I love casseroles and I can’t get enough of ’em. I used to think I didn’t like them when I was a kid, but man, I was wrong. They’re a beautiful melange of flavors, all mixed together and adding to each other and creating a whole new experience. Ever since we started getting big boxes of delicious vegetables from Hungry Harvest*, we’ve had to find creativeways to use lots of veggies. It turns out a delicious vegetable casserole is a great place to pack a ton of healthy vegetables into a meal.
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Vegetable Casserole: Homey and Healthy
The great thing about casseroles is that you can get a ton of flavor from just a few simple ingredients. For the filling here, we mixed our vegetables and pasta with some vegetable stock, salt, and garlic, and that was it! Reducing the stock concentrated all that wonderful flavor, and then we topped the whole thing with a sunflower seed crumble that browned nicely in the oven. The ingredients are simple and healthy, but it tastes like one of the hearty casseroles my grandparents made when I was a kid.
We used some multicolored fall pasta that our son picked out for this casserole, and I think it made it look really beautiful! It’s a shame that it didn’t make him want to try any, but we expected that.
2 cups pasta
1/4 cup olive oil
5 cups vegetables (we used sweet potato, carrots, zucchini, and cherry tomatoes)
4 cloves garlic
1/4 cup flour
2 cups vegetable stock
1 15-oz can cannellini beans
1 cup sunflower seeds
1 Tbsp coconut oil
Salt and garlic powder to taste (or go nuts and use Trader Joe’s Everything but the Bagel spice mix*)
Preheat oven to 350° F. Cook pasta. Meanwhile, sautée vegetables and garlic until cooked through. Sprinkle flour on top, stir in stock and cook until thick. Add in beans and pasta and pop into an oven safe casserole dish. Mix sunflower seeds, coconut oil, and seasoning in food processor until a crumble forms, and sprinkle on top of the casserole. Bake until golden and bubbling, about 25 minutes.
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