24 Vegetarian Casseroles To Fill Up On All Year Long

Imagine hearty and satisfying meals — or sides — cooked to bubbly perfection in the oven. If there’s one thing meat eaters and vegetarians can easily agree on, it’s that casseroles are amazing. By definition, a casserole is simply food prepared in such a dish, which means they can easily be vegan or vegetarian (or filled with meat, if you're into that). They need not be reserved for the dinner table, either. A vegetarian breakfast casserole is never a bad idea. And be honest: Who can resist a recipe that goes easily from oven to table? With the right casserole dish, you can do just that with impressive results! This dairy-free, meatless lasagna is the perfect example. We love how you can feed the whole family straight from the casserole dish — the fact that you can prepare the lasagna a few hours before baking make it even better.

These vegan enchiladas are loaded with flavor and great for the entire family. Made with frozen corn, black beans and canned tomatoes, the filling couldn't be easier. As it simmers, it becomes rich and thickened with just a hint of smoke (thanks to the addition of some chipotle in adobo). We doubled down on the vegan Cheddar, rolling some up with the filling in corn tortillas, and also layering it on top of the casserole so it bakes to ooey-gooey-tangy perfection. A final sprinkle of cilantro, avocado and radishes adds freshness and crunch.

Get a hearty pot pie on the table in under an hour? It’s possible! Use store-bought puff pastry or pie dough to save yourself some time without sacrificing flavor.

Skip cooking a big pot of rice and throw the ingredients into a casserole dish instead for an easy dump-dinner meal. The basmati rice and chickpeas absorb all the delicious flavors of ginger, garlic, curry powder and coconut milk. Finish with a quick drizzle of yogurt along with fresh cilantro leaves and lime wedges for a simple and complete meal that pulls from Indian pulao.

Giada's colorful 5-star casserole, full of potatoes, yams, bell pepper and zucchini, makes for a great side, but it's also filling enough to serve as a vegetarian main course.

This vegetarian breakfast casserole is easy to assemble up to a day ahead and bake off in the morning, making it the perfect addition to your brunch menu. Meaty mushrooms stand in for the typical breakfast proteins and dish is rounded out with a generous amount of creamy Gruyère, plus fresh thyme and tangy Dijon mustard. We use buttery, flaky croissants as the perfect vessel to sandwich the cheesy mushroom filling and soak up all the custardy eggs.

This shepherd’s pie is made using beans and lentils as the protein, infused with herbs and a little chili heat, in a smooth gravy sauce, topped with fluffy sea salt and olive oil mashed potatoes.

While this hearty and satisfying stuffed cabbage actually comes together in a souffle dish, it's basically like an impressive casserole, if you ask us. Layers of mushrooms, brown rice, marinara sauce and cabbage combine in a large-format version of cabbage rolls, without the need to fill and roll individual leaves. At the table, it slices up perfectly into a main dish showstopper.

Tender kale and sweet butternut squash come together in this creamy casserole. We added a touch of nutmeg to enhance the squash's natural sugars, then a generous dose of salty Parmesan for balance. Serve alongside your favorite main for an equally beautiful and flavorful side dish.

These easy-to-make enchiladas are filled with beans, spinach and cheese for a plant-forward take on a Mexican classic. Serve them with rice on the side.

There are so many reasons to love this recipe: It's budget friendly, quick, healthy and gluten-free!

This one-skillet meal is a weeknight dream come true: It is satiating and comes together very quickly. And extra-firm tofu adds protein to the veggie filling, which is a plus in any vegetarian’s book.

Pastitsio is Greece’s answer to lasagna. Traditionally, the dish boasts three layers: First, a deep layer of tubular pasta, in this case bucatini, but other versions use ziti, penne or macaroni. Second, a rich aromatic ragu. Third, a velvety layer of bechamel. For this vegan version, we mimic the beef ragu by simmering umami-rich mushrooms with hearty lentils in a rich tomato sauce. Our creamy bechamel is made with soaked cashews plus our secret ingredient: a whole head of roasted garlic, which gives it the depth and heartiness found in a traditional bechamel.

This vegetarian side dish is comfort food at its finest. Tender broccoli is sauced with creamy Cheddar and crowned with a buttery, crunchy cracker topping. It's sure to steal the show.

The buttery coconut-almond crust makes this French toast casserole truly special and offsets the creamy, fluffy texture of the bread. You'll want to assemble the dish the day before to give the bread time to soak in the custard.

Save yourself the hassle of stuffing individual mushrooms and make this casserole instead. You get all the flavors of the classic dish with a fraction of the prep time.

Sink your serving spoon into the irresistible, golden-brown topping on this easy casserole to reveal cheesy broccoli and orzo galore.

Ina’s fan-favorite gratin is made pretty simply, with cooked cauliflower, a thick cheese sauce and cheesy breadcrumbs, but its flavor is absolutely impressive.

This vegetarian-friendly spin on the classic Spanish dish does not disappoint. Filled with fennel, artichokes, eggplant, rice and more, there’s truly something for everyone.

We took this classic holiday dish and made it vegan-friendly, nixing the heavy cream and butter in favor of rich, creamy coconut milk. The result is a fluffy, non-dairy sweet potato filling that will satisfy everyone at your table. It's topped with a crunchy golden-brown nut layer spiced with cinnamon.

If you have vegan dinner guests or are trying to cut back on the dairy, this mac 'n' cheese is just what you need. The nutritional yeast gives it that "cheesy" flavor and the ground mustard makes it taste like the classic. Plus, the pureed butternut squash gives the sauce that iconic yellow hue.

This Thanksgiving classic will be a welcome addition to the table all year long. Packed with green beans, mushrooms and cubes of Italian bread, it's sure to keep you full, too.

The secret to Ina's gratin is 3 pounds of frozen spinach, which is broken up into the creamy base until it absorbs all of the wonderful sauce. After spooning it into a baking dish, top it with more cheese before baking.