Vegetable Medley Casserole with Potatoes, Carrots, and Green Beans
User Reviews
5.0
9 reviews
Excellent
Vegetable Medley Casserole with Potatoes, Carrots, and Green Beans
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This vegetable medley casserole combines potatoes, carrots, and green beans with a tasty balsamic tomato sauce and melty parmesan and mozzarella cheeses. It's an easy side dish to make for meals and one the whole family will love!
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Ingredients
- 1 tablespoon salt
- 1 ½ pounds baby potatoes, halved 12-15
- 3 cups green beans, ends trimmed, cut into bite sized pieces about ½ pound
- 3 cups carrots, cut into ½ inch slices 3-4 carrots
- ⅓ cup vegetable oil
- 2 large onions chopped
- 1 tablespoon garlic minced
- 1 can (28 oz) diced tomatoes drained
- 2 tablespoons balsamic vinegar or red wine vinegar
- 1 tablespoon onion powder
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 tablespoon Italian seasoning dried
- ½ cup Parmesan Cheese grated or shredded
- 1 cup mozzarella cheese shredded
Instructions
- Preheat oven to 400 degrees. Bring water to boil in Dutch oven or large saucepan. Add 1 tablespoon salt and cook potato halves for 5 minutes.
- While potatoes are cooking prepare your beans and carrots. Add beans carrots and potatoes and cook until tender, about 4-5 minutes more. Drain and set aside.
- Heat oil in now-empty Dutch oven over medium-high heat until shimmering. Add onion and cook until starting to soften about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds.
- Stir in tomatoes and cook for 3-4 more minutes.
- Add vinegar, Italian seasoning, onion powder, salt and pepper and stir.
- Add carrots potatoes and green beans. Stir until blended.
- Transfer mixture to casserole dish.
- Sprinkle with parmesan cheese and then mozzarella cheese. Bake until cheese is melted and bubbly and vegetables heated through, about 10 minutes. Serve.
Notes
- Be sure to check out the post above for more about the ingredients, substitutions, serving suggestions, and storage.
- Use Fresh Vegetables. While frozen or canned can work in a pinch, fresh veggies taste best. If using frozen or canned, mix them into the casserole right before baking since they're already cooked.
- Don't Over Cook. It's important to keep an eye on your casserole while it bakes to prevent overcooking or undercooking. Aim for a golden brown, slightly crisp top and soft, tender vegetables.
- Use a Large Casserole Dish. Choose a casserole dish that allows room for all the vegetables to fit and a good layer of cheese on top.
Nutrition Information
Show Details
Calories
267kcal
(13%)
Carbohydrates
28g
(9%)
Protein
9g
(18%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
3g
Trans Fat
0.1g
Cholesterol
15mg
(5%)
Sodium
1394mg
(58%)
Potassium
694mg
(20%)
Fiber
5g
(20%)
Sugar
6g
(12%)
Vitamin A
8462IU
(169%)
Vitamin C
28mg
(31%)
Calcium
212mg
(21%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 267 kcal
% Daily Value*
| Calories | 267kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 9g | 18% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 15mg | 5% |
| Sodium | 1394mg | 58% |
| Potassium | 694mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 8462IU | 169% |
| Vitamin C | 28mg | 31% |
| Calcium | 212mg | 21% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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