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Cheesy Vegetable Casserole - Vegetable Masala

Cheesy Vegetable Casserole


  • 6 medium Potatoes, peeled and thinly sliced (preferably Russet or Yukon Gold)

  • 1 large Onion, thinly sliced

  • 2 Carrots, peeled and thinly sliced

  • 1 Zucchini, thinly sliced

  • 1 cup Broccoli, thinly sliced

  • 1 cup frozen Peas, thawed

  • 1 cup frozen Corn, thawed

  • a few Cherry Tomatoes sliced in half

  • 1 1/2 cups grated Cheddar cheese

  • 1/2 cup grated Parmesan cheese

  • 2 teaspoons No. 22 Vegetable Masala Spice Blend

  • Salt and pepper, to taste

  • 1 1/2 cups Heavy Cream

  • 2 tablespoons Butter, melted


  1. Fresh parsley, chopped (for garnish, optional)

  2. Preheat the oven to 375°F (190°C). Grease a 9x13-inch (23x33 cm) baking dish with the melted butter.

  3. In a large mixing bowl, combine the sliced potatoes, onion, carrots, zucchini, broccoli, peas, and corn. Toss the vegetables to mix them well.

  4. In a separate small bowl, mix together the No. 22 Vegetable Masala Spice Blend, salt, and pepper.

  5. Layer half of the vegetable mixture into the prepared baking dish, spreading it out evenly. Sprinkle half of the cheddar cheese and half of the Parmesan cheese over the vegetables. Then, sprinkle half of the seasoning mixture over the cheese.

  6. Add the remaining vegetables in an even layer, followed by the remaining cheese and seasoning mixture. Pour the heavy cream evenly over the entire casserole.

  7. Cover the baking dish with aluminum foil and bake for 45 minutes. After 45 minutes, remove the foil, add the cherry tomatoes, and continue baking for another 25-30 minutes, or until the potatoes are tender and the top is golden brown.

  8. Remove the casserole from the oven and let it rest for 10 minutes before serving. Garnish with chopped fresh parsley, if desired.

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