17 Meatless Casseroles You’ll Love Making Again & Again

Nothing beats a warm, comforting casserole on a busy weeknight. These vegetarian dishes prove you don’t need meat to create satisfying, hearty meals.

From cheesy baked delights to veggie-packed comfort foods, these recipes will become your new go-to dinner solutions.

01. Mediterranean Baked Chickpea & Feta Bake

Tender chickpeas and creamy feta cheese create a protein-rich Mediterranean delight. This one-dish wonder transforms simple pantry staples into something truly special.

Ingredients: 2 cans chickpeas (drained and rinsed), 1 pint cherry tomatoes, 8 oz feta cheese (cubed), 1/4 cup olive oil, 3 garlic cloves (minced), 1 tsp dried oregano, 1/2 tsp red pepper flakes, salt and pepper to taste.

How To Make Mediterranean Baked Chickpea & Feta Bake

1. Preheat your oven to 400°F and lightly grease a 9×13-inch baking dish. Spread the drained chickpeas evenly across the bottom, creating a sturdy base for all the delicious flavors to meld together.

2. Scatter cherry tomatoes over the chickpeas, then nestle cubed feta cheese throughout the dish. The tomatoes will burst during baking, creating a naturally sweet and savory sauce that coats everything beautifully.

3. Whisk together olive oil, minced garlic, oregano, and red pepper flakes in a small bowl. Drizzle this aromatic mixture over the entire casserole, ensuring every ingredient gets coated with the flavorful oil.

4. Bake for 25-30 minutes until tomatoes are bursting and feta is golden around the edges. The chickpeas should be heated through and slightly crispy on top for the perfect texture contrast.

02. Loaded Tater Tot Breakfast Bake

Crispy tater tots crown this egg-based casserole loaded with spinach and artichokes. It’s the ultimate comfort food that goes from prep to table in one dish.

Ingredients: 1 bag frozen tater tots, 8 large eggs, 1 cup milk, 2 cups fresh spinach (chopped), 1 jar marinated artichoke hearts (drained and chopped), 1 cup feta cheese (crumbled), 1/2 cup cheddar cheese (shredded), salt and pepper to taste.

How To Make Loaded Tater Tot Breakfast Bake

1. Preheat oven to 375°F and grease a 9×13-inch baking dish thoroughly. In a large bowl, whisk together eggs and milk until completely smooth, then season generously with salt and pepper for maximum flavor.

2. Layer chopped spinach and artichoke hearts in the prepared baking dish, spreading them evenly. Pour the egg mixture over the vegetables, making sure it reaches all corners and coats everything completely.

3. Sprinkle both cheeses over the egg mixture, then arrange tater tots in a single layer on top. The tots will get golden and crispy while the eggs set underneath into a creamy, custard-like base.

4. Bake for 35-40 minutes until tater tots are golden brown and eggs are completely set in the center. Let cool for 5 minutes before serving to allow everything to firm up perfectly.

03. Make-Ahead Blueberry French Toast Bake

Sweet blueberries and crunchy almonds transform ordinary bread into an elegant breakfast casserole. This make-ahead dish is perfect for special mornings or weekend brunches.

Ingredients: 1 loaf day-old French bread (cubed), 8 large eggs, 2 cups whole milk, 1/3 cup maple syrup, 1 tsp vanilla extract, 1 cup fresh blueberries, 1/2 cup sliced almonds, butter for greasing.

How To Make Make-Ahead Blueberry French Toast Bake

1. Butter a 9×13-inch baking dish generously and arrange cubed bread evenly in the bottom. The day-old bread works best because it soaks up the custard mixture without falling apart completely.

2. Whisk eggs, milk, maple syrup, and vanilla in a large bowl until smooth and well combined. Pour this custard mixture over the bread cubes, pressing down gently to help the bread absorb the liquid.

3. Scatter fresh blueberries and sliced almonds over the top, distributing them evenly for the best flavor in every bite. Cover tightly with plastic wrap and refrigerate overnight for best results.

4. Remove from refrigerator 30 minutes before baking, then bake at 350°F for 45-50 minutes until golden brown and set in the center. The top should be crispy while the inside remains creamy and custardy.

04. Mexican-Style Tortilla Chip Casserole

Layers of tortilla chips, beans, and enchilada sauce create this satisfying Mexican-inspired dish. It’s like nachos and enchiladas had the most delicious baby ever.

Ingredients: 6 cups tortilla chips, 2 cans black beans (drained and rinsed), 2 cups enchilada sauce, 1 cup corn kernels, 1 bell pepper (diced), 2 cups Mexican cheese blend, 1/2 cup green onions (chopped), 1/4 cup cilantro (chopped).

How To Make Mexican-Style Tortilla Chip Casserole

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish. Layer half the tortilla chips in the bottom, breaking larger pieces to create an even base that will hold all the toppings.

2. Mix black beans, corn, and diced bell pepper in a bowl, then spread this mixture over the chips. Pour half the enchilada sauce over the bean mixture, making sure it reaches all the corners.

3. Sprinkle half the cheese over the sauce, then add the remaining chips in another layer. Top with remaining enchilada sauce and cheese, creating delicious layers of flavor throughout.

4. Cover with foil and bake for 25 minutes, then remove foil and bake 10 more minutes until cheese is melted and bubbly. Let cool for 5 minutes, then garnish with green onions and cilantro before serving.

5. Serve immediately while the cheese is still gooey and the chips maintain some of their crunch. This casserole is perfect with sour cream, avocado, or your favorite salsa on the side.

05. One-Pan Quinoa & Black Bean Skillet

Protein-packed quinoa and black beans get a Southwestern makeover in this cheesy skillet casserole. Sharp cheddar creates an irresistible golden top that’s pure comfort food.

Ingredients: 1 cup quinoa, 2 cups vegetable broth, 1 can black beans (drained and rinsed), 1 bell pepper (diced), 1 cup corn kernels, 1 can diced tomatoes (drained), 2 cups sharp cheddar cheese (shredded), 1 tsp cumin, 1 tsp chili powder.

How To Make One-Pan Quinoa & Black Bean Skillet

1. Rinse quinoa thoroughly in a fine mesh strainer until water runs clear. In a large oven-safe skillet, bring vegetable broth to a boil, add quinoa, then reduce heat and simmer covered for 15 minutes until tender.

2. Stir in black beans, diced bell pepper, corn, and drained tomatoes along with cumin and chili powder. Mix everything together gently, making sure the spices coat all the ingredients evenly for maximum flavor.

3. Sprinkle half the cheddar cheese throughout the mixture, then top with remaining cheese. The bottom layer melts into the quinoa while the top creates that perfect golden, bubbly crust we all love.

4. Transfer skillet to a 375°F oven and bake for 15-20 minutes until cheese is melted and golden brown on top. Let rest for 5 minutes before serving to allow flavors to meld together beautifully.

06. Creamy Tortellini & Spinach Bake

Cheese-filled tortellini gets the casserole treatment with creamy sauce and fresh spinach. This comfort food classic comes together quickly using store-bought pasta for ultimate convenience.

Ingredients: 1 lb refrigerated cheese tortellini, 5 oz fresh spinach, 2 cups marinara sauce, 1 cup heavy cream, 2 cups mozzarella cheese (shredded), 1/2 cup Parmesan cheese (grated), 3 garlic cloves (minced), Italian seasoning to taste.

How To Make Creamy Tortellini & Spinach Bake

1. Cook tortellini according to package directions until just al dente, then drain well. Meanwhile, sauté fresh spinach with minced garlic in a large skillet until wilted and fragrant, about 2-3 minutes.

2. In a large bowl, combine cooked tortellini, sautéed spinach, marinara sauce, and heavy cream. Mix gently but thoroughly, ensuring every piece of pasta gets coated with the creamy sauce mixture.

3. Transfer mixture to a greased 9×13-inch baking dish and sprinkle with mozzarella and Parmesan cheeses. The combination of cheeses creates the perfect balance of meltiness and sharp flavor.

4. Bake at 375°F for 25-30 minutes until cheese is golden brown and bubbly around the edges. Let stand for 10 minutes before serving to allow the sauce to thicken slightly.

07. Summer Vegetable Egg Bake

Fresh zucchini and sweet corn shine in this crustless quiche-style casserole. It’s like summer decided to jump into a baking dish and get all cozy.

Ingredients: 3 medium zucchini (sliced), 2 cups fresh corn kernels, 8 large eggs, 1/2 cup milk, 1 cup cheddar cheese (shredded), 1/4 cup fresh herbs (chopped), 2 tbsp olive oil, salt and pepper to taste.

How To Make Summer Vegetable Egg Bake

1. Preheat oven to 375°F and grease a 9×13-inch baking dish. Heat olive oil in a large skillet and sauté sliced zucchini until lightly golden and tender, about 5-6 minutes per side.

2. Add corn kernels to the skillet with zucchini and cook for another 3-4 minutes until corn is bright and heated through. Season vegetables with salt and pepper, then transfer to prepared baking dish.

3. Whisk eggs and milk together in a large bowl until smooth and well combined. Pour egg mixture over the vegetables, making sure it settles into all the spaces between the zucchini slices.

4. Sprinkle shredded cheese and fresh herbs evenly over the top. Bake for 30-35 minutes until eggs are completely set and the top is lightly golden brown.

5. Cool for 10 minutes before cutting into squares. This allows the eggs to firm up and makes serving much easier and neater for everyone.

08. Layered Veggie Enchilada Bake

Think Mexican lasagna made with corn tortillas instead of pasta sheets. This veggie-packed casserole layers flavors like a delicious edible rainbow in your baking dish.

Ingredients: 12 corn tortillas, 2 cups enchilada sauce, 1 can black beans (drained), 1 bell pepper (diced), 1 zucchini (diced), 1 cup corn kernels, 2 cups Mexican cheese blend, 1/2 cup red onion (diced), cilantro for garnish.

How To Make Layered Veggie Enchilada Bake

1. Preheat oven to 375°F and spread a thin layer of enchilada sauce in the bottom of a greased 9×13-inch baking dish. This prevents sticking and adds flavor to every layer.

2. Arrange 4 tortillas over the sauce, overlapping slightly to cover the bottom completely. Layer half the black beans, bell pepper, zucchini, and corn over the tortillas, distributing vegetables evenly.

3. Pour 1/3 of remaining enchilada sauce over vegetables, then sprinkle with 1/3 of the cheese. Repeat layers with 4 more tortillas, remaining vegetables, more sauce, and cheese.

4. Top with final 4 tortillas, remaining sauce, and cheese. Cover with foil and bake for 30 minutes, then remove foil and bake 15 more minutes until cheese is golden.

5. Let rest for 10 minutes before cutting into squares. Garnish with fresh cilantro and serve with your favorite Mexican sides like sour cream or guacamole.

09. Greek-Style Rice & Spinach Casserole

This spanakopita-inspired casserole swaps phyllo for rice, creating a hearty one-pan meal. Creamy feta and fresh spinach make every bite taste like a Greek vacation.

Ingredients: 1 1/2 cups long-grain white rice, 3 cups vegetable broth, 10 oz fresh spinach (chopped), 8 oz feta cheese (crumbled), 1/2 cup green onions (chopped), 3 eggs (beaten), 1/4 cup olive oil, 2 tsp dried dill.

How To Make Greek-Style Rice & Spinach Casserole

1. Cook rice in vegetable broth according to package directions until tender and fluffy. Meanwhile, heat olive oil in a large skillet and sauté chopped spinach until wilted and most liquid has evaporated.

2. In a large bowl, combine cooked rice, sautéed spinach, crumbled feta, green onions, and dried dill. Mix gently to distribute ingredients evenly without breaking up the feta too much.

3. Stir in beaten eggs, mixing thoroughly to coat all ingredients. The eggs will help bind everything together and create a custard-like texture when baked.

4. Transfer mixture to a greased 9×13-inch baking dish and smooth the top. Bake at 350°F for 35-40 minutes until set and lightly golden on top.

5. Cool for 15 minutes before serving to allow the casserole to firm up. This makes it easier to cut clean squares and prevents it from falling apart on the plate.

10. Italian Zucchini Caprese Bake

Summer zucchini meets classic caprese flavors in this fresh, healthy casserole. Melted mozzarella and fragrant basil make this taste like Italy in a baking dish.

Ingredients: 4 large zucchini (sliced), 2 large tomatoes (sliced), 16 oz fresh mozzarella (sliced), 1/4 cup fresh basil (chopped), 3 tbsp olive oil, 2 tbsp balsamic vinegar, salt and pepper to taste, Parmesan cheese for topping.

How To Make Italian Zucchini Caprese Bake

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish. Slice zucchini and tomatoes into 1/4-inch rounds, keeping them as uniform as possible for even cooking.

2. Layer zucchini slices in the prepared dish, overlapping slightly like shingles on a roof. Drizzle with half the olive oil and season generously with salt and pepper.

3. Layer tomato slices over zucchini, then top with mozzarella slices. The layers should be relatively even so everything cooks at the same rate and looks beautiful when served.

4. Drizzle with remaining olive oil and bake for 25-30 minutes until zucchini is tender and cheese is melted and lightly golden around the edges.

5. Remove from oven and immediately drizzle with balsamic vinegar and sprinkle with fresh basil and grated Parmesan. The heat will wilt the basil slightly and create an amazing aroma.

11. Rustic Baked Eggs in Marinara

Eggs nestle perfectly in rich tomato sauce with hearty kale for this simple three-ingredient wonder. It’s like shakshuka’s Italian cousin decided to visit for dinner.

Ingredients: 2 cups marinara sauce, 6 large eggs, 4 cups fresh kale (chopped and stems removed), 1/4 cup Parmesan cheese (grated), red pepper flakes to taste, salt and pepper, crusty bread for serving.

How To Make Rustic Baked Eggs in Marinara

1. Preheat oven to 375°F and spread marinara sauce in the bottom of a 9×13-inch baking dish. The sauce should cover the bottom completely and be about 1/2 inch deep.

2. Scatter chopped kale evenly over the marinara sauce, pressing it down gently so it’s mostly submerged. The kale will wilt as it bakes and absorb all those delicious tomato flavors.

3. Use a spoon to create 6 wells in the sauce and kale mixture, then carefully crack an egg into each well. Try to keep the yolks intact for the prettiest presentation.

4. Sprinkle with red pepper flakes, salt, pepper, and grated Parmesan cheese. Bake for 15-20 minutes until egg whites are set but yolks are still slightly runny for dipping bread.

12. No-Bread Eggplant Parmesan Bake

All the flavors of classic eggplant parmesan without the frying or breading hassle. Roasted eggplant layers with tangy marinara and melted cheese create pure comfort food magic.

Ingredients: 2 large eggplants (sliced into rounds), 3 cups marinara sauce, 16 oz mozzarella cheese (shredded), 1 cup Parmesan cheese (grated), 1/4 cup olive oil, 2 tsp Italian seasoning, salt and pepper to taste.

How To Make No-Bread Eggplant Parmesan Bake

1. Preheat oven to 400°F and slice eggplants into 1/2-inch rounds. Arrange on baking sheets, brush both sides with olive oil, and season with salt, pepper, and Italian seasoning.

2. Roast eggplant slices for 20-25 minutes, flipping once halfway through, until golden brown and tender. This step removes bitterness and creates the perfect texture for layering.

3. Spread 1 cup marinara sauce in the bottom of a greased 9×13-inch baking dish. Layer half the roasted eggplant over sauce, then add half the remaining sauce and half the mozzarella.

4. Repeat layers with remaining eggplant, sauce, and mozzarella, then top with all the Parmesan cheese. The cheese creates a beautiful golden crust as it bakes.

5. Bake for 30-35 minutes until cheese is melted and golden brown on top. Let rest for 15 minutes before serving to allow layers to set and make cutting easier.

13. Slow Cooker Green Bean & Crispy Onion Bake

Fresh green beans get the slow cooker treatment with homemade cream sauce and crispy toppings. This healthier version beats any canned soup recipe hands down.

Ingredients: 2 lbs fresh green beans (trimmed), 1 cup heavy cream, 1/2 cup chicken broth, 1 packet onion soup mix, 1 cup French fried onions, 1/2 cup slivered almonds, 2 tbsp butter, salt and pepper to taste.

How To Make Slow Cooker Green Bean & Crispy Onion Bake

1. Trim fresh green beans and add them to your slow cooker along with heavy cream, chicken broth, and onion soup mix. Stir everything together until beans are well coated.

2. Cover and cook on low for 4-5 hours until green beans are tender but still have a slight bite. Fresh beans hold their texture much better than frozen in the slow cooker.

3. During the last 30 minutes of cooking, melt butter in a skillet and toast French fried onions and slivered almonds until golden and fragrant, about 3-4 minutes.

4. Transfer green bean mixture to a serving dish and top with the toasted onion and almond mixture. The contrast between creamy beans and crunchy topping is absolutely perfect.

14. Simple Zucchini & Tomato Gratin

Sweet tomatoes and tender zucchini meld together under a blanket of melted cheese. This simple side dish tastes like summer pizza in casserole form.

Ingredients: 3 large zucchini (sliced), 4 large tomatoes (sliced), 2 cups mozzarella cheese (shredded), 1/2 cup Parmesan cheese (grated), 2 tbsp olive oil, 1 tsp dried oregano, salt and pepper to taste.

How To Make Simple Zucchini & Tomato Gratin

1. Preheat oven to 375°F and lightly grease a 9×13-inch baking dish. Slice zucchini and tomatoes into 1/4-inch rounds, trying to keep them uniform for even cooking.

2. Arrange zucchini and tomato slices in alternating overlapping rows in the prepared dish, creating a beautiful pattern that looks as good as it tastes.

3. Drizzle with olive oil and season with salt, pepper, and oregano. Sprinkle mozzarella and Parmesan cheeses evenly over the top, making sure to cover all the vegetables.

4. Bake for 30-35 minutes until vegetables are tender and cheese is golden brown and bubbly. Let cool for 10 minutes before serving to allow juices to settle.

15. Creamy Asparagus Casserole

Fresh asparagus gets dressed up in a creamy sauce for this elegant side dish. Blanching first keeps the spears bright green and perfectly tender.

Ingredients: 2 lbs fresh asparagus (trimmed), 1 cup heavy cream, 1/2 cup chicken broth, 1 cup Gruyere cheese (shredded), 1/4 cup Parmesan cheese (grated), 2 tbsp butter, 2 tbsp flour, 1 tsp garlic powder.

How To Make Creamy Asparagus Casserole

1. Bring a large pot of salted water to boil and blanch trimmed asparagus for 2-3 minutes until bright green and crisp-tender. Immediately transfer to ice water to stop cooking.

2. Melt butter in a saucepan and whisk in flour, cooking for 1 minute. Gradually add cream and broth, whisking constantly until smooth and thickened, about 3-4 minutes.

3. Remove from heat and stir in Gruyere cheese and garlic powder until cheese melts completely. Arrange blanched asparagus in a greased 9×13-inch baking dish.

4. Pour cheese sauce over asparagus and sprinkle with Parmesan cheese. Bake at 350°F for 20-25 minutes until bubbly and lightly golden on top.

16. Savory Acorn Squash Casserole

Smooth, creamy acorn squash gets elevated with Parmesan and herby breadcrumbs. This fall favorite brings comfort food vibes to any autumn meal.

Ingredients: 3 large acorn squash (halved and seeded), 1/2 cup heavy cream, 1/2 cup Parmesan cheese (grated), 1 cup panko breadcrumbs, 2 tbsp fresh herbs (chopped), 3 tbsp butter (melted), salt and pepper to taste.

How To Make Savory Acorn Squash Casserole

1. Preheat oven to 400°F and place halved acorn squash cut-side down on a baking sheet. Roast for 35-40 minutes until flesh is tender and easily pierced with a fork.

2. Scoop out squash flesh and mash with heavy cream and half the Parmesan cheese until smooth and creamy. Season with salt and pepper to taste.

3. Spread squash mixture in a greased 2-quart baking dish. Mix panko breadcrumbs, remaining Parmesan, fresh herbs, and melted butter in a bowl until well combined.

4. Sprinkle breadcrumb mixture evenly over squash and bake at 375°F for 20-25 minutes until topping is golden brown and crispy on top.

17. Everything Bagel Cauliflower Bake

Roasted cauliflower gets a cheesy makeover topped with everything bagel seasoning. This trendy twist on classic cauliflower casserole is absolutely addictive.

Ingredients: 1 large head cauliflower (cut into florets), 1 cup heavy cream, 1 cup cheddar cheese (shredded), 1/2 cup cream cheese (softened), 3 tbsp everything bagel seasoning, 2 tbsp butter, salt and pepper to taste.

How To Make Everything Bagel Cauliflower Bake

1. Preheat oven to 425°F and steam cauliflower florets until fork-tender, about 10-12 minutes. Drain thoroughly and transfer to a greased 9×13-inch baking dish.

2. In a saucepan, heat heavy cream and cream cheese over medium heat, whisking until smooth and combined. Remove from heat and stir in half the cheddar cheese.

3. Pour cream mixture over cauliflower and toss gently to coat. Sprinkle with remaining cheddar cheese and 2 tablespoons everything bagel seasoning.

4. Dot with butter pieces and bake for 20-25 minutes until bubbly and golden. Sprinkle with remaining everything bagel seasoning before serving for extra crunch and flavor.

Final Thoughts

These vegetarian casseroles prove that meatless meals can be just as satisfying and delicious as any traditional dish. Each recipe offers its own unique comfort.

From quick weeknight dinners to special occasion sides, these casseroles will become your new favorite go-to recipes for any season.