Colorful Mushroom Casserole

Bursting with vibrant colors and rich, savory flavors, this Colorful Mushroom Casserole is the ultimate comfort food with a healthy twist. Featuring tender button mushrooms, sweet red and yellow bell peppers, and crisp zucchini, this dish is a veggie-lover's delight. A creamy Parmesan-infused béchamel sauce ties everything together, while a golden breadcrumb and mozzarella topping adds the perfect crunch. Seasoned with aromatic thyme, paprika, and garlic, this crowd-pleasing casserole is as comforting as it is visually stunning. Ideal for weeknight dinners or as a vibrant addition to your holiday table, it’s a versatile and satisfying dish that’s ready in just an hour. With its blend of wholesome vegetables and indulgent cheesy textures, this family-friendly recipe is sure to become a new favorite!

Nutriscore Rating: 61/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 450 grams button mushrooms
• 1 large red bell pepper
• 1 large yellow bell pepper
• 1 medium zucchini
• 1 medium onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 cup breadcrumbs
• 2 tablespoons fresh parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 teaspoon dried thyme
• 0.25 teaspoon paprika

Directions

Step 1

Preheat your oven to 375°F (190°C). Grease a medium-sized casserole dish and set it aside.

Step 2

Clean and slice the mushrooms, bell peppers, and zucchini into thin, bite-sized pieces. Finely chop the onion and mince the garlic.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the mushrooms and cook for 5-6 minutes until they release their moisture and start to brown. Remove the mushrooms and set them aside.

Step 4

In the same skillet, add the remaining 1 tablespoon of olive oil. Sauté the onion, garlic, bell peppers, and zucchini for 6-8 minutes, or until they are softened and slightly caramelized. Remove from heat.

Step 5

In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute to eliminate the raw flour taste. Gradually pour in the milk, whisking constantly to avoid lumps.

Step 6

Add the heavy cream, Parmesan cheese, salt, black pepper, thyme, and paprika to the sauce. Continue stirring as the sauce thickens (about 3-4 minutes). Remove the sauce from heat.

Step 7

In a large mixing bowl, combine the cooked vegetables, mushrooms, and prepared sauce. Mix thoroughly and pour the mixture into the greased casserole dish.

Step 8

In a small bowl, mix the breadcrumbs with shredded mozzarella cheese and chopped parsley. Sprinkle this topping evenly over the casserole.

Step 9

Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden brown and the dish is bubbly around the edges.

Step 10

Remove from the oven and let it cool for 5 minutes before serving. Garnish with additional parsley if desired. Enjoy!

Nutrition Facts

Serving size	(1954.9g)

Amount per serving	% Daily Value*
Calories	2601.1

Total Fat 174.1g	0%
Saturated Fat 88.9g	0%
Polyunsaturated Fat 3.9g
Cholesterol 429.7mg	0%
Sodium 7741.8mg	0%
Total Carbohydrate 175.5g	0%
Dietary Fiber 16.6g	0%
Total Sugars 66.8g
Protein 85.8g	0%

Vitamin D 219.2IU	0%
Calcium 1671.7mg	0%
Iron 10.4mg	0%
Potassium 3339.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.0%

Protein: 13.1%

Carbs: 26.9%