Tomato Vegetable Casserole with noodles

This Tomato Vegetable Casserole with noodles brings together tender pasta, bright vegetables, and a rich tomato base in one comforting bake. It fits perfectly into busy weeknights because it uses simple pantry staples and delivers steady, familiar flavors. As one of those easy casseroles for dinner that everyone understands, it feels comforting without being heavy and keeps cleanup simple.

What Makes This Recipe Stand Out

• It combines pasta and vegetables in one dish, which keeps dinner filling and balanced.
• The tomato sauce stays light but flavorful, making it a good choice for kid friendly dinners.
• The recipe works well for lazy dinners because the oven does most of the work.
• It reheats evenly, which makes it helpful for quick dinner ideas during the week.

Ingredient Breakdown

This baked casserole recipe uses everyday ingredients that come together smoothly. If you enjoy simple comfort meals like this Tomato Vegetable Casserole with noodles, you might also enjoy a hearty option such as creamy hamburger rice casserole for another easy family dinner.

• Egg noodles or short pasta cooked until just tender
• Canned crushed tomatoes or tomato sauce
• Onion and garlic for gentle flavor
• Zucchini, bell pepper, and carrots for color and texture
• Olive oil and dried Italian seasoning
• Shredded mozzarella or mild cheese

How to Make It

Prep

1. Preheat the oven to 375 degrees and lightly grease a casserole dish.
2. Cook the noodles in salted water until just tender, then drain well.
3. Chop all vegetables into small even pieces so they cook evenly.

Cook

1. Heat olive oil in a skillet and cook the onion and garlic until soft.
2. Add the vegetables and cook for 5 to 7 minutes until slightly tender.
3. Stir in the tomato sauce and seasoning, then simmer for 5 minutes.

Finish and Serve

1. Combine the noodles and vegetable sauce in the casserole dish.
2. Top evenly with shredded cheese.
3. Bake uncovered for 20 to 25 minutes until bubbly and lightly golden.

Time Saving Options

This Tomato Vegetable Casserole with noodles works well for busy schedules and fits nicely with dump and go crockpot dinners when you need flexibility. If you want another fast option for busy nights, a dish like easy low carb taco casserole can also keep dinner stress low.

• Use pre chopped frozen vegetables to skip prep work.
• Cook the noodles a day ahead and refrigerate.
• Assemble the casserole in the morning and bake at night.

Variations You Can Try

This dish adapts easily, which makes it one of those easy casserole dishes you can change often. For a heartier twist similar to cheap dinners for a family, you can take inspiration from cheesy ground beef potato casserole and add protein.

• Add cooked ground turkey or beef for a filling dinner ideas casserole.
• Swap noodles for whole wheat pasta for a healthier casserole recipe.
• Use spicy tomatoes and peppers for a flavor close to chile relleno casserole.

Tomato Vegetable Casserole with Noodles

A comforting baked casserole that blends tender noodles, vibrant vegetables, and a rich tomato sauce. Easy to prepare and perfect for weeknights, it’s a balanced, family-friendly dish with simple ingredients and satisfying flavor.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Casserole

Cuisine: American

Calories: 360

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 8 oz egg noodles or other short pasta, cooked until just tender
• 1 can crushed tomatoes or tomato sauce (about 15 oz)
• 1 onion chopped
• 2 cloves garlic minced
• 1 zucchini chopped
• 1 bell pepper chopped (any color)
• 1 carrot peeled and chopped
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• 1 cup shredded mozzarella cheese or mild cheese

Equipment

• Casserole Dish
• Skillet
• Oven

Method

 

1. Preheat the oven to 375°F (190°C) and lightly grease a casserole dish.
2. Cook the noodles in salted water until just tender. Drain and set aside.
3. Chop all vegetables into small even pieces so they cook evenly.
4. Heat olive oil in a skillet over medium heat. Sauté onion and garlic until soft.
5. Add the zucchini, bell pepper, and carrot. Cook for 5–7 minutes until slightly tender.
6. Stir in the crushed tomatoes and Italian seasoning. Simmer for 5 minutes.
7. Combine the noodles and vegetable sauce in the casserole dish and mix well.
8. Top evenly with shredded cheese.
9. Bake uncovered for 20 to 25 minutes until bubbly and lightly golden.

Notes

To save time, use frozen pre-chopped vegetables or cook the pasta a day in advance. You can assemble the casserole ahead and refrigerate for up to 24 hours before baking.

FAQs

Can I make this casserole ahead of time?

Yes, this Tomato Vegetable Casserole with noodles works very well when made ahead. You can assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, place it directly into the oven and add about 5 to 10 extra minutes to the cooking time. This makes it helpful for easy casseroles for dinner during busy weeks.

Is this recipe good for picky eaters?

This casserole has mild flavors and soft textures, which makes it a strong option for kid friendly dinners. You can cut the vegetables smaller so they blend into the sauce. Using familiar noodles and cheese also helps children feel comfortable with the meal. It is a gentle way to add vegetables without pressure.

What should I serve with this casserole?

This dish stands well on its own, but a simple side salad or warm bread pairs nicely. For a themed meal night, you could serve it alongside a baked sandwich like reuben bake recipe for a filling spread. Keeping sides simple helps the casserole stay the focus.

Final Thoughts

This Tomato Vegetable Casserole with noodles delivers comfort, ease, and flexibility in one dependable dish. It fits well with baked casserole recipes that support family routines and relaxed evenings. With simple ingredients and clear steps, it becomes a reliable option you can return to again and again.