Vegetable & Protein Casserole
A flexible, deeply savory casserole built on swappable proteins, vegetables, and binding sauces. Choose your starch base, protein, vegetables, and sauce to create endless variations from comfort-food classics.
Ingredients
Method
Preheat oven to 375°F. Grease a 9x13 inch baking dish lightly with oil or butter.
Dice onion and mince garlic. Cube or shred your cooked protein. Dice primary and secondary vegetables into bite-sized pieces.
Heat 2 tbsp fat in a large skillet over medium heat. Sauté onion and garlic until softened, about 3 minutes.
Add diced vegetables and cook, stirring occasionally, until just tender (about 5–7 minutes). Season with Italian seasoning, salt, and pepper. Transfer to a large mixing bowl.
Stir cooked starch and cooked protein into the vegetable mixture. In a separate bowl, whisk cream cheese with broth (or use herb-garlic infused stock) until smooth and pourable; fold into the casserole mixture until evenly combined.
Transfer mixture to prepared baking dish. Spread evenly, then top with shredded cheese in an even layer.
Bake uncovered at 375°F for 30–40 minutes, until the casserole is hot throughout and the cheese top is golden and lightly browned at the edges.
Let rest for 5 minutes before serving. Taste and adjust seasoning as needed.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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