Herbed Harvest Vegetable Casserole
A hearty vegetable casserole featuring tender potatoes, fresh herbs, colorful peppers, zucchini, and tomatoes, topped with melted Swiss cheese — perfect for wholesome family dinners.
Ingredients
- 4 new potatoes, sliced in 1/4-inch slices ⓘ
- 1/4 cup butter ⓘ
- 1 tablespoon finely chopped fresh sage or 1 teaspoon dried ⓘ
- 1 tablespoon finely chopped tarragon or 1 teaspoon dried
- 3 red bell peppers, seeded and diced ⓘ
- 1 onion, thinly sliced ⓘ
- 1/2 cup uncooked long grain rice ⓘ
- 3 medium zucchini, thinly sliced ⓘ
- 4 medium tomatoes, sliced ⓘ
- 1 cup shredded Swiss cheese ⓘ
Instructions
- Grease a 2 1/2-quart casserole dish.
- Arrange half the sliced potatoes in overlapping rows in the casserole.
- Dot with half the butter.
- Sprinkle with half of the herbs, diced red bell peppers, sliced onion, uncooked rice, and sliced zucchini.
- Repeat layering with the remaining ingredients.
- Cover the casserole and bake at 350°F (175°C) for 1 1/2 hours or until the potatoes are tender.
- Remove the cover and top the casserole with sliced tomatoes and shredded Swiss cheese.
- Bake for an additional 10 minutes or until the tomatoes are warm and the cheese is melted.
- Remove from oven and cover.
- Let stand for 10 minutes before serving.
Tips & Substitutions
For a flavorful twist, consider adding a pinch of crushed red pepper flakes for a hint of heat, or substitute the Swiss cheese with mozzarella for a creamier texture. Fresh herbs are ideal, but if dried herbs are your only option, use them sparingly as their flavor is more concentrated. You can also swap out the vegetables based on seasonal availability, making this a versatile dish for any time of year.
Serving Suggestions
This Herbed Harvest Vegetable Casserole makes a hearty main dish, perfect for a cozy family dinner. Serve it alongside a fresh green salad or crusty bread for a complete meal. It pairs beautifully with Cinnamon Sticky Buns for a delightful brunch spread or as a side to grilled meats during a summer barbecue.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in a preheated oven at 350°F (175°C) for about 20 minutes until heated through, or microwave individual portions until warm. Adding a splash of broth can help maintain moisture during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Herbed Harvest Vegetable Casserole contains roughly 1024 calories, with 14g protein, 89g carbohydrates, and 73g fat. It is an excellent source of iron (94% of the Daily Value), dietary fiber (75% of the Daily Value), and calcium (64% of the Daily Value), and a good source of vitamin A. It also contributes 21g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can assemble the casserole a day in advance. Just cover it tightly and refrigerate until ready to bake. You may need to add an additional 10-15 minutes to the cooking time if baking directly from the refrigerator.
What can I use instead of long grain rice?
You can substitute long grain rice with jasmine or basmati rice for a slightly different flavor and aroma. Quinoa or couscous can also work well for a gluten-free option, but be sure to adjust the cooking times accordingly.
Can I add more vegetables to this recipe?
Absolutely! Feel free to add seasonal vegetables like carrots, spinach, or even mushrooms. Just keep in mind the moisture content of additional vegetables, as it may affect the cooking time. Adjust the layers accordingly for best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).