Vegetable Casserole Recipe

Vegetable Casserole Recipe

This vegetable casserole recipe is made in a stewing pan.

As always, it's very easy and fast to prepare. It took me about 15 minutes including cutting and cooking. Off course, depending on your taste, you can leave the mixed veggies simmering longer.

In autumn I like to experiment with cooked veggies a lot. During summer I prefer to make a salad, but when it gets colder outside I need something warm for lunch to keep up my spirits.

You're probably as busy as I'm with work, kids and household to manage, therefore this is one of the fastest and easiest vegetable casserole recipes you'll find.

Time from start to finish: 15 minutes (allow 5 more minutes if you like your veggies well cooked)

Number of Ingredients: 5 + spices. But you can vary this according to your taste and what's available at the market.

I like to buy fresh vegetables at the local market, they taste so much better than the usual supermarket stuff. But the disadvantage is, they have only the seasonal fruits and veggies. Therefore I like to adapt the ingredients according to what is available.

If you don't like tomatoes for example, just leave them out.

Nuff said, on to the recipe:

Mixed Veggie Casserole

Mixed veggies

Did I mention that this dish is obviously vegetarian? But it's also Vegan, low-fat and healthy.

Even your kids will love it, if you use a bit of broth instead of water to simmer.

If you use it as a main dish, it will make 2 portions, as a side dish it serves 4.


  • 3 carrots
  • red or white cabbage (use about 2-3 inches of the head)
  • 1 small onion
  • 2 tomatoes
  • 1 bell pepper
  • salt and pepper
  • vegetable broth (optional)

How to Cook the Vegetable Casserole Recipe

  1. Put stewing pan on the stove at full heat. Fill in enough water to cover the base of the pan. Cover pan with lid.
  2. Wash and cut carrots into small round pieces. Put into pan, cover with lid again. It's important to do the carrots first, because they need the longest cooking to soften.
  3. Peel and cut the onion, add to the pan. Whenever you put new veggies inside, stir until mixed well. Now you can turn down the heat to medium.
  4. Wash and cut the cabbage. Add to the casserole. Personally I prefer red cabbage, because it has a slightly fruitier taste, but white cabbage is fine as well.
  5. Wash and cut bell pepper and tomato and add as well. Whenever you feel there's not enough water left in the stewing pan, add a bit more (not too much though, just enough to cover the base).
  6. If you think the veggies taste too bland, you can add broth instead of water to give it a heartier taste.
  7. Add salt and pepper to your liking
  8. By the time you're done cutting the vegetables, it shouldn't take more than 2-3 minutes, until the dish is done. If you like your veggies really soft, allow another five minutes or so of simmering.


Return to More Low Fat Lunch Recipes.

Return to Low Fat Vegetarian Recipes.

Return to Home.