Cheesy Veggie Fiesta Casserole
A flavorful Filipino casserole loaded with mixed vegetables, creamy cheese, and a burst of spices. This vegetarian delight is a perfect harmony of hearty, cheesy goodness and vibrant veggie freshness, all in one satisfying dish.
ingredients
- 2 cups cauliflower florets
- 1 cup carrots, sliced
- 1 cup green beans, trimmed
- 1 cup bell peppers, diced
- 1 cup corn kernels
- 1 cup mushrooms, sliced
- 1 cup tomato sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup cheddar cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1/2 cup milk
- 2 cloves garlic, minced
- 1 onion, diced
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
In a pot of salted boiling water, blanch cauliflower, carrots, green beans, bell peppers, and corn for about 5 minutes. Drain and set aside.
- 3.
In a large pan, sauté garlic and onion until fragrant. Add mushrooms and continue cooking until they release their juices.
- 4.
Stir in the tomato sauce, paprika, dried oregano, dried basil, cayenne pepper (if desired), salt, and pepper. Cook for 2 minutes, then remove from heat.
- 5.
In a bowl, combine milk, mozzarella cheese, cheddar cheese, and half of the Parmesan cheese.
- 6.
In a greased casserole dish, layer half of the blanched vegetables. Pour half of the cheese mixture on top, followed by half of the tomato sauce mixture. Repeat the layers.
- 7.
Sprinkle the remaining Parmesan cheese on top.
- 8.
Bake uncovered for 25-30 minutes or until the cheese is melted and bubbly.