Fridge Drawer Casserole Recipe

Turn your “forgotten” vegetables into a masterpiece with this Fridge Drawer Casserole! It’s a colorful, cheesy, and crispy-topped rescue mission for your carrots, zucchini, and potatoes, all brought together with this Mediterranean inspired dish.

Fridge Drawer Casserole Recipe

Yields: 6-8 servings Prep time: 20 minutes Cook time: 45 minutes

Ingredients

The Vegetables:

• 3 large carrots, peeled and sliced into rounds
• 3 stalks celery, sliced
• 1 large yellow onion, diced
• 3 medium potatoes, peeled and thinly sliced
• 2 medium zucchini, sliced into half-moons
• 1 ½ cups cherry or grape tomatoes, halved
• 1 lb fresh sugar snap peas (or green beans), trimmed

The Italian Seasoning & Glaze:

• 3 tbsp extra virgin olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary or thyme, finely chopped (or 1 tsp dried)
• 1 tsp dried oregano
• 2 tbsp balsamic vinegar (adds depth and sweetness)
• ½ tsp red pepper flakes (optional, for a hint of heat)
• Salt and black pepper to taste

The Topping:

• 1 cup shredded mozzarella or provolone cheese
• ½ cup grated Parmesan cheese
• ½ cup panko or Italian-style breadcrumbs
• 1 tbsp extra virgin olive oil

Garnish:

• ¼ cup fresh basil leaves, torn or chiffonade

Instructions

1. Prep: Preheat your oven to 375°F (190°C). Grease a large casserole dish with olive oil.
2. Base Layer: Toss the potatoes, carrots, and onions in a large bowl with 1 tbsp of olive oil, salt, pepper, and the rosemary. Spread them into the casserole dish. Cover with foil and bake for 20 minutes.
3. The Italian Glaze: In a small jar or bowl, whisk together the remaining 2 tbsp olive oil, balsamic vinegar, minced garlic, oregano, and red pepper flakes.
4. The Medley: Remove the dish from the oven. Stir in the zucchini, celery, and snap peas. Top with the halved tomatoes. Drizzle the Italian glaze evenly over all the vegetables.
5. Cheesy Crust: Mix the breadcrumbs with 1 tbsp of olive oil and the Parmesan. Sprinkle the mozzarella over the vegetables first, then top with the Parmesan-breadcrumb mixture.
6. Final Bake: Return to the oven, uncovered, for 20-25 minutes. You’re looking for tender potatoes and a bubbling, golden-brown crust.
7. Serve: Let it rest for 5 minutes, then scatter the fresh basil over the top.