Introduction
Discover a show-stopping vegetable casserole that will revolutionize your weeknight dinner routine! This delightfully colorful dish combines tender potatoes, vibrant vegetables, and a golden cheese topping to create a meal that’s as beautiful as it is delicious. The light, fluffy egg batter brings everything together while the crispy cheese crust adds the perfect finishing touch. Easy enough for everyday cooking yet impressive enough for company, this versatile casserole has become a household favorite for good reason. Whether you’re looking for a satisfying vegetarian main dish or a stunning side, this recipe delivers incredible flavor in every bite!
Ingredients
For the Egg Batter:
- 3 large eggs
- 100ml milk
- 70g (2.5 oz) all-purpose flour
- ½ teaspoon salt
For the Vegetable Mixture:
- 500g (17.6 oz) potatoes, peeled and cubed
- 1 medium onion, chopped
- 1 bell pepper (any color), diced
- 1 carrot, grated
- 1 small head of broccoli, cut into small florets
- 2 medium tomatoes, diced
- 1 teaspoon salt (for boiling potatoes)
- Additional salt and black pepper to taste
- 1 teaspoon mixed herbs of your choice (such as Italian seasoning, thyme, or parsley)
- 1 tablespoon butter
- 1 tablespoon oil for frying vegetables
For Assembly and Topping:
- 1 tablespoon oil for greasing the baking dish
- 2 tablespoons breadcrumbs
- 100g (3.5 oz) cheese of your choice (cheddar, mozzarella, or a blend), grated
For the Optional Side Salad:
- 100g (3.5 oz) natural yogurt
- Salt and pepper to taste
- ½ cucumber, diced
- Handful of cherry tomatoes, halved
- 1 tablespoon fresh chives, chopped
Instructions
Preparing the Vegetables:
- Place the peeled and cubed potatoes in a pot with water and 1 teaspoon of salt. Bring to a boil and cook until fork-tender, about 15 minutes. Drain well and set aside.
- Meanwhile, place the broccoli florets in a heat-proof bowl. Pour boiling water over them and let steep for 15 minutes. Drain thoroughly.
- In a large skillet, heat 1 tablespoon of oil and butter over medium heat.
- Add the chopped onion and sauté until translucent, about 3-4 minutes.
- Add the diced bell pepper and grated carrot. Cook for another 5 minutes, stirring occasionally.
- Season with salt, black pepper, and herbs of your choice.
- Remove from heat and allow to cool slightly.
Making the Egg Batter:
- In a medium bowl, whisk together the eggs and milk until well combined.
- Gradually add the flour and ½ teaspoon salt, whisking continuously to avoid lumps.
- Continue whisking until you have a smooth batter with the consistency of thick cream.
Assembling the Casserole:
- Preheat your oven to 180°C (356°F).
- Grease a round baking dish (approximately 23cm/9-inch diameter) with oil.
- Sprinkle the bottom and sides of the dish with breadcrumbs to create a light coating.
- In a large mixing bowl, combine the cooked potatoes, sautéed vegetables, drained broccoli, and diced tomatoes.
- Pour the egg batter over the vegetable mixture and gently stir to combine, ensuring all vegetables are coated.
- Transfer the mixture to the prepared baking dish, spreading it evenly.
- Sprinkle the grated cheese evenly over the top.
Baking the Casserole:
- Bake in the preheated oven for 25 minutes, or until the top is golden brown and the center is set.
- Test for doneness by inserting a knife in the center – it should come out clean.
- Allow the casserole to rest for 5 minutes before serving.
Preparing the Optional Side Salad:
- In a small bowl, combine the natural yogurt with salt and pepper to taste.
- Add the diced cucumber, halved cherry tomatoes, and chopped chives.
- Mix gently and serve alongside the casserole.
Nutritional Information and Timing
Prep Time: 25 minutes Cook Time: 40 minutes (15 minutes for potatoes + 25 minutes baking) Total Time: 1 hour 5 minutes Servings: 6
Nutritional Information (per serving):
- Calories: 290
- Protein: 12g
- Carbohydrates: 32g
- Fat: 13g
- Fiber: 5g
- Sodium: 580mg
Cooking Tips and Tricks
- Potato preparation: For faster cooking, cut potatoes into smaller, uniform cubes.
- Draining vegetables: Make sure to drain all vegetables well to prevent excess moisture in the casserole.
- Batter consistency: If your batter seems too thick, add a little more milk, one tablespoon at a time.
- Cheese selection: For the best melting quality, use freshly grated cheese rather than pre-packaged shredded varieties.
- Testing doneness: The casserole is done when it has puffed slightly, the edges are golden brown, and the center is firm to the touch.
- Resting period: Don’t skip the 5-minute rest after baking – this allows the casserole to set properly for easier serving.
- Pan size: If using a different sized baking dish, adjust cooking time accordingly – a wider, shallower dish may cook faster.
Variations and Substitutions
- Protein additions: Add 200g of diced ham, cooked chicken, or crispy bacon bits to make it more substantial.
- Dairy-free option: Use plant-based milk and vegan cheese for a dairy-free version.
- Gluten-free adaptation: Substitute the all-purpose flour with gluten-free flour blend or cornstarch (use about 50g).
- Vegetable swaps: Replace any of the vegetables with zucchini, mushrooms, spinach, or corn based on preference or availability.
- Herb variations: Try different herb combinations like dill and parsley, rosemary and thyme, or a teaspoon of Italian seasoning.
- Spicy version: Add a diced jalapeño or ½ teaspoon of red pepper flakes to the vegetable mixture.
- Crispy topping: Mix the breadcrumbs with 2 tablespoons of melted butter and sprinkle on top of the cheese for an extra crispy crust.
Common FAQs
Can I prepare this casserole ahead of time?
Yes! You can prepare all components the day before and assemble just before baking. Alternatively, assemble completely, cover, and refrigerate overnight – add 5-10 extra minutes to the baking time if cooking from cold.
How do I store leftovers?
Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 1-2 minutes or the entire casserole (covered with foil) in a 160°C (320°F) oven for 15-20 minutes.
Can I freeze this casserole?
Yes, freeze the baked and cooled casserole for up to 3 months. Thaw overnight in the refrigerator before reheating in a 160°C (320°F) oven until hot throughout.
What can I serve with this casserole?
This versatile dish works well with a simple green salad, crusty bread, or roasted meats. It’s substantial enough to serve as a complete meal with just the yogurt cucumber salad on the side.
Why did my casserole turn out soggy?
Excess moisture is usually the culprit. Make sure to drain the vegetables thoroughly and cook the potatoes until just tender, not mushy.
Storage and Make-Ahead Tips
- Refrigeration: Store the baked casserole in an airtight container in the refrigerator for up to 3 days.
- Freezing instructions: Cool completely, then wrap portions in plastic wrap and aluminum foil. Freeze for up to 3 months.
- Reheating from frozen: Thaw overnight in the refrigerator, then reheat covered with foil in a 160°C (320°F) oven for 20-25 minutes until heated through.
- Individual portions: Cut the cooled casserole into squares for easy meal prep throughout the week.
- Component preparation: The vegetables can be prepped and cooked up to 2 days ahead and stored in the refrigerator.
- Egg batter: For best results, prepare the egg batter just before assembling and baking.
This colorful vegetable casserole makes brilliant use of everyday ingredients to create something truly special. The fluffy egg batter binds everything together while letting the fresh vegetables shine through, and the golden cheese topping provides the perfect savory finish. Whether served as a main dish or hearty side, this versatile recipe is sure to become a regular feature on your dinner table!
