This Broccoli and Potato Casserole is a hearty and flavorful dish that’s perfect for any meal. Packed with nutritious vegetables and topped with a creamy egg and yogurt mixture, it’s both filling and delicious. The accompanying dill sauce adds a refreshing tang that complements the casserole perfectly.
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
Ingredients:
- 4 potatoes
- Salt
- 1 broccoli head
- 1 onion
- 1/2 tablespoon salt
- Olive oil
- 1.5 cups (200 – 250 g) mushrooms
- 5 eggs
- Black pepper
- 4 cups (800 g) yogurt
For the Sauce:
- 1 tablespoon Greek yogurt
- 1 tablespoon mayonnaise
- 1 garlic clove, grated
- 1 pickled cucumber, grated
- Dill, chopped
Directions:
- Boil the potatoes until they are half cooked. Set aside to cool.
- Boil the broccoli for 3-4 minutes, then place it in a casserole dish.
- Fry the onion over medium heat in olive oil until golden brown.
- Add the mushrooms to the onions and fry for a few more minutes until they are tender.
- Peel and cut the half-cooked potatoes, then add them to the casserole dish with the broccoli.
- In a separate bowl, whisk together the eggs, 1/2 tablespoon salt, black pepper, and yogurt.
- Pour the egg mixture over the vegetables in the casserole dish and mix well.
- Bake in a preheated oven at 180°C (350°F) for 40 minutes, or until the top is golden and the casserole is set.
- While the casserole is baking, prepare the sauce by mixing Greek yogurt, mayonnaise, grated garlic, grated pickled cucumber, and chopped dill.
- Serve the casserole hot with the prepared dill sauce on the side.
Serving Suggestions:
Serve this casserole hot as a main dish or a side dish. Pair it with a fresh salad or a slice of crusty bread for a complete meal.
Cooking Tips:
- Ensure the potatoes are only half-cooked before baking to avoid them becoming too mushy.
- You can add other vegetables like carrots or bell peppers to the casserole for more variety.
- If you prefer a lighter sauce, you can skip the mayonnaise and use all Greek yogurt instead.
Nutritional Benefits:
- High in protein from the eggs and yogurt, which helps in muscle building and repair.
- Rich in fiber from the broccoli and potatoes, aiding in digestion.
- Contains healthy fats from the olive oil and nuts, which are essential for heart health.
Dietary Information:
- Gluten-free if no gluten-containing ingredients are added.
- Vegetarian-friendly.
- Can be made dairy-free by using a plant-based yogurt alternative.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven before serving. The casserole can also be frozen for up to 1 month.
Why You’ll Love This Recipe:
- Hearty and filling, making it perfect for any meal.
- Packed with nutritious vegetables and proteins.
- Easy to prepare with simple ingredients.
- The creamy dill sauce adds a refreshing and tangy flavor.
Conclusion:
This Broccoli and Potato Casserole with Creamy Dill Sauce is a delicious and nutritious dish that will quickly become a favorite in your household. Its easy preparation and satisfying flavors make it a go-to recipe for busy weeknights or a special weekend meal. Enjoy the wholesome goodness and delightful taste of this comforting casserole!