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.