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    Home » Recipes » Vegetarian/Vegan Meals

    Easy Vegetable Casserole with Roasted Fennel & Beans

    March 12, 2017 By Monika Last Updated February 25, 2022 35 Comments

    Jump to Recipe
    Top down partial view of fennel, vegetable and beans in large shallow white dish with spoon.

    This quick and easy vegetable casserole with roasted fennel and beans is a delicious, warming vegetarian family dinner idea. Nourishing and filling it makes a perfect healthy meal to enjoy on a chilly night.

    Top down view of bean, vegetable and fennel casserole with pieces of feta in large shallow white dish with spoon, green cloth in top right and casserole in small bowl at the top.

    This easy vegetarian casserole with fennel is a combination of different textures and contrasting flavours, which together create a rich, satisfying, delicious dish.  If you've ever tasted roasted fennel you will know that it's quite different from raw.  When cooked its aniseed flavour is toned down and the fennel becomes sweet, mellow and soft.  Which is exactly how it turned out in this vegetable casserole.

    I decided to roast the fennel before adding into the casserole in order to preserve all of its flavour.  I made the sauce separately, then combined it with the fennel (and added the feta) before bringing all the ingredients together into one dish and briefly broiling in the oven.

    If you are a fan of fennel try my pasta bake with fennel and cherry tomatoes.  You might also like this aromatic, vibrant beetroot fennel soup with kale.

    To make the sauce I used a combination of sweet and tangy vegetables, as well as a splash of wine and sun dried tomatoes for a richer flavour.  I added beans for bulk and protein.  The sweet roasted fennel is absolutely delicious with the rich vegetable bean sauce and the tangy feta.

    Side view of fennel vegetable bake with beans in large white shallow dish with spoon, white lid and casserole in white plate in background.

    Equipment you'll need

    • Cutting board and knife
    • Large baking sheet and parchment paper
    • Large shallow oven proof casserole dish with lid and spatula

    How to make easy vegetable casserole with roasted fennel

    There are 3 separate parts to this recipe, 2 of which can be cooked simultaneously so the recipe doesn't take very long to make.

    1.Start by roasting the fennel. Spread it over a baking sheet lined with parchment paper, season and drizzle with a little oil (about 2 tablespoons).

    Fennel pieces on top of baking sheet lined with parchment paper.

    2. Roast in a preheated oven at 200 C for about 30 minutes or until tender, turning over half way through. Remove from the oven and increase the oven temperature to 220 C.

    Roasted fennel pieces on top of baking sheet lined with parchment paper.

    3. While the fennel is in the oven start making the vegetable sauce. (By the time the fennel is ready the sauce should be more or less finished). Heat up 2 tablespoons of oil, add the onion, garlic, celery and bay leaf and fry gently until softened for 3 minutes.

    Chopped onions, celery and bay leaf in large shallow casserole with wooden spatula.

    4. Add the wine, tomatoes, beans (along with the water from the can), carrots and peppers and stir.

    Beans, tomatoes, diced carrots and chopped red pepper in large shallow white dish with wooden spatula.

    5. Add the sun dried tomatoes, oregano, season to taste, stir thoroughly, cover and bring to the boil then simmer for 25 minutes stirring occasionally.

    Vegetable mixture in large white shallow dish with wooden spoon.

    6. Tuck the roasted fennel pieces into the sauce, scatter the crumbled feta over the top and drizzle with a little oil.  Place in the upper part of the oven and broil for 10 minutes (220 C).

    This rich and delicious vegetarian casserole takes under 50 minutes to make from start to finish but it tastes like it's been cooking for 4 slow hours!

    Top down view of fennel and vegetable casserole in large shallow white dish with spoon, green cloth to the right and white plate with forks in top right.

    Top tips for making roasted fennel vegetable casserole

    • Fennel: Use a large baking sheet to ensure the fennel pieces have plenty of space to roast evenly. You can roast the fennel ahead and refrigerate until you are ready to add it into the casserole. Add the juices from roasting, if any, into the casserole too.
    • Beans: I used haricot beans but you can use another bean variety if you prefer. I chose haricot simply because I wanted small beans that wouldn't dominate the sauce.
    • Feta: You  can swap the feta for a bit of grated cheddar or parmesan or omit the cheese altogether and enjoy this dish vegan.
    • Herbs: I only used a little oregano but thyme, parsley or basil would make good alternatives.  You can also use some herbes de Provence if you like.
    • Storing: Any leftovers can be refrigerated for up to 3 days.
    • Freeze individual portions for up to 3 months.

    Serving suggestions

    This easy vegetable casserole can be served with pasta, rice, quinoa or potatoes or simply a slice of bread and a drizzle of olive oil (olive oil tastes fantastic in this recipe!).  Ideal for lunch or dinner, equally suitable as a family meal or a dinner party idea.  Tastes great the next day too!

    Check out also this collection of over 12 healthy vegetarian pasta meals.

    Side view of vegetable casserole with fennel pieces and beans in large shallow white dish with spoon, and white plates and casserole in bowl in background.

    Keep in touch!

    Have you made this fennel casserole? I'd love to know how it turned out for you. What swaps did you make? Let me know in the comments below, thanks!

    Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right into your mailbox!

    Recipe

    Top down view of bean, vegetable and fennel casserole with pieces of feta in large shallow white dish with spoon, green cloth in top right and casserole in small bowl at the top.

    Easy Vegetable Casserole with Roasted Fennel

    This Vegetable Casserole with Roasted Fennel is a delicious, satisfying vegetarian family dinner idea.
    5 from 3 votes
    Print Pin Rate
    Course: Dinner, Lunch
    Cuisine: vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 6 servings
    Calories: 259.82kcal
    Author: Monika Dabrowski

    Ingredients

    • 2 fennel bulbs
    • 2.12 ounces (60 g) feta
    • 1x14.11oz can (400 g) chopped tomatoes
    • 1x14.11oz can (400 g) haricot beans or any white beans, reserve the water
    • 2 garlic cloves finely chopped
    • 1 large onion finely chopped
    • 1 small celery stalk finely chopped
    • 2 medium carrots peeled, diced
    • 1 bell red pepper deseeded, roughly chopped
    • 4 tablespoons sun-dried tomatoes (in oil) finely chopped
    • 2 tablespoons olive oil plus more for roasting the fennel and drizzling
    • 4 tablespoons white wine
    • 1 bay leaf
    • 1½ teaspoons oregano
    • Salt and pepper to taste

    Instructions

    • Preheat the oven to 400 F/ 200 C/ gas mark 6. Line a baking sheet with parchment paper. Cut the fennels lengthways into chunks and place on the baking sheet. Season, drizzle with approx. 2 tablespoons of olive oil and pop in the oven for 30 minutes or until tender, turning over halfway through. Remove from the oven and increase the oven temperature to 220 C.
    • In the meantime prepare the sauce. In a large shallow oven proof pan (with a lid) heat up 2 tablespoons of olive oil. Add the onion, garlic, celery and bay leaf and cook for 3 minutes over a medium heat, stirring occasionally. Add the wine, carrot, pepper, beans and tomatoes and stir well.
    • Add the sun-dried tomatoes, oregano , season to taste, stir, cover and bring to the boil. Lower the heat and simmer for 25 minutes.
    • Tuck the roasted fennel pieces into the sauce mixture, crumble over the feta, drizzle with a little more oil and bake/broil in the upper part of the oven for about 10 minutes. Remove from the oven and serve with pasta, rice or crusty fresh bread.

    Notes

    • Fennel: Use a large baking sheet to ensure the fennel pieces have plenty of space to roast evenly. You can roast the fennel ahead and refrigerate until you are ready to add it into the casserole. Add the juices from roasting, if any, into the casserole too.
    • Beans: I used haricot beans but you can use another bean variety if you prefer. I chose haricot simply because I wanted small beans that wouldn't dominate the sauce.
    • Feta: You  can swap the feta for a bit of grated cheddar or parmesan or omit the cheese altogether and enjoy this dish vegan.
    • Herbs: I only used a little oregano but thyme, parsley or basil would make good alternatives.  You can also use some herbes de Provence if you like.
    • Storing: Any leftovers can be refrigerated for up to 3 days.
    • Freeze individual portions for up to 3 months.

    Nutrition

    Serving: 1serving | Calories: 259.82kcal | Carbohydrates: 35.81g | Protein: 11.18g | Fat: 8.92g | Saturated Fat: 2.45g | Cholesterol: 8.9mg | Sodium: 287.36mg | Potassium: 1199.81mg | Fiber: 9.97g | Sugar: 6.28g | Vitamin A: 4443.2IU | Vitamin C: 53.72mg | Calcium: 195.54mg | Iron: 4.6mg

    *Nutritional information is automatically generated and should be considered as an estimate.

    **A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

    Tried this Recipe? Pin it for Later!Mention @Monika8021 or tag #EverydayHealthyRecipes!

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    1528 shares

    Comments

      5 from 3 votes

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    1. Nina says

      May 03, 2023 at 6:38 pm

      Hello, what could be used instead of white wine in here? Any similar taste replacements? I am really steering clear of all alcohol for health reasons. This looks good, let me know and I will be making. : )

      Reply
      • Monika says

        May 04, 2023 at 3:28 pm

        You could add water or vegetable/chicken stock instead.

        Reply
    2. Robin Lewis says

      April 01, 2021 at 5:55 pm

      How would you recommend making the whole recipe (veg casserole w fennel and beans) ahead of time? Thanks.

      Reply
      • Monika says

        April 02, 2021 at 1:27 pm

        Hi Robin, you can make the entire casserole a day in advance without placing it under the grill (broil). Do this last step just before serving. Hope this helps:)

        Reply
    3. Christine says

      July 02, 2020 at 9:44 am

      Hello, is this recipe **Veg casserole with roasted fennel & beans ok to freeze?

      Reply
      • Monika says

        July 02, 2020 at 8:22 pm

        Yes it is!

        Reply
        • Christine says

          July 02, 2020 at 10:12 pm

          Thankyou. Am going to give this recipe try. I'm trying Vegetables I've never had before so am going to give Fennel a go. Will let you know how i go.

          Reply
          • Christine says

            July 02, 2020 at 10:16 pm

            Do you have any suggestions in what i xan use instead of Wine please?

            Reply
            • Monika says

              July 03, 2020 at 11:10 pm

              You can just omit the wine. Do let me know how it turned out for you!

    4. Carrie McDowall says

      May 05, 2020 at 3:40 am

      Excellent recipe which was found searching "Vegan Fennel Recipes". Even though I am Vegan, I am battling weight issues brought on by medication so I am allowed limited fats = no oils. I have to steam stir everything - I am sure a good olive oil would add a nice richness, but it isn't necessary to have a great meal - I sprayed the fennel very lightly with some cooking spray.

      I do not use wine and have learned that a splash of balsamic vinegar adds a little "winey" depth. I also added a little vegetable stock.

      Being vegan I substituted "Betta than Feta" from "The Vegiterranean Diet" by Julieanna Heyer, MS, RD, to which I add a little salt for a more "feta" taste. I skipped the additional olive oil and did not bother with the final trip to the broiler since its main ingredient of tofu does not melt. Sprinkling the dish with parsley finished it off

      Finally, I splurged and had a little Earth Balance Vegan Butter on homemade Sourdough Bread to go with the yummy casserole to make a complete protein. AND a steamed Artichoke dipped in Almondmilk Yoghurt Garlic Dill Dip (my invention).

      I made the full recipe and am going to freeze half of the leftovers and add some vegan sausage to the remainder for another meal.

      Carrie McDowall

      Reply
      • Monika says

        May 05, 2020 at 8:37 am

        Thank you for sharing this Carrie. Well, there is always more than one way to make a recipe and you have certainly made it your own. I am glad it works for you. I especially like the idea of adding a little balsamic to the mixture.

        Reply
      • Julia cavill Cavill says

        July 22, 2020 at 7:36 am

        5 stars
        I am vegan, and rather than use cheese-type substitutes in place of the feta, I used two generous tablespoons of nutritional yeast flaskes and they worked a treat. Totally delicious.

        Reply
        • Monika says

          July 22, 2020 at 2:06 pm

          So glad you made it work for you and thanks for the feedback!

          Reply
    5. Lynda wills says

      April 17, 2020 at 5:33 pm

      I love this receipt and have made it loads now, I triple the ingredients and the next day I make a shepherds pie (vegan) out of if I also make a vegan pie too so it goes a long long way, I add lots of mushrooms and don’t add feta ☺️

      Reply
      • Monika says

        May 05, 2020 at 8:32 am

        Thank you for letting me know Lynda, you sound like a super resourceful cook, great idea to turn the leftovers into a shepherds pie, should try it myself next time I make this recipe again:)

        Reply
      • Lynn says

        February 24, 2022 at 2:40 pm

        5 stars
        Really delicious, although I did find both the sauce and the fennel took a bit longer to cook, than stated. Maybe didn't chop the carrots small enough!

        Reply
        • Monika says

          February 25, 2022 at 10:15 am

          Glad you enjoyed this recipe and thanks for the feedback:)

          Reply
    6. Julia cavill Cavill says

      April 10, 2020 at 7:50 am

      5 stars
      As the name suggests this was very easy to make and delicious to eat. I also added chia seeds and hemp seed hearts. Made twice in a week - once for myself, once for guests.

      Reply
      • Monika says

        April 10, 2020 at 7:24 pm

        So glad you enjoyed it and i love the super healthy extras! Thank you for sharing your feedback:)

        Reply
    7. Colleen says

      March 19, 2017 at 1:30 pm

      What a unique and lovely side dish! I could eat this every day!

      Reply
      • Monika says

        March 19, 2017 at 2:53 pm

        Thank you! Glad you like it:) and thanks for stopping by!

        Reply
    8. Angela / Only Crumbs Remain says

      March 19, 2017 at 9:28 am

      Ooh wow Monika, this sounds (and looks) so delicious Monika. I have to admit that I've never tried fennel before (having had a 'memorable' evening with Pernod when I was just 20!) The thought of anniseed flavours still put me off, but as you've explained that the flavour changes when the fennel is roasted I feel the need to try your recipe. Pinning.
      Angela x

      Reply
      • Monika says

        March 19, 2017 at 2:00 pm

        Thanks Angela! Don't worry, the aniseed flavour in roasted fennel is very mild, nowhere near Pernod! Especially if you have it with other ingredients, as in this recipe.

        Reply
    9. FrugalHausfrau says

      March 19, 2017 at 6:09 am

      Monika, this looks gorgeous!! I'm pinning for later! 🙂

      Mollie

      Reply
      • Monika says

        March 19, 2017 at 8:04 am

        Thanks Mollie! I don't cook with fennel much and had no idea roasted fennel was so delicious and easy to prepare - it's the perfect everyday healthy ingredient:)

        Reply
    10. hijackedbytwins says

      March 17, 2017 at 10:08 am

      Oooh I love fennel but do not have it enough! This needs to change! Thank you for sharing with #CookBlogShare x

      Reply
      • Monika says

        March 17, 2017 at 10:24 am

        Thank you! Always happy to share with CookBlogShare:)

        Reply
    11. Midgie says

      March 16, 2017 at 10:55 am

      this looks and sounds delicious! Always looking for different fennel recipes as its one veg the Peachicks are not that entirely convinced by!

      Reply
      • Monika says

        March 16, 2017 at 11:15 am

        Thanks! My boys loved it prepared like this, I think the addition of feta helped:)

        Reply
    12. Mandy Mazliah says

      March 14, 2017 at 10:56 am

      This sounds absolutely delicious Monika - in fact my mouth is actually watering at the thought of it! I haven't tried roasting fennel yet and that is definitely going on the to do list!

      Reply
      • Monika says

        March 14, 2017 at 1:44 pm

        Thank you Mandy! Roasted fennel is absolutely delicious, in any recipe, definitely worth trying:)

        Reply
    13. Sarah James @ Tales From The Kitchen Shed says

      March 14, 2017 at 10:19 am

      How delicious Monika, I love roasted fennel. I like how you've added feta with the bean and vegetable sauce, my kind of food x

      Reply
      • Monika says

        March 14, 2017 at 10:26 am

        Thanks Sarah! Glad you like it! I think fennel goes so fantastically well with feta:)

        Reply
    14. Kelsie | the itsy-bitsy kitchen says

      March 13, 2017 at 8:52 pm

      This is completely gorgeous! I love roasted fennel and feta is one of my favorite things. I bet they're amazing together and will have to try this combo!

      Reply
      • Monika says

        March 13, 2017 at 9:01 pm

        Thank you! Fennel and feta do go together really well. Thanks for stopping by:)

        Reply

    Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make and delicious, perfect for everyday cooking.

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