Vegetable Medley Casserole with Potatoes, Carrots, and Green Beans

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!

This vegetable casserole is so versatile.  It's great to way to use up vegetables you have on hand or cook with vegetables your family loves!!

I have used this recipe many times as a fridge cleaner of sorts!  Whichever vegetables needed to be used I just included.  Everything from broccoli, cauliflower, zucchini, corn or peas to leftover cooked chicken!  The result is always delicious!

The most important thing you have to remember with this vegetable medley casserole is whatever ingredients you use, vegetables and/or chicken should add up to about five cups in total.  A little more or a little less will not make a difference but you need to definitely keep the five cups in mind!

If you are looking for a different way to serve vegetables then you have found a keeper with this Potato, Carrot, Green Bean Casserole. 

For more easy vegetables try this balsamic roasted carrots and onions recipe and these green beans and carrots.

Why You Will Love This Vegetable Casserole Recipe

• Easy Casserole. Made with fresh vegetables for a delicious taste.
• Ideal Side Dish. It goes with everything for dinner or special occasions.
• Easy to Customize. So feel free to change it up to to suit your personal tastes.
• Comforting and Delicious. If you looking for a comfort food casserole to cook for meals, this is it!
• Flexible For Serving. Enjoy it as a side dish or add some meat to turn it into a main dish.

Ingredients

Here's a look at the main ingredients you need to make this potato and carrot casserole with green beans and tomatoes.

• Potatoes, Green Beans and Carrots: Our favorite choices for a vegetable medley but feel free to use broccoli, cauliflower, zucchini, corn, sweet potatoes, parsnips, beets, turnips, rutabaga, asparagus or peas instead. Whatever combination you use, you will need about five cups total.
• Onion and Garlic: My favorite aromatics to add more depth of flavor to the dish.
• Diced Tomatoes: Canned diced tomatoes create the base for the sauce that cooks the veggies in this casserole.
• Balsamic Vinegar or Red Wine Vinegar: Both work well so use your favorite.
• Onion Powder: For a little more onion flavor.
• Italian Seasoning: A superb blend of herbs but thyme, parsley or rosemary will work in a pinch.
• Mozzarella Cheese and Parmesan Cheese - Perfect additions to finish off the casserole.

See the recipe card below for the full list of ingredients and exact quantities of each one.

Substitutions and Variations

Looking for ways to enhance your Vegetable Medley Casserole? Don't be afraid to get creative and put your own spin on the recipe.

Here are a few ideas for additional variations to help you whip up an easy, delicious side dish that's sure to impress your family and guests.

• Spicy: Add a bit of chili pepper flakes, diced jalapeno pepper, jalapeno powder, smoked jalapeno powder, or chipotle powder to the tomato balsamic mixture for a bit of heat. You can also serve up our homemade hot pepper sauce on the table as well.
• Add Meat: It's a great way to use up some leftover chicken, rotisserie, chicken, cooked bacon, ground beef, and ground or ground sausage are all great options.
• Make it Creamy: Add a splash of heavy cream, cream of mushroom soup, or cream of chicken soup to the tomato sauce after simmering for a smoother and creamier casserole.
• Add Leafy Greens: Add baby spinach, kale, or collard greens right before baking your casserole.
• Add Crispy Onions: Add a sprinkling of crispy onions under the cheese for more flavor.

How to Make Vegetable Medley Casserole

This recipe goest together in a snap! Here's a look at the highlights for making this homemade vegetable casserole with potatoes, carrots, and green beans.

1. Cook the potatoes in boiling water for five minutes.
2. Add the beans and carrots to the pot with the potatoes and cook until tender.

3. Cook the onion and for about five minutes in olive oil until softened.
4. Add the garlic and cook about 30 seconds, until fragrant.

5. Stir in the canned tomatoes and cook for 3-4 more minutes.
6. Add the vinegar, Italian seasoning, onion powder, salt and pepper. Stir everything together.

7. Add the carrots, potatoes, and green beans and mix together.
8. Transfer the vegetable medley to a casserole dish.

9. Sprinkle the top of the vegetable casserole with parmesan cheese and mozzarella cheese. Bake until the cheese is melted and bubbly and vegetables heated through.

⭐ Hint: 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.

If you love recipes like this, you may also enjoy our easy roasted carrots, potatoes, and onions.

Storage

To store your leftovers, allow the casserole to cool down to room temperature before transferring it to an airtight container and placing it in the refrigerator for up to three days or in the freezer for up to three months.

PRO TIP: It's a good idea to divide your casserole into smaller, portion-sized containers to allow for easy reheating.

When it comes time to reheat, preheat the oven to 350F. Transfer the casserole to a baking dish and cover it with aluminum foil to help lock in moisture. Reheat the casserole in the oven for 20-25 minutes, or until heated through. Top with more cheese if desired.

You can also reheat in the microwave. Place it in a microwave-safe dish and heat for 2-3 minutes, stirring occasionally until heated through.

What to Serve with Vegetable Casserole

• Weeknight Dinner: This versatile casserole pairs well with a variety of proteins, like margarita grilled chicken, roasted turkey, baked bruschetta salmon, almond crusted walleye, or the best T-bone steak recipe.
• Bread: It goes great with a crusty French baguette, Italian cheese bread, flatbread, or frozen garlic bread.
• Other Side Dishes: We love this salad with fruit and nuts, hot girl summer salad, or this cold asparagus salad.

Tips

Here are some tips to make your Potato, Carrot, Green Bean Casserole a delicious success:

• 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.

FAQ

Do you have questions about this vegetable medley casserole? Here are some of the most commonly asked questions about it.

Potato, Carrot, Green Bean Casserole Video

Of course we made a video!  I hope you have a moment to take a look below and see it being made for yourself!

More Vegetable Side Dish Recipes

Do you like easy veggie side dishes? Here are some recipes you may also like to try!

Ready to get cooking? Remember that you can print this recipe if you would like.

This post was originally published December 2018. It has been updated with new content and images.