Quick and Easy Vegetable Casserole

This Vegetable Casserole is a delicious, quick, and easy dish that’s perfect for any meal. With layers of tender vegetables, a savory egg and milk mixture, and a golden cheese topping, it’s a wholesome and comforting recipe that’s sure to please everyone. Paired with a fresh, tangy yogurt dressing, this casserole is not only flavorful but also nutritious. Let’s get started on making this delightful dish!

Why You’ll Love This Recipe

This casserole is packed with fresh vegetables like potatoes, carrots, cauliflower, and broccoli, making it a healthy choice for your family. The creamy egg mixture binds everything together, while the cheese topping adds a deliciously crispy finish. Plus, the yogurt dressing adds a refreshing contrast, enhancing the overall flavors. It’s perfect for busy weeknights or as a tasty side dish for any occasion.

Ingredients (Serves 6-8)

Main Ingredients:

  • Potatoes: 2 large, cut into rounds
  • Carrot: 1, cut into small rounds
  • Cauliflower: 1 small, separated into florets
  • Broccoli: 1 small, separated into florets
  • Salt: 1 tablespoon (for boiling)

Other Ingredients:

  • Olive Oil: For frying and greasing the baking dish
  • Green Onion: 1, finely chopped
  • Orange Sweet Pepper: 1, sliced
  • Cheese: 5.3 oz (150 g), grated

For the Mixture:

  • Eggs: 3
  • Olive Oil: 5 tablespoons (75 ml)
  • Milk: 1 2/3 cups (400 ml)
  • Ground Black Pepper: To taste
  • Salt: 1 teaspoon
  • Flour: 1 cup (130 g)
  • Herbs and Spices: To taste (e.g., thyme, parsley, or basil)

For the Dressing:

  • Greek Yogurt: 2 tablespoons
  • Mayonnaise: 2 tablespoons
  • Garlic: 1 clove, pressed
  • Pickled Cucumbers: To taste, grated
  • Fresh Dill: To taste, chopped

Nutritional Information (Per Serving)

  • Calories: 280
  • Protein: 10 g
  • Carbohydrates: 20 g
  • Dietary Fiber: 4 g
  • Sugars: 5 g
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Cholesterol: 105 mg
  • Sodium: 480 mg

Step-by-Step Instructions

Step 1: Cook the Vegetables

  1. Cut the potatoes into rounds and the carrot into small rounds. Keeping them uniform ensures even cooking.
  2. Separate the cauliflower and broccoli into small florets.
  3. Boil the vegetables in a pot of water seasoned with 1 tablespoon of salt for 2-3 minutes on low heat. This par-cooks the vegetables, so they finish cooking perfectly in the oven.
  4. Drain the vegetables and set aside, keeping the potatoes separate from the other vegetables.

Step 2: Prepare the Green Onion

  1. Finely chop the green onion.
  2. Heat a bit of olive oil in a pan and fry the green onion on low heat for 5-7 minutes, until soft and fragrant.

Step 3: Assemble the Casserole

  1. Preheat your oven to 350°F (180°C).
  2. Grease a baking dish with olive oil to prevent sticking.
  3. Place the boiled potato rounds in the baking dish as the base layer. This creates a sturdy foundation for the casserole.
  4. Spread the other cooked vegetables (cauliflower, broccoli, and carrots) on top of the potatoes.
  5. Add the fried green onions and sliced orange sweet pepper, spreading them evenly across the dish.

Step 4: Prepare the Mixture

  1. In a separate bowl, beat the eggs.
  2. Gradually add 5 tablespoons of olive oil while continuing to beat the eggs.
  3. Add half of the milk and the flour, and beat until smooth. This step ensures there are no lumps in the mixture.
  4. Add the remaining milk, ground black pepper, salt, and any desired herbs and spices. Mix well to combine.
  5. Pour the mixture over the vegetables in the baking dish, ensuring it covers everything evenly.
  6. Sprinkle grated cheese on top. This will create a delicious golden crust as the casserole bakes.

Step 5: Bake the Casserole

  1. Bake in the preheated oven for 50 minutes, or until the top is golden brown and the casserole is set. The eggs should be fully cooked and the cheese melted and bubbly.

Step 6: Prepare the Dressing

  1. In a small bowl, mix together Greek yogurt, mayonnaise, pressed garlic, grated pickles, and chopped fresh dill. Adjust the amount of pickles and dill according to your taste.
  2. Refrigerate the dressing until ready to serve.

Step 7: Serve

  1. Serve the baked vegetable casserole hot, alongside the prepared yogurt dressing. The tangy dressing pairs perfectly with the creamy, cheesy casserole.

Tips for the Perfect Vegetable Casserole

  • Adjust the Vegetables: Feel free to add or substitute with your favorite vegetables like zucchini, bell peppers, or mushrooms.
  • Herb and Spice Variations: Experiment with different herbs and spices to suit your taste. Try oregano, thyme, or Italian seasoning for a different flavor profile.
  • Make It Ahead: Assemble the casserole up to a day in advance, cover, and refrigerate. Just bake it when you’re ready to serve.

This Vegetable Casserole is an easy and delicious way to enjoy a variety of vegetables in one dish. With its creamy egg mixture and melted cheese topping, it’s sure to be a hit at your dinner table. The quick and simple preparation makes it perfect for any busy day. Enjoy this comforting casserole with a side of refreshing yogurt dressing!