Craving a comforting and flavorful dish that’s easy on your wallet and time? Look no further than this Vegetable Casserole! This recipe is a true weeknight hero, coming together quickly with minimal prep and offering a hearty and satisfying meal for the whole family.
Fresh vegetables, fluffy eggs, and a creamy sauce combine to create a casserole that’s as delicious as it is versatile. Feel free to customize the vegetables based on your preferences and what’s in season, making it a great way to use up leftover ingredients.
This recipe is perfect for busy weeknights or a casual weekend dinner. Plus, it’s a fantastic way to sneak in extra veggies for even the pickiest eaters! So, ditch the takeout menus and embrace the goodness of this easy and delicious casserole.
Ingredients:
For the Vegetables:
- 4 potatoes, peeled and cubed
- 1 head of broccoli, cut into florets
- 1 teaspoon salt
- 1 onion, chopped
- 1 carrot, chopped
- Olive oil
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 2 green bell peppers, chopped
- Cherry tomatoes (optional)
For the Egg Mixture:
- 4 eggs
- Salt
- 5 tablespoons sunflower oil
- 1 cup all-purpose flour (130g)
- 2 cups milk (400ml)
- Chopped parsley
- Chopped dill
For the Topping (optional):
- 100g shredded cheese
- 2-3 tablespoons Greek yogurt or sour cream
- 1 tablespoon ketchup
- 1 tablespoon mayonnaise
- 2 garlic cloves, minced
- Chopped dill
Instructions:
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Prep the Veggies: Peel and cube the potatoes. Cut the broccoli florets into bite-sized pieces. In a pot of boiling water, blanch the broccoli florets with 1 teaspoon of salt for 3-5 minutes, or until tender-crisp. Drain well and set aside.
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Sautéing Symphony: Heat olive oil in a large skillet over medium heat. Add the chopped onion and carrot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute to release its fragrance.
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Bell Pepper Power: Add the chopped red and green bell peppers to the pan and cook for 5 minutes, or until softened.
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Optional Cherry Tomato Burst: If using, add the cherry tomatoes to the pan and cook for an additional 2-3 minutes.
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Egg Mixture Magic: In a separate bowl, whisk together the eggs and salt. In another bowl, whisk together the sunflower oil, flour, and milk until smooth. Gently fold the wet ingredients into the egg mixture, then stir in the chopped parsley and dill.
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Assemble and Bake: Preheat your oven to 180°C (350°F). In a large baking dish, spread the cooked vegetables in an even layer. Top with the blanched broccoli florets. Pour the egg mixture evenly over the vegetables.
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Tangy Topping (Optional): In a small bowl, combine the shredded cheese (if using), Greek yogurt or sour cream, ketchup, mayonnaise, minced garlic, and chopped dill to create a tangy topping. Spread this mixture over the casserole before baking.
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Golden Perfection: Bake the casserole in the preheated oven for 35-40 minutes, or until the egg mixture is set and the top is golden brown.
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Serve and Savor: Let the casserole cool slightly before serving. Enjoy a delicious and comforting weeknight meal!
More Information:
- Don’t have sunflower oil? Vegetable oil can be substituted in a 1:1 ratio.
- Feel free to add other vegetables like zucchini, mushrooms, or peas to customize the casserole.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them gently in the oven or microwave until warmed through.
Conclusion:
This Vegetable Casserole is a testament to the fact that simple doesn’t have to mean boring. It’s a perfect example of how readily available ingredients can be transformed into a delicious and satisfying meal. So ditch the complicated recipes and embrace the ease and flavor of this weekly wonder casserole!