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Photo of Cheesy Veg Casserole by Krithika Chandrasekaran at BetterButter

Cheesy Veg Casserole

Krithika Chandrasekaran
30 minutes
Prep Time
30 minutes
Cook Time
4 People
Read Instructions Save For Later

ABOUT Cheesy Veg Casserole RECIPE

A cheesy Vegetable Casserole on a bread base with a Tricolor theme.

Recipe Tags

  • Veg
  • Medium
  • Dinner Party
  • European
  • Baking
  • Main Dish
  • Egg Free

Ingredients Serving: 4

  1. Saffron/Red layer - olive oil - 1.5 tbsps
  2. cumin (Jeera seeds) - 1 tsp
  3. Diced carrots - 1/2 cup
  4. Diced Red Bell pepper - 1/2 cup
  5. Diced Red pumpkin (optional) - 1/4 cup
  6. tomatoes - 4 medium (Blanched and puréed)
  7. salt to taste
  8. Chili powder - 1 tsp
  9. Dried herbs / oregano - 1 tsp
  10. Green layer - olive oil - 1 tbsp
  11. Chopped spinach - 1/2 cup
  12. spinach purée - 1/4 cup
  13. Diced zucchini - 1/2 cup
  14. Diced capsicum - 1/2 cup
  15. Salt & black pepper to taste
  16. Dried herbs / oregano - 1 tsp
  17. White layer - olive oil - 1 tbsp + 1 tbsp
  18. Diced potatoes - 1 cup
  19. Refined /Wheat flour - 2 tbsps
  20. Milk - 1/4 cup
  21. cream - 1/4 cup
  22. Salt & black pepper to taste
  23. garlic powder - 1/s tsp
  24. Shredded cheese - 1/4 cup
  25. Other - Brown bread slices - 5-6
  26. Grated cheese - 1 cup
  27. Dried herbs
  28. olive oil


  1. First, the saffron/red layer: Heat olive oil in a pan or wok. Add cumin seeds. Once they crackle, add the tomato purée. Add salt to taste and let it cook till the gravy starts to thicken.
  2. At this point, add the carrots, cover and cook for about 7-8 minutes or till carrots are semi-soft.
  3. Now add the red bell pepper and pumpkin, along with chili powder, cover-cook for 5-7 minutes, again till veggies are semi-soft.
  4. Check for salt and finally sprinkle the dried herbs. Give it a quick simmer, and remove. Keep aside.
  5. The green layer: Heat olive oil in another pan. Add the zucchini along with salt and let cook for about 5 minutes.
  6. Follow it up with capsicum, chopped spinach, pepper powder, stir well and let it cook for 5-7 minutes more. Finally add the spinach purée and dried herbs, check for salt and let it cook for 5 minutes more. Remove and keep aside.
  7. Now for the white layer, heat olive oil in a pan. Add the diced potatoes and a little salt, cover-cook till 3/4th done. Remove in a bowl so we can use the same pan for the white sauce.
  8. Dissolve flour in milk. Heat oil in the pan, keep heat on low and add the milk-flour mixture. Quickly stir to avoid lumps, add in salt, garlic powder and pepper powder and keep stirring.
  9. As the sauce starts to thicken, add in the cream, stirring all the time. (If you are not using cream, add in the entire 1/2 cup milk with the flour).
  10. Add in the cooked potatoes and let them simmer for 2-3 minutes more. Turn off the flame. Finally add in the shredded cheese and dried herbs, stir again till the cheese mixes well with the sauce. Keep aside.
  11. For the assembling, in a baking dish, arrange the brown bread slices to cover the entire base. Gently pour the green layer mix over the slices and spread it out evenly. Follow it up carefully with the white sauce layer & finally the red.
  12. Sprinkle cheese generously, along with dried herbs. Bake in a pre-heated oven at 200 degree C for about 15 minutes (or 7-8 minutes in a microwave) till cheese turns golden brown.
  13. Remove, let it cool a little. Drizzle olive oil over the baked casserole. Cut into wedges and serve.

Reviews (2)  

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Bhavana Kamdar
Bhavana Kamdar   Nov-09-2016

I will deffinetly try this recipe.

Amee Doshi
Amee Doshi   Aug-02-2016

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