There’s something undeniably comforting about a bubbling hot casserole fresh from the oven, especially when it’s crowned with a golden layer of melted cheese. This Cheesy Baked Broccoli and Vegetable Casserole transforms humble ingredients into a nutritious, satisfying meal that you truly could enjoy every day. The magic happens when eggs bind together a colorful medley of vegetables, creating a dish that’s hearty enough to serve as a main course yet versatile enough to complement any protein.
Ingredients
- 1 large head broccoli, cut into florets (about 4 cups / 350g)
- 2 medium potatoes, peeled and diced (about 300g / 10.5oz)
- 1 medium onion, finely chopped (about 150g / 5.3oz)
- 1 medium carrot, grated (about 100g / 3.5oz)
- 2 green onions, sliced (about 30g / 1oz)
- 1 bell pepper, diced (about 120g / 4.2oz)
- 2 cloves of garlic, minced (about 6g / 0.2oz)
- 2 tablespoons fresh dill, chopped (about 6g / 0.2oz)
- 3 large eggs
- 1/2 teaspoon salt (3g)
- 1/4 teaspoon black pepper (1g)
- 2 tablespoons breadcrumbs (15g / 0.5oz)
- 100g (3.5oz) cheese, grated (about 1 cup)
Instructions
- Preheat your oven to 180°C (350°F) and lightly grease a medium-sized baking dish (approximately 9×9 inches or 23x23cm).
- Bring a large pot of lightly salted water to a boil. Add the diced potatoes and cook for about 5 minutes.
- Add the broccoli florets to the same pot and continue cooking for another 3-4 minutes until both vegetables are just tender but still firm. Drain well and set aside.
- In a large skillet over medium heat, sauté the chopped onion until translucent, about 3-4 minutes.
- Add the grated carrot, diced bell pepper, and minced garlic to the skillet. Cook for another 3-4 minutes until vegetables have softened.
- In a large bowl, whisk the eggs with salt and pepper until well combined.
- Add the cooked potatoes, broccoli, and the sautéed vegetable mixture to the bowl with the eggs. Gently fold everything together.
- Stir in the chopped dill and sliced green onions, mixing until all ingredients are evenly distributed.
- Transfer the mixture to the prepared baking dish and spread it out evenly.
- Sprinkle the breadcrumbs evenly over the top, followed by the grated cheese.
- Bake in the preheated oven for 20 minutes, or until the casserole is set and the cheese is melted and golden brown.
- Allow to cool for 5 minutes before serving to help it set properly.
Nutritional Information and Timing
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Servings: 6
Nutritional Information (per serving):
- Calories: 215
- Protein: 11g
- Carbohydrates: 20g
- Fiber: 4g
- Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 110mg
- Sodium: 300mg
- Calcium: 200mg
- Iron: 1.5mg
- Vitamin A: 3500 IU
- Vitamin C: 65mg
This casserole provides a balanced meal with protein from eggs and cheese, complex carbohydrates from potatoes and vegetables, and a wealth of vitamins and minerals from the colorful vegetable medley.
Cooking Tips and Tricks
- Vegetable Preparation: For best results, cut all vegetables into similar-sized pieces to ensure even cooking. The broccoli florets should be bite-sized and the potatoes diced into roughly 1/2-inch cubes.
- Parboiling Vegetables: Don’t overcook the potatoes and broccoli during the initial boiling step. They should be just tender when pierced with a fork but still firm enough to hold their shape when mixed with other ingredients.
- Egg Distribution: When mixing the eggs with the vegetables, ensure they’re evenly distributed throughout the mixture. This helps the casserole set properly and binds all ingredients together.
- Cheese Selection: While any melting cheese works well, consider using a combination like mozzarella for stretch and cheddar for flavor. Gruyère or gouda also add wonderful depth to this dish.
- Golden Top: For an extra-golden, crispy topping, place the casserole under the broiler for the final 2 minutes of cooking. Watch carefully to prevent burning.
- Resting Period: Allow the casserole to rest for 5 minutes after removing from the oven. This makes it easier to slice and serve while maintaining its structure.
Variations and Substitutions
- Dairy-Free Option: Substitute the cheese with a plant-based alternative and use an additional tablespoon of nutritional yeast for a savory flavor.
- Protein Boost: Add 1 cup of cooked, diced chicken, turkey, or ham for an even heartier meal.
- Grain Addition: Mix in 1 cup of cooked quinoa, rice, or farro to transform this into a complete one-dish meal.
- Seasonal Adaptations:
- Spring: Use asparagus, peas, and leeks
- Summer: Incorporate zucchini, corn, and cherry tomatoes
- Fall: Try butternut squash, Brussels sprouts, and sage
- Winter: Use kale, sweet potatoes, and rosemary
- Spice Variations: Add 1/2 teaspoon of smoked paprika, 1/4 teaspoon of nutmeg, or 1 teaspoon of Italian herbs for different flavor profiles.
- Crust Option: Press 1 cup of cooked, seasoned cauliflower rice mixed with 1 egg into the bottom of the baking dish before adding the vegetable mixture for a delicious “crust.”
Common FAQs
Q: Can I prepare this casserole ahead of time?
A: Yes! You can assemble the entire casserole up to 24 hours in advance, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove it from the refrigerator 30 minutes before baking and add an extra 5-7 minutes to the baking time.
Q: Can I freeze this casserole?
A: This casserole freezes beautifully. Cool completely, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 160°C (325°F) oven for about 20-25 minutes until heated through.
Q: How can I make this recipe gluten-free?
A: Simply substitute the breadcrumbs with gluten-free breadcrumbs, crushed gluten-free crackers, or almond meal. Ensure all other ingredients are certified gluten-free.
Q: What can I serve with this casserole?
A: This versatile dish works well as a main course with a simple green salad, or as a side dish alongside roasted chicken, grilled fish, or a hearty soup. It also pairs beautifully with crusty bread for soaking up any delicious juices.
Q: My casserole seems too watery. What went wrong?
A: This typically happens when the vegetables release too much moisture. Make sure to drain the parboiled vegetables thoroughly, and consider patting them dry with paper towels. Also, sautéing the onions, carrots, and peppers helps remove some of their natural moisture before baking.
Storage and Make-Ahead Tips
- Refrigeration: Store leftover casserole in an airtight container in the refrigerator for up to 4 days. The flavors actually improve over time, making this an excellent make-ahead meal.
- Reheating: For best results, reheat individual portions in a microwave for 1-2 minutes or until heated through. To reheat the entire casserole, cover with foil and warm in a 150°C (300°F) oven for 15-20 minutes.
- Freezing Portions: For convenient meal prep, cut the cooled casserole into individual portions, wrap each piece in plastic wrap, and place in freezer bags. Freeze for up to 3 months and thaw/reheat as needed.
- Prep Components Separately: Save time by washing and chopping all vegetables up to 2 days in advance. Store them separately in airtight containers in the refrigerator until ready to use.
- Make It a Meal Kit: Prepare all components but keep them separate. Store the vegetable mixture, egg mixture, and cheese topping separately in the refrigerator. Assemble and bake when ready to eat for the freshest result.
This Cheesy Baked Broccoli and Vegetable Casserole is the perfect example of how simple, wholesome ingredients can create a memorable meal that nourishes both body and soul. Whether enjoyed as a family dinner, packed for lunch the next day, or served at a gathering, it’s a versatile dish that adapts to your needs while always delivering on flavor and satisfaction.
