If you’re looking for a delicious, nutritious dish that’s perfect for weekends, look no further than this Roasted Broccoli and Potato Casserole. Bursting with flavor and packed with vegetables, this recipe combines crispy roasted veggies with a cheesy egg mixture and a refreshing cucumber garlic yogurt sauce, making it a hit every time. It’s not just a meal; it’s a celebration of fresh ingredients that your family and friends will love!
Ingredients:
For the Casserole:
1 head of broccoli, cut into florets
4 potatoes, peeled and cubed
Olive oil
Salt and black pepper, to taste
1 teaspoon dried garlic
1 onion, chopped
400g (14.10 oz) mushrooms, sliced
1 carrot, grated
1 teaspoon dried basil
4 eggs
100g (3.52 oz) Greek yogurt or sour cream
100ml (1/2 cup) milk
150g (5.29 oz) cheese, shredded
Small piece of Parmesan cheese, grated
Cherry tomatoes, halved
Fresh basil leaves for garnish
For the Cucumber Garlic Sauce:
1 cucumber, grated
1 garlic clove, minced
Juice of 1/2 lime
1 tablespoon fresh dill, chopped
Salt and pepper, to taste
100g (3.52 oz) Greek yogurt or sour cream
Directions:
Roast the Vegetables:
Preheat your oven to 400°F (200°C). On a baking sheet, toss the broccoli florets and cubed potatoes with olive oil, salt, black pepper, and dried garlic. Roast for 20-25 minutes until tender and lightly browned.
Sauté the Vegetables:
In a pan, heat a bit of olive oil. Sauté the chopped onion, grated carrot, and sliced mushrooms with salt, pepper, and dried basil until soft and golden.
Prepare the Egg Mixture:
In a bowl, whisk together the eggs, yogurt or sour cream, milk, and half of the shredded cheese until well combined.
Assemble the Casserole:
In a baking dish, combine the roasted broccoli, potatoes, and sautéed veggies. Pour the egg mixture over the top. Sprinkle with the remaining shredded cheese and grated Parmesan. Top with halved cherry tomatoes for a pop of color.
Bake the Casserole:
Bake in the oven at 350°F (175°C) for 20-25 minutes, until the top is golden and the eggs are set.
Make the Cucumber Garlic Sauce:
While the casserole is baking, combine the grated cucumber, minced garlic, chopped dill, lime juice, yogurt or sour cream, and a pinch of salt and pepper in a bowl. Mix well and set aside.
Serve:
Once baked, garnish the casserole with fresh basil leaves and serve it warm with the cucumber garlic sauce on the side.
Serving Tips:
Garnish: Enhance presentation by garnishing with fresh basil leaves or a sprinkle of additional grated Parmesan cheese right before serving.
Pairings: This casserole pairs wonderfully with a simple green salad or crusty bread. A light vinaigrette can complement the flavors nicely.
Temperature: Serve the casserole warm for the best texture and flavor. If you need to reheat leftovers, do so in the oven or microwave until warmed through.
Portion Control: Use a large spoon or spatula to serve generous portions, ensuring everyone gets a hearty serving. Consider serving individual portions in small bowls for a more elegant presentation.
Storage Tips:
Refrigeration: Allow the casserole to cool completely before storing. Transfer it to an airtight container or cover the baking dish with plastic wrap or aluminum foil. It can be stored in the refrigerator for up to 3-4 days.
Freezing: This casserole freezes well! To freeze, wrap individual portions tightly in plastic wrap, then place them in a freezer-safe container or bag. It can be frozen for up to 2-3 months.
Thawing: When ready to eat frozen leftovers, thaw them in the refrigerator overnight before reheating. You can also reheat directly from frozen, but it may take longer.
Reheating: To reheat, place the casserole in a preheated oven at 350°F (175°C) until warmed through, about 20-30 minutes. If reheating individual portions in the microwave, cover with a microwave-safe lid to retain moisture.
Avoiding Sogginess: If storing the casserole for longer periods, consider keeping the cucumber garlic sauce separate until serving to maintain its freshness and prevent the casserole from becoming soggy.
Related Recipes:
- Cucumber Cream Cheese Spread
- Broccoli Cheddar Chicken and Rice Casserole
- Cheesy Bacon Chicken Pasta with Broccoli
FAQs:
Can I make this casserole ahead of time?
Yes! You can prepare the casserole up to the baking step and store it in the refrigerator for up to 24 hours before baking. When you’re ready to bake, simply preheat the oven and bake as directed, adding a few extra minutes if it’s chilled.
What vegetables can I substitute in this recipe?
This casserole is very versatile! You can substitute the broccoli with vegetables like cauliflower, spinach, or zucchini. Feel free to mix in other favorites like bell peppers, asparagus, or kale for added flavor and nutrition.
Can I make this casserole gluten-free?
Absolutely! This recipe is naturally gluten-free as it doesn’t contain any flour or breadcrumbs. Just ensure that all the ingredients, particularly the cheese and yogurt, are labeled gluten-free.
How can I make this casserole vegetarian or vegan?
To make the casserole vegetarian, simply omit any meat additions and ensure all other ingredients are plant-based. For a vegan version, substitute eggs with a plant-based egg replacer, use dairy-free yogurt and milk alternatives, and choose a vegan cheese option. Adjust the baking time as needed.
Conclusion:
This Roasted Broccoli and Potato Casserole is ideal for family gatherings, potlucks, or a cozy dinner at home. Its rich flavors and nutritious ingredients make it a wonderful option for anyone looking to enjoy a wholesome meal. The added cucumber garlic sauce provides a zesty contrast, enhancing the overall dining experience.
📖 Recipe:
Print
Roasted Broccoli and Potato Casserole
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Enjoy a delicious and nutritious Roasted Broccoli and Potato Casserole, packed with wholesome veggies like broccoli, potatoes, and mushrooms, all baked to perfection in a cheesy egg mixture. This easy casserole is complemented by a refreshing cucumber garlic yogurt sauce, making it a perfect dish for family gatherings or a cozy weeknight dinner.
Ingredients
1 head of broccoli, cut into florets
4 potatoes, peeled and cubed
Olive oil
Salt and black pepper, to taste
1 teaspoon dried garlic
1 onion, chopped
1 carrot, grated
400g (14.10 oz) mushrooms, sliced
1 teaspoon dried basil
4 eggs
100g (3.52 oz) Greek yogurt or sour cream
100ml (1/2 cup) milk
150g (5.29 oz) cheese, shredded
Small piece of Parmesan cheese, grated
Cherry tomatoes, halved
Fresh basil leaves for garnish
For the Cucumber Garlic Sauce:
1 cucumber, grated
1 garlic clove, minced
1 tablespoon fresh dill, chopped
Juice of 1/2 lime
Salt and pepper, to taste
100g (3.52 oz) Greek yogurt or sour cream
Instructions
- Roast the Vegetables: Preheat the oven to 400°F (200°C). Toss broccoli florets and cubed potatoes with olive oil, salt, black pepper, and dried garlic. Roast for 20-25 minutes until tender and lightly browned.
- Sauté the Vegetables: In a pan, heat olive oil and sauté the chopped onion, grated carrot, and sliced mushrooms with salt, pepper, and dried basil until soft and golden.
- Prepare the Egg Mixture: Whisk the eggs, yogurt or sour cream, milk, and half of the shredded cheese in a bowl until well combined.
- Assemble the Casserole: In a baking dish, combine the roasted broccoli, potatoes, and sautéed veggies. Pour the egg mixture over the top. Sprinkle with the remaining shredded cheese and grated Parmesan. Top with halved cherry tomatoes.
- Bake the Casserole: Bake at 350°F (175°C) for 20-25 minutes, until the top is golden and the eggs are set.
- Make the Cucumber Garlic Sauce: Mix grated cucumber, minced garlic, chopped dill, lime juice, yogurt or sour cream, and a pinch of salt and pepper in a bowl. Set aside.
- Serve: Garnish the casserole with fresh basil leaves and serve with the cucumber garlic sauce on the side.
Notes
For added protein, consider mixing in cooked chicken or turkey.
You can freeze the casserole for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Feel free to customize the vegetables based on your preferences or seasonal availability.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Dish / Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 300 kcal
Keywords: Roasted Broccoli and Potato Casserole, vegetable casserole, healthy casserole recipe, easy casserole, broccoli recipes, potato recipes, vegetarian dinner, comfort food, family-friendly meals.
