Vegetable and Mushroom Casserole brings together a wonderful combination of earthy mushrooms, fresh spring vegetables, and a rich, creamy sauce. It’s a comforting and hearty dish, perfect as a side or even a main course. The creamy texture of the sauce complements the natural flavors of vegetables like asparagus, peas, and carrots, while the mushrooms add a savory depth to the dish. A crispy breadcrumb topping makes it the ultimate spring casserole.

Ingredients

• 1 cup mushrooms, sliced
• 1 cup asparagus, chopped
• 1/2 cup peas
• 1/2 cup carrots, sliced
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground thyme
• 1/4 cup heavy cream
• 1/2 cup vegetable broth
• 1 tablespoon flour
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C) and grease a 9×9-inch casserole dish.
2. In a large skillet, heat olive oil over medium heat. Add mushrooms and sauté for 5-7 minutes until softened and browned.
3. Add the carrots and asparagus to the skillet and sauté for another 5 minutes. Add the peas and cook for 2 more minutes. Remove from heat.
4. In a separate saucepan, whisk together the heavy cream, vegetable broth, and flour over medium heat. Stir until the sauce thickens, then add garlic powder, thyme, salt, and pepper.
5. Pour the creamy sauce over the sautéed vegetables and stir to combine.
6. Transfer the vegetable mixture into the prepared casserole dish. Sprinkle the Parmesan cheese and breadcrumbs on top.
7. Bake for 20-25 minutes until the topping is golden brown and crispy.
8. Serve hot.

This Creamy Spring Vegetable and Mushroom Casserole is a rich, flavorful dish that highlights the natural goodness of spring vegetables. The creamy sauce adds a luxurious texture, while the mushrooms bring a savory depth of flavor. Topped with a golden, crispy crust, this casserole is an elegant yet simple dish that works perfectly as a side or light main course for your spring meals.

Spring Vegetable and Sweet Potato Casserole

This Spring Vegetable and Sweet Potato Casserole is a delightful combination of earthy sweet potatoes and fresh spring vegetables, baked together in a flavorful, savory-sweet dish. The natural sweetness of the potatoes is balanced by the fresh, slightly peppery flavor of spring vegetables like asparagus and peas. Topped with a light breadcrumb crust, this casserole is both filling and nutritious, making it a perfect addition to any spring gathering.

Ingredients

• 1 large sweet potato, peeled and cubed
• 1 cup asparagus, chopped
• 1/2 cup peas
• 1/2 cup red bell pepper, chopped
• 1/4 cup olive oil
• 1/4 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup breadcrumbs
• 1/4 cup grated cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C) and grease a casserole dish.
2. In a large saucepan, boil the cubed sweet potato in water for 10-12 minutes, or until fork-tender. Drain and set aside.
3. Heat olive oil in a skillet over medium heat. Add the asparagus, peas, and red bell pepper, and sauté for about 5 minutes until tender.
4. In a mixing bowl, combine the sweet potatoes, sautéed vegetables, smoked paprika, cumin, garlic powder, salt, and pepper. Stir until well combined.
5. Transfer the mixture to the greased casserole dish and spread it evenly.
6. Top the casserole with breadcrumbs and cheddar cheese.
7. Bake for 20-25 minutes, or until the top is golden and crispy.
8. Allow it to cool for a few minutes before serving.

The Spring Vegetable and Sweet Potato Casserole is a colorful, flavorful dish that combines the best of both savory and sweet. The tender sweet potatoes provide a creamy base, while the spring vegetables add brightness and freshness. Topped with a crunchy breadcrumb crust and melted cheese, this casserole is a perfect dish for spring brunches or weeknight dinners. It’s a nutritious and satisfying option that will become a family favorite.

Lemon Herb Spring Vegetable Casserole

This Lemon Herb Spring Vegetable Casserole is a bright and zesty dish that brings together the fresh flavors of spring vegetables like zucchini, peas, and green beans, all seasoned with aromatic lemon and herbs. The refreshing lemon zest and juice create a tangy contrast with the natural sweetness of the vegetables, making this casserole a light and vibrant dish. It’s a perfect side for any spring meal, providing both flavor and color to your plate.

Ingredients

• 1 zucchini, sliced
• 1 cup peas
• 1 cup green beans, trimmed
• 1/2 cup onion, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• Zest and juice of 1 lemon
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C) and grease a casserole dish.
2. In a skillet, heat olive oil over medium heat. Add the onion and sauté for 2-3 minutes until softened.
3. Add the zucchini, peas, and green beans to the skillet and cook for an additional 5 minutes until tender.
4. Transfer the vegetables to the greased casserole dish. Add lemon zest, lemon juice, oregano, basil, salt, and pepper, and toss to coat.
5. Sprinkle the breadcrumbs and Parmesan cheese over the top of the vegetables.
6. Bake for 15-20 minutes, or until the top is golden brown and crispy.
7. Serve warm.

The Lemon Herb Spring Vegetable Casserole is a bright, fresh, and light dish that brings out the best of spring vegetables. The tangy lemon zest and juice add a refreshing kick, while the herbed breadcrumbs provide a satisfying crunch. This casserole is a perfect side dish to complement any spring meal, adding a burst of flavor and a touch of elegance to your table.

Note: More recipes are coming soon!