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Pastry Crust Veggie Casserole

A creamy top and flavorful sauce make this casserole the main event at dinner.

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Pastry Crust Veggie Casserole

I love using pastry crust in my recipes because it transforms dishes into mouthwatering creations without much effort. All you have to do is to let the dough thaw and then you’re ready to make something spectacular with it. This pastry crust veggie casserole is filled with yummy beans, squash, and peppers inside and has a puff pastry top that takes it from tasty to irresistible.

Pastry Crust Veggie Casserole

There’s also a tomato sauce to pour on top of the vegetables before you unroll the crust to seal the whole thing. There is a long cook time listed in the recipe card, but you can make the sauce while the veggies roast in the oven, so there really isn’t a ton of standing over the stove.

I didn’t worry too much about the crust being perfect here. Just roll it out to roughly slightly bigger than the pan you’re using and tuck the excess in at the sides.

Pastry Crust Veggie Casserole

I figure that a little extra crust in spots is never bad thing, but of course I’m someone who thinks the crust is the best part of the pie.

The other reason why precision doesn’t matter here is that partway though baking we’re putting a creamy topping over the crust. It might sound weird, but it really works in the final dish.

Pastry Crust Veggie Casserole

This cream topping is mixture of egg, feta cheese, and yogurt. The effect when it’s baked in the oven is not unlike the ricotta cheese in lasagna and it adds a decadent flavor to this casserole.

In fact the entire dish has similarities with lasagna, but without boiling noodles or making precise layers.

Pastry Crust Veggie Casserole

There’s thyme in the tomato sauce, but it’s nice to sprinkle some on top as well, as soon as it comes out of the oven.

Pastry Crust Veggie Casserole

Some mushrooms and butter beans in this recipe stand in for meat, but you can add 1/2 a pound of cooked ground turkey or beef to this casserole and easily up the protein content.

Pastry Crust Veggie Casserole

This casserole is like a cross between lasagna and veggie pot pie and we’re here for it! A tasty meal that’s made even tastier with puff pastry, this dish serves up a rainbow of veggies under a flavorful crust- the best of both worlds!

Yield(s): 10-12 servings

25m prep time

2h 32m cook time

365 calories

Rated 5.0 out of 5
Rated by 1 reviewers

Allergens: Milk, Gluten, Wheat, Soy

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  • 2 tablespoons olive oil, divided
  • 2 bell peppers, diced
  • 4 large portobello mushrooms, sliced
  • 3 zucchini, chopped
  • salt and pepper to taste
  • 2 onions, diced
  • 3 cloves garlic, minced
  • 1 (28 oz) can whole tomatoes, undrained
  • 2 teaspoons Italian seasoning
  • 3 sprigs fresh thyme, plus extra for garnish
  • 1 tablespoon soy sauce
  • 2 tablespoons freshly chopped parsley
  • 1 sheet pastry dough, thawed
  • 1 (14 oz) can butter beans, drained and rinsed
  • 1 egg
  • 16 oz Greek-style yogurt
  • 4 oz feta cheese
  1. Preheat oven to 375˚F. Add 1 tablespoon olive oil to sheet pan. Add peppers, mushrooms and zucchini, to pan. Season with salt and pepper. Bake for 20-30 minutes or until tender.
  2. Heat 1 tablespoon olive oil in large skillet over medium heat. Add onions and cook for 10 minutes. Add garlic and cook for 1-2 minutes. Season with salt and pepper to taste. Add tomatoes to skillet along. Add Italian seasoning, thyme, and soy sauce to skillet. Add salt and pepper to taste. Simmer for 20-30 minutes.
  3. Remove thyme sprigs and break up any remaining pieces of tomato. Add parsley and remove from heat. Taste and add more salt and pepper if needed.
  4. Preheat oven to 350˚F. Pour beans into deep 9”x13” baking pan. Pour veggies over beans, followed by tomatoes sauce. Roll pastry dough to 9”x13” and roll over top of pan. Bake for 60 minutes.
  5. Whisk together egg, yogurt, and feta cheese. Remove casserole from oven carefully. Cut an x into top of dough. Cover with yogurt mixture and spread with back of spoon. Return to oven and bake for 30-40 minutes.
  6. Sprinkle thyme leaves on top for garnish and cut into squares to serve.

Recipe adapted from Jamie Oliver.