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Searching for a meal that’s equal parts nutritious, delicious, and perfectly portioned? Our single serving Vegetable Casserole is your answer. Filled with fresh vegetables and melted cheese, it’s a joy for anyone who loves comfort food and respects portion control. Whether you’re cooking for one or simply want to avoid leftovers, this is a recipe you’ll want to bookmark.
If you’re on the lookout for easy vegetarian meals for one, our collection is just what you need. It includes a flavorsome Eggplant Parmesan, a refreshing Sweet Potato and Black Bean Salad, zesty Buffalo Cauliflower Tacos, a rich and creamy Mushroom Pasta, and a robust Vegetarian Chili. These dishes are tailored to fit your single serving needs while packing a punch of taste and nutrition.
Why You’ll Love This Vegetable Casserole Recipe
- Flexible: You can easily swap in your favorite vegetables based on season, availability, or personal preference.
- Nutritious: Loaded with colorful vegetables, this dish is rich in vitamins, fiber, and antioxidants.
- Easy to Make: This recipe calls for minimal preparation and cooks everything in a single dish, making cleanup a breeze. Plus, this casserole cooks in just half an hour!
- Cheesy: The Monterey jack cheese adds a delicious creaminess that pairs well with the tender vegetables.
- Versatile: Perfect for lunch, dinner, or as a side dish.
Ingredients
If you have any ingredients leftover from this veggie casserole recipe, check out our Leftover Ingredients Recipe Finder.
- Olive oil: Used for sautéing vegetables, but can be substituted with avocado oil or even melted butter for a different flavor profile.
- Zucchini: A versatile vegetable that adds texture, but can be replaced with yellow squash if preferred. Consider using leftover zucchini in Sheet Pan Greek Chicken or Mini Vegetable Lasagna.
- Red Bell Pepper: Adds a sweet flavor and vibrant color. Green or yellow bell pepper works too. Leftover bell peppers can be used in Lo Mein, Chicken Shawarma, or Chicken Tacos.
- Broccoli: Broccoli adds not only a vibrant green color and a crunchy texture, but also provides a wealth of nutrients, including vitamins C and K, fiber, and antioxidants. Its earthy, slightly bitter flavor complements the other ingredients and adds depth to the casserole. Use extra broccoli in Broccoli Salad or Beef and Broccoli.
- Herbes de Provence: A classic blend of herbs that complements the vegetables. Italian seasoning or a mix of dried rosemary and thyme can be used instead. We use this spice blend in several single serving and small batch recipes like Pasta Primavera.
- Monterey Jack Cheese: It melts beautifully and has a mild flavor. Feel free to use cheddar or mozzarella as alternatives. Extra cheese can be used in Broccoli Casserole or a Southwest Wrap.
Recipe Variations
This fresh vegetable casserole is highly customizable. Here are a few ideas to get your creative juices flowing:
- Different veggies: Experiment with vegetables like mushrooms, spinach, or carrots.
- Go spicy: Add some heat with a dash of crushed red pepper flakes or a spoonful of diced jalapeños.
- Top it off: Top with crushed croutons or parmesan cheese for extra flavor and crunch.
How To Make A Vegetable Casserole For One
These photos and instructions help you visualize how to make a vegetable casserole. See the recipe box below for ingredient amounts and full recipe instructions.
- Place the sliced vegetables in a medium-sized bowl. Toss with olive oil, salt, pepper, and spices.
- Stir in the cheese.
- Apply a light layer of olive oil to the base and sides of a 5×5 inch baking dish. Next, transfer the seasoned vegetables to this dish. Then, place it in an oven preheated to 350 degrees F (177 degrees C) and let it bake for 30 minutes.
Expert Tips
- Uniform Cutting: Ensure your vegetables are cut into even sizes to cook uniformly throughout the casserole.
- Protein Boost: For extra protein, add a quarter-cup of cooked lentils or chickpeas to the mix.
- Crunchy Topping: To add some crunch, sprinkle breadcrumbs over the casserole before baking.
What To Serve With Vegetable Casserole
This Vegetable Casserole is a complete dish in itself, but you can enhance your meal with these additions:
- Grain: Serve it alongside quinoa or brown rice for extra fiber, or try it with buttered noodles for added comfort.
- Protein: Pair the casserole with baked Jerk Chicken or Stuffed Fish to add a protein-packed element to your meal.
- Salad: Balance the casserole’s richness with a fresh tomato salad or a simple green salad dressed in a tangy vinaigrette.
Frequently Asked Questions
Yes, you can use frozen and thawed vegetables. However, be aware they may release more water during cooking, which could make your casserole a bit more liquid.
Absolutely! Assemble your casserole and store it covered in the refrigerator for up to a day in advance. Bring the casserole to room temperature before baking.
Yes, the current version of this vegetable casserole is gluten-free. However, if you decide to substitute any ingredients, remember to verify that your replacements are also free from gluten.
Simply substitute the Monterey Jack cheese with your favorite vegan cheese for a vegan version.
The success of this recipe depends on the size of the baking dish you use. I use a 5×5 inch baking dish with a base area of 25 square inches. The dishes we use in our recipes can be found on our Store page.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
For examples of the dishes we use, please visit our Store page.
If you’ve tried this vegetable casserole or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see!
Vegetable Casserole For One
Equipment
Ingredients
- 3 tablespoons olive oil -divided
- 1 small zucchini, sliced (3 ounces)
- ½ small red bell pepper, sliced (3 ounces)
- ¼ small onion, sliced (2 ounces)
- ½ cup broccoli florets (2 ounces)
- ½ teaspoon herbes de Provence
- ¼ teaspoon kosher salt
- ⅛ teaspoon coarsely ground black pepper
- ¼ cup shredded Monterey Jack cheese (1 ounce)
Instructions
- Heat oven to 350° F (177° C). Spread 1 tablespoon of olive oil on the bottom of a small 5-inch baking dish. Set aside.
- Place the sliced zucchini, red bell peppers, onions, and broccoli in a small bowl. Toss the vegetables with the remaining olive oil, the herbs de Provence, salt, and pepper. Stir in the shredded cheese.
- Pour the seasoned vegetables into the prepared baking dish. Bake for 30 minutes.
- Enjoy warm.
Notes
- Uniform Cutting: Ensure your vegetables are cut into even sizes to cook uniformly throughout the casserole.
- Protein Boost: For extra protein, add a quarter-cup of cooked lentils or chickpeas to the mix.
- Crunchy Topping: To add some crunch, sprinkle breadcrumbs over the casserole before baking.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Recently moved out on my own. Thank you so much for the one person recipes 😋 I made this yesterday and it’s delicious
This is so good. Will be making it again. Surprisingly filling for a veg dish
Loved this recipe. I substituted cauliflower for the broccoli since I didn’t have any. I also substituted Italian seasoning. I will definitely make this again.
I love your recipes they work for me very well thank you.
Do you have a egg breakfast veggie casserole recipe for 1-2 people.
You might like to make one of our crustless quiche recipes. They can very easily be customized. We start by using 2 large eggs and 3 cups of heavy cream, from there add in 1/4 to 1/2 cup of cooked vegetables, like spinach or broccoli florets. You can also add 1/4 cup of shredded cheese. Here is our tomato pesto quiche recipe: https://onedishkitchen.com/crustless-quiche-tomato-pesto/
Great recipe! I added some left over sautéed mushrooms & onions (I don’t like peppers so I left them out) and should have reduced the oil to compensate for the “extra” oil in them, but the flavors are great and I’ll make this again, maybe even tonight! There was too much butter in the topping but honestly I will adjust that anyway to add a little parm.
I’m so glad you enjoyed the casserole. Thank you so much for your feedback.
I made this last night and loved it, added garlic because everything is better with garlic.
I’m so happy you enjoyed the recipe. I’m with you on the garlic, it’s always a good idea. Thanks so much for your feedback.
I just made the this with vegetables a herb and cheese I had on hand. I hope it tastes at good as it smells
The recipe description says to coat the sides and bottom of the baking dish with oil, but in the recipe itself, it says to pour a tablespoon into the bottom of the dish and set aside. Also, the recipe itself does not mention what to do with the other two tablespoons of oil. I assume they are tossed with the veggies and seasoning. I’m baking the casserole right now, and I’m excited to taste it!
Hi Lynn, I hope you enjoyed the casserole. Yes, the remaining oil is tossed with the vegetables.
It does say to toss the remaining oil with the veggies. But I noticed what you said about coating the sides and bottom with oil vs. pour one tablespoon of oil in the dish.
Love veggie casseroles, this one is just perfect!
Thank you, Billie.