Cheesy Broccoli and Vegetable Casserole

Introduction: A Comforting Vegetable-Packed Meal

This Cheesy Broccoli and Vegetable Casserole combines wholesome vegetables with a creamy, savory sauce and a golden cheese topping for the ultimate comfort food with nutritional benefits. The combination of tender broccoli, hearty potatoes, earthy mushrooms, and sweet carrots creates a satisfying medley of flavors and textures that will please even picky eaters.

Perfect for family dinners, potlucks, or meal prep, this versatile casserole can be served as a main dish or a substantial side. The colorful vegetables nestled in a creamy egg and yogurt sauce, topped with melted cheese, make for a dish that’s as visually appealing as it is delicious.

Ingredients

For the Vegetable Base:

1 medium head broccoli (approximately 350g/12oz), cut into florets
4 medium potatoes (approximately 600g/21oz), peeled and cubed
1 medium onion, finely chopped
1 large carrot, diced
400g (14.1oz) mushrooms, sliced
2 tablespoons olive oil
1 teaspoon salt, divided
1/2 teaspoon black pepper
1 teaspoon dried garlic (or garlic powder)
1 teaspoon dried basil

For the Creamy Sauce:

4 large eggs
100g (3.5oz) Greek yogurt or sour cream
100ml (1/2 cup) milk
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Topping:

150g (5.3oz) grated cheese (cheddar, mozzarella, or a mix)
30g (1oz) grated Parmesan cheese
10-12 cherry tomatoes, halved
Fresh basil leaves for garnish

For the Cucumber Yogurt Side (optional):

1 cucumber, grated or finely diced
1 garlic clove, minced
100g (3.5oz) Greek yogurt
Fresh dill, chopped
Juice of 1/2 lime
Salt and pepper to taste

Instructions

Preparing the Vegetables

Preheat your oven to 375°F (190°C). Grease a 9×13 inch (23×33 cm) baking dish with a little olive oil.
Prepare the potatoes: Bring a large pot of salted water to a boil. Add the cubed potatoes and cook for about 10-12 minutes until just tender but not mushy. Drain well and set aside.
Prepare the broccoli: Steam or blanch the broccoli florets for 3-4 minutes until bright green and slightly tender. Drain, rinse under cold water to stop the cooking process, and set aside.
Sauté the vegetables: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add the diced carrot and continue cooking for another 3 minutes. Add the sliced mushrooms, 1/2 teaspoon salt, black pepper, dried garlic, and dried basil. Cook until mushrooms have released their moisture and are lightly browned, about 5-7 minutes. Remove from heat.

Assembling the Casserole

Create the base layer: Spread the cooked potatoes in an even layer in the prepared baking dish. Sprinkle with the remaining 1/2 teaspoon salt.
Add the vegetable layer: Distribute the sautéed onion, carrot, and mushroom mixture over the potatoes. Arrange the blanched broccoli florets on top.
Prepare the creamy sauce: In a medium bowl, whisk together the eggs, Greek yogurt or sour cream, milk, salt, and pepper until smooth.
Add the sauce: Pour the egg mixture evenly over the vegetables in the baking dish, allowing it to seep down between the layers.
Top with cheese: Sprinkle the grated cheese evenly over the casserole, followed by the grated Parmesan. Arrange the cherry tomato halves on top.

Baking the Casserole

Bake uncovered: Place the baking dish in the preheated oven and bake for 35-40 minutes, until the top is golden brown and bubbly, and a knife inserted in the center comes out clean.
Rest before serving: Allow the casserole to rest for 10 minutes before serving. This helps the layers set and makes it easier to portion.
Garnish and serve: Sprinkle with fresh basil leaves just before serving.

Preparing the Cucumber Yogurt Side (Optional)

Mix ingredients: In a medium bowl, combine the grated cucumber, minced garlic, Greek yogurt, chopped dill, lime juice, salt, and pepper.
Drain excess liquid: If the cucumber releases a lot of water, drain it before combining with the other ingredients.
Chill before serving: Refrigerate for at least 30 minutes to allow the flavors to meld. Serve alongside the casserole as a refreshing complement.

Nutritional Information

Per serving (recipe serves 6):

Calories: 320 kcal
Protein: 18g
Carbohydrates: 30g
Dietary Fiber: 5g
Fat: 15g
Saturated Fat: 7g
Cholesterol: 160mg
Sodium: 650mg
Potassium: 750mg
Vitamin A: 70% DV
Vitamin C: 80% DV
Calcium: 35% DV
Iron: 15% DV

Timing:

Prep Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes

Cooking Tips and Tricks

Vegetable Preparation

Potato selection: Choose waxy potatoes like Yukon Gold or red potatoes that hold their shape well after cooking.
Broccoli sizing: Cut broccoli florets into similar-sized pieces to ensure even cooking. Don’t discard the stems – peel and dice them to add to the casserole.
Mushroom varieties: While button or cremini mushrooms work perfectly, consider mixing in some shiitake or oyster mushrooms for deeper flavor.
Even cutting: Try to cut all vegetables into similar-sized pieces for consistent cooking and a better-looking final dish.

Enhancing Flavors

Roasting option: For deeper flavor, roast the broccoli, carrots, and potatoes instead of boiling or steaming them.
Herb infusion: If time allows, infuse the milk with a bay leaf, thyme sprig, or rosemary sprig by warming it gently before use (strain before adding to the egg mixture).
Cheese selection: A mix of cheeses provides the best flavor and texture – sharp cheddar for flavor, mozzarella for stretch, and Parmesan for umami.
Seasoning layers: Season each component separately rather than relying solely on the final seasoning – this builds depth of flavor.

Baking Success

Dish selection: A shallow baking dish allows for more surface area for the cheese to brown beautifully.
Preventing curdling: Ensure the egg mixture ingredients are at room temperature before mixing to prevent curdling.
Testing doneness: The casserole is done when the center is set but still has a slight jiggle – it will continue to set as it cools.
Browning control: If the top is browning too quickly but the center isn’t cooked, cover loosely with aluminum foil for the remainder of the baking time.

Variations and Substitutions

Vegetable Swaps

Green alternatives: Substitute spinach, kale, or green beans for some or all of the broccoli.
Root vegetable options: Sweet potatoes, parsnips, or turnips can replace some or all of the potatoes.
Seasonal adaptations: In summer, add zucchini or bell peppers; in fall, incorporate butternut squash or pumpkin.

Dietary Adaptations

Dairy-free option: Use plant-based milk, yogurt, and cheese alternatives. Nutritional yeast can replace Parmesan for a cheese-like flavor.
Gluten-free: This recipe is naturally gluten-free – just ensure any packaged ingredients (like dried garlic) are certified gluten-free if necessary.
Lower-calorie version: Use low-fat dairy products and reduce the amount of cheese by half, perhaps adding nutritional yeast for flavor.

Flavor Variations

Mediterranean twist: Add olives, roasted red peppers, and feta cheese instead of cheddar.
Indian-inspired: Incorporate curry powder, peas, and cauliflower for an Indian-influenced variation.
Mexican flair: Add black beans, corn, and jalapenos, and use a Mexican cheese blend with a sprinkle of taco seasoning.

Protein Additions

Vegetarian proteins: Add 1 cup of cooked quinoa, lentils, or white beans to the vegetable mixture.
Non-vegetarian options: Incorporate 2 cups of shredded rotisserie chicken, browned ground turkey, or diced ham.

Common FAQs

1. Can I prepare this casserole ahead of time?

Answer: Yes! You can assemble the entire casserole up to the point of baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, remove from the refrigerator 30 minutes before baking to take the chill off, then bake as directed, adding an extra 5-10 minutes to the cooking time if needed.

2. Why is my casserole watery?

Answer: Excess moisture can come from vegetables releasing water during baking. To prevent this, make sure to properly drain the potatoes after boiling and the broccoli after blanching. You can also sauté the vegetables a bit longer to evaporate more moisture before assembling the casserole.

3. Can I freeze leftovers?

Answer: Yes, this casserole freezes quite well. Cool completely, portion into airtight containers, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F (175°C) oven until heated through, about 20-25 minutes. Cover with foil if the top starts to brown too much.

4. How can I make this casserole more filling?

Answer: To make this a heartier main dish, you can add a layer of cooked grains like quinoa, rice, or farro between the potato and vegetable layers. Alternatively, add protein as suggested in the variations section, such as beans, lentils, or meat if you’re not vegetarian.

5. Can I use frozen vegetables?

Answer: Yes, frozen broccoli and carrots can work in this recipe. Thaw them completely and pat dry with paper towels to remove excess moisture. Frozen vegetables are already blanched, so you can skip that step in the recipe. Note that the texture may be slightly different than with fresh vegetables.

Storage and Make-Ahead Tips

Refrigeration

Short-term storage: Leftover casserole can be refrigerated, covered, for up to 4 days.
Reheating method: Reheat individual portions in the microwave for 1-2 minutes or until hot. For larger portions, reheat covered in a 350°F (175°C) oven for 15-20 minutes.
Quality preservation: The casserole may release some water when reheated – this is normal. Blot excess moisture with a paper towel if necessary.

Freezing

Portion control: Consider freezing in individual portions for easy weeknight meals.
Freezer method: Cool completely, then wrap portions in plastic wrap and aluminum foil, or store in airtight containers.
Freezer life: Properly stored, the casserole will maintain quality for 2-3 months in the freezer.
Thawing guidelines: Thaw overnight in the refrigerator for best results. You can also reheat from frozen by covering with foil and baking at 350°F (175°C) for about 45 minutes, then uncovering for the last 10-15 minutes.

Make-Ahead Strategies

Vegetable prep: Prepare and cook all vegetables up to 2 days ahead and store in separate containers in the refrigerator.
Sauce preparation: Mix the egg and yogurt sauce up to 1 day ahead and refrigerate in an airtight container.
Cheese preparation: Grate cheeses up to 5 days ahead and store in the refrigerator.
Complete assembly: The entire casserole can be assembled, covered, and refrigerated for up to 24 hours before baking.

This Cheesy Broccoli and Vegetable Casserole is a versatile dish that welcomes creativity and adaptation. Whether served as a satisfying vegetarian main course or as a side dish alongside a protein, it’s sure to become a favorite for its comforting flavors and nutritional benefits. The balance of creamy sauce, tender vegetables, and crispy cheese topping creates a dish that appeals to all ages and dietary preferences.