Vegetable Medley Casserole with Potatoes, Carrots, and Green Beans

White bowl full of vegetable medley casserole covered in golden brown cheese.

5 from 3 votes

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!

Prep Time10

Cook Time20

Bake Time10

Total Time40

Servings:

Calories: 267kcal

Author: Karin and Ken

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.

Video

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