Sunday Creamy Tomato Vegetable Casserole

Name: Sunday Creamy Tomato Vegetable Casserole
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 2 cups chopped zucchini; 1 cup diced bell peppers; 1 cup chopped spinach; 1 can (15 oz) tomato sauce; 1 cup heavy cream; 1 cup shredded mozzarella cheese; 2 cloves minced garlic; 1 tsp dried oregano; Salt and pepper to taste; Olive oil for drizzling

Highlighted under: Simple Healthy Meals Collection

I love making my Sunday Creamy Tomato Vegetable Casserole, especially on chilly weekends. It’s one of those hearty dishes that brings warmth and comfort to every family gathering. The combination of fresh vegetables simmered in a creamy tomato sauce is not only delicious but also incredibly satisfying. With just a few ingredients and minimal prep time, it’s a dish that can easily turn any Sunday into a special occasion. I often find myself tweaking it slightly each time, using whatever vegetables I have on hand for a personal touch!

Created by

Rachel Green

Last updated on 2026-01-14T02:45:34.548Z

Sunday evenings are all about comfort food, and my favorite recipe is the Creamy Tomato Vegetable Casserole. The secret to the rich flavor lies in roasted vegetables that I toss with herbs and blend into a creamy base. Each layer has different textures that complement each other beautifully, making every bite a delight. It’s an effortless way to get my family to eat their veggies!

While experimenting, I found that adding a splash of balsamic vinegar right before serving brightens the flavors dramatically. This little tip elevates the dish from good to great and surprises everyone! You can also prepare it ahead of time and just pop it in the oven when your guests arrive.

        Why You'll Love This Recipe
        Creamy tomato base that's bursting with flavor
Versatile vegetable mix that adapts to your pantry
Perfect balance of comfort and nutrition

      

Understanding the Ingredients

The key to achieving a rich and creamy texture in your casserole lies in the heavy cream. This ingredient not only enhances the overall flavor but also helps to bind the vegetables together, resulting in a wonderfully velvety sauce. If you're looking to lighten the dish, you can substitute half-and-half for the heavy cream, but keep in mind that this will slightly alter the creaminess of the sauce.

Zucchini and bell peppers provide a refreshing crunch, while the spinach adds a healthy boost of nutrients. When choosing your vegetables, feel free to experiment with what's in season or what you have left in the fridge. Broccoli, mushrooms, or even carrots can all be excellent substitutes, but remember to adjust the roasting time based on their sturdiness—harder vegetables may need a bit longer.

Roasting Like a Pro

Roasting the vegetables caramelizes their natural sugars, enhancing their flavors. Spread them evenly on the baking sheet, ensuring they aren’t overcrowded, as this might cause steaming instead of roasting. Aim for a golden brown color on the edges; this indicates they’re perfectly done. If some pieces are browning faster than others, you can give the pan a shake halfway through to achieve even cooking.

The concept of roasting vegetables until tender before mixing them with the sauce is essential. This prevents excess moisture from making the casserole soggy and keeps it hearty. If you notice your zucchini releasing too much water while roasting, try squeezing out some moisture with a paper towel before combining with the sauce.

Serving Suggestions and Storage Tips

This creamy casserole pairs beautifully with a slice of crusty white bread or a light, fresh green salad. For a delightful contrast, serve it alongside a tangy vinaigrette that will cut through the richness of the cream. I often enjoy adding a sprinkle of fresh basil or parsley on top right before serving for a pop of color and a fresh flavor boost.

If you have leftovers, they can be stored in an airtight container in the refrigerator for up to three days. Reheating in the oven will help retain the casserole's original texture—just cover it with foil to prevent the cheese from over-browning. Alternatively, you can freeze portions for up to three months. Just be aware that cream-based sauces can change texture upon freezing, so it’s best enjoyed fresh if possible.

Ingredients

Fresh vegetables
Tomato sauce
Cheese
Herbs and spices

Ingredients

2 cups chopped zucchini
1 cup diced bell peppers
1 cup chopped spinach
1 can (15 oz) tomato sauce
1 cup heavy cream
1 cup shredded mozzarella cheese
2 cloves minced garlic
1 tsp dried oregano
Salt and pepper to taste
Olive oil for drizzling

Feel free to substitute vegetables as needed, or add any leftovers you have!

Instructions

Before we start, preheat your oven to 375°F (190°C) and gather all your ingredients.

Prepare the Vegetables

In a large bowl, toss the zucchini, bell peppers, and spinach with olive oil, salt, pepper, and oregano. Spread the mixture onto a baking sheet and roast for about 25 minutes or until tender.

Make the Creamy Sauce

In a saucepan, combine the roasted vegetables with tomato sauce and heavy cream. Stir well to combine and heat on low until warmed through.

Assemble the Casserole

In a baking dish, layer half of the vegetable mixture, half of the mozzarella cheese, then repeat the layers. Top with remaining cheese.

Bake the Casserole

Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and golden brown.

Serve and Enjoy

Let it cool for a few minutes before serving. This casserole pairs wonderfully with crusty bread or a fresh salad.

Don't forget to customize it with your favorite herbs or add some protein for an extra boost!

Pro Tips

For added flavor, sprinkle some fresh basil or parsley before serving.

Troubleshooting Common Issues

If your casserole turns out too watery, it’s likely because the vegetables released too much moisture during roasting. To counteract this, ensure you’re roasting until they are well-browned and dried out a bit. You can also simmer the sauce longer on low heat to thicken it up, allowing some of the moisture to evaporate.

Another common issue is a lack of flavor. This can often stem from not seasoning the vegetables before roasting. Always season generously with salt and pepper, and consider adding a pinch of red pepper flakes or a splash of balsamic vinegar to elevate the dish further.

Variations to Try

One delightful variation is to turn this casserole into a Mediterranean delight by adding feta cheese and kalamata olives. Simply substitute some of the mozzarella with crumbled feta, layering it between the vegetables. The tanginess of the feta complements the creaminess of the sauce wonderfully, offering a fresh take on the classic recipe.

For a smoky flavor, incorporate roasted red peppers and a touch of smoked paprika into the sauce. This addition creates a whole new dimension that pairs perfectly with the tomatoes and cream. It's an easy tweak that can impress your guests while keeping the essence of the casserole intact.

Scaling the Recipe

If you’re looking to feed a larger crowd, this recipe scales up easily. Just double or triple the ingredients proportionately, and use a larger baking dish to accommodate the volume. Be mindful of increasing the baking time slightly to ensure everything heats through evenly, as larger casseroles may require an extra 10-15 minutes.

For small gatherings or meal prepping, you can halve the recipe and use a smaller dish. This way, you won’t have to worry about excessive leftovers and can enjoy a freshly baked meal tailored to your needs.

Questions About Recipes

→ Can I prepare this casserole in advance?

Absolutely! You can prepare it a day ahead and simply bake it when ready.

→ What vegetables can I use?

Feel free to substitute with any seasonal vegetables you like, such as mushrooms or broccoli.

→ Is there a vegan option?

Yes! Use coconut cream instead of heavy cream, and vegan cheese if desired.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven.