Introduction
There’s something magical about a dish that brings together the warmth of home cooking with the nourishment of wholesome ingredients. This hearty vegetable and beef casserole does exactly that—combining tender potatoes, colorful vegetables, and savory ground beef under a golden cheese crust. Perfect for family gatherings or weekend meals, this casserole evokes memories of kitchens filled with delicious aromas and the comfort of home-cooked food made with love. The layers of flavors and textures create a satisfying meal that will quickly become a family favorite.
Ingredients
For the Casserole:
- 3 large eggs
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon oregano
- 100 ml (3.4 fl oz) cream
- 3 tablespoons all-purpose flour
- 1 bunch fresh parsley, finely chopped
- 1 tomato, diced
- 150 g (5 oz) cheddar cheese, grated (divided)
- 3 large potatoes, cubed
- 1 head broccoli, cut into small florets
- 1 zucchini, sliced into thin strips
- 30 g (¼ stick) butter
- 2 tablespoons olive oil, plus extra for greasing
- 2 cloves garlic, grated
- 1 white onion, finely chopped
- 1 carrot, grated
- 450 g (1 lb) ground beef
- 1 red bell pepper, diced
- Additional seasonings: 1 teaspoon each of salt, black pepper, and oregano
For the Sauce:
- 1 can Greek yogurt (approximately 200 g or 7 oz)
- 1 tablespoon tomato paste
- 1 teaspoon mustard
- 1 tablespoon lemon juice
- 1 mini cucumber, grated
- 1 clove garlic, grated
- 1 small bunch parsley, finely chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preparing the Base Mixture:
- Create the egg mixture: In a medium bowl, beat 3 eggs. Add 1 teaspoon each of salt, black pepper, and oregano. Whisk until well combined.
- Add dairy and flour: Pour in 100 ml (3.4 fl oz) of cream and add 3 tablespoons of flour. Mix thoroughly until smooth.
- Incorporate herbs and vegetables: Finely chop 1 bunch of parsley and add to the eggs. Dice 1 tomato into small cubes and add to the egg mixture. Stir everything well.
- Add cheese: Grate 150 g (5 oz) of cheddar cheese and add half of it to the egg mixture. Stir well and set aside.
Preparing the Vegetables:
- Cook the potatoes: Cut 3 large potatoes into medium cubes. Place them in a pot and add enough water to cover them. Add 1 teaspoon of salt, cover with a lid, and simmer for 15 minutes until tender but still firm.
- Prepare the broccoli: Cut 1 head of broccoli into small florets. Place them in a bowl and pour boiling water over them. Let them sit for 20 minutes to soften.
- Prepare the zucchini: Slice 1 zucchini into rounds, then cut each round into thin strips. Place them in a bowl, sprinkle with 1 teaspoon of salt, and stir with your hands. Let sit for 10 minutes to release excess moisture, then squeeze out the water.
Preparing the Meat and Vegetable Mixture:
- Sauté aromatics: Heat a frying pan over medium heat. Add 2 tablespoons of olive oil and 30 g (¼ stick) of butter. Grate 2 cloves of garlic and add to the pan. Chop 1 white onion into small pieces and add to the pan. Sauté for 3 minutes, stirring occasionally.
- Add vegetables: Grate 1 carrot and add it to the onions. Stir well.
- Cook the meat: Add 450 g (1 lb) of ground beef to the pan. Stir everything together and cook until the meat changes color.
- Add more vegetables: Dice 1 red bell pepper into small cubes and add to the pan. Stir well and cook for 3 minutes. Add the squeezed zucchini to the pan and stir well.
- Season the mixture: Add 1 teaspoon each of salt, black pepper, and oregano. Stir well again. Remove the pan from heat.
Assembling the Casserole:
- Combine all ingredients: Transfer the cooked vegetables and meat to a large bowl. Remove the broccoli from the hot water with a slotted spoon and add it to the bowl. Drain the cooked potatoes and add them to the bowl with the egg mixture. Mix everything thoroughly.
- Prepare the baking dish: Line a metal baking dish with parchment paper. Lightly grease it with olive oil using a silicone brush to spread the oil evenly.
- Fill the baking dish: Pour the mixture into the prepared dish and spread it out evenly. Sprinkle the remaining cheese on top.
- Bake: Preheat the oven to 180°C (360°F). Bake for 40 minutes until golden and set.
Preparing the Sauce:
- While the casserole is baking, prepare the sauce by combining 1 can of Greek yogurt, 1 tablespoon of tomato paste, 1 teaspoon of mustard, and 1 tablespoon of lemon juice in a bowl.
- Grate 1 mini cucumber and 1 clove of garlic, and add to the bowl.
- Finely chop 1 small bunch of parsley and add it to the sauce.
- Season with 1 teaspoon each of salt and black pepper.
- Mix everything together until smooth.
Serving:
After 40 minutes, remove the casserole from the oven. Cut into portions, place on a plate, and serve with the creamy sauce.
Nutritional Information and Timing
Nutritional Information per serving (serves 8):
- Calories: 385
- Protein: 24g
- Fat: 23g
- Carbohydrates: 21g
- Fiber: 4g
- Sodium: 720mg
Timing:
- Prep time: 45 minutes
- Cook time: 40 minutes
- Total time: 1 hour 25 minutes
- Servings: 8
Cooking Tips and Tricks
- Perfect potatoes: Don’t overcook the potatoes; they should be tender but still hold their shape to provide texture in the casserole.
- Salt the zucchini: Don’t skip the step of salting and squeezing the zucchini. This removes excess moisture that could make your casserole watery.
- Layering flavors: Building flavors in stages—first with the aromatics, then the meat, and finally the vegetables—creates a more complex and satisfying taste.
- Cheese selection: While cheddar works wonderfully in this recipe, feel free to experiment with other melting cheeses like Gouda, Monterey Jack, or a combination.
- Rest before serving: Let the casserole rest for 10-15 minutes after baking. This helps it set and makes it easier to slice into neat portions.
Variations and Substitutions
- Vegetarian option: Replace the ground beef with 2 cups of cooked lentils or 1 pound of finely chopped mushrooms sautéed until their moisture evaporates.
- Lower carb: Substitute cauliflower florets for potatoes to reduce the carbohydrate content.
- Different meats: Ground turkey, chicken, or lamb can replace beef for a different flavor profile.
- Dairy-free: Use coconut cream instead of dairy cream and a dairy-free cheese alternative for the topping.
- Extra vegetables: Feel free to add spinach, peas, or corn depending on seasonal availability and preference.
- Spice it up: Add 1 teaspoon of smoked paprika or 1/2 teaspoon of cayenne pepper to the meat mixture for a spicier version.
Common FAQs
Q: Can I prepare this casserole ahead of time?
A: Yes! You can assemble the entire casserole up to 24 hours before baking. Keep it covered in the refrigerator, then bring it to room temperature for about 30 minutes before baking. You may need to add 5-10 minutes to the baking time if it’s still cold.
Q: How do I know when the casserole is fully cooked?
A: The casserole is done when the top is golden brown, the edges are bubbling, and a knife inserted into the center comes out hot. The internal temperature should reach at least 160°F (71°C).
Q: Can I freeze this casserole?
A: Yes, this casserole freezes beautifully. You can freeze it either before or after baking. If freezing unbaked, thaw completely in the refrigerator before baking. If freezing after baking, allow it to cool completely before wrapping tightly and freezing.
Q: What can I serve with this casserole?
A: This casserole is a complete meal on its own, but it pairs wonderfully with a simple green salad, crusty bread, or steamed green vegetables for additional freshness.
Q: My casserole seems too watery. What did I do wrong?
A: This is likely due to excess moisture from the vegetables. Make sure to thoroughly squeeze the water from the zucchini and drain the broccoli well. Also, cooking the meat mixture until most of the liquid has evaporated helps prevent a watery casserole.
Storage and Make-Ahead Tips
- Refrigerator storage: Store leftover casserole in an airtight container in the refrigerator for up to 3-4 days.
- Freezer storage: The baked casserole can be frozen in portions for up to 3 months. Wrap individual portions tightly in plastic wrap, then aluminum foil.
- Reheating: Reheat refrigerated portions in the microwave for 2-3 minutes or in a 350°F (175°C) oven for about 15-20 minutes until heated through. For frozen portions, thaw overnight in the refrigerator before reheating, or reheat from frozen at 350°F (175°C) for about 30-40 minutes.
- Sauce storage: The yogurt sauce can be stored separately in an airtight container in the refrigerator for up to 3 days. It may separate slightly; just stir well before serving.
- Make-ahead components: To save time, you can prepare individual components in advance. Cook the potatoes, prepare the broccoli, and make the meat mixture a day ahead. Store them separately in the refrigerator, then assemble and bake when ready.
This hearty vegetable and beef casserole is more than just a meal—it’s a celebration of home cooking at its finest. With its golden cheese topping, satisfying layers of vegetables and meat, and flavorful seasoning, it’s sure to become a cherished recipe in your collection. Enjoy the warm, comforting flavors that bring family and friends together around the table!
