This Broccoli and Vegetable Casserole with Yogurt Mustard Sauce is a delicious, wholesome, and satisfying dish that combines the best of fresh vegetables with a creamy and tangy sauce. Perfect for weeknight dinners or family gatherings, this casserole offers a rich blend of flavors while keeping things light and healthy. The yogurt mustard sauce brings a tangy punch that enhances the natural taste of the vegetables, and the creamy texture ties it all together for a crowd-pleasing dish.
Whether you’re a vegetarian or just looking to incorporate more vegetables into your meals, this casserole is an excellent way to enjoy nutrient-packed ingredients in a comforting and flavorful way.
Ingredients
For the Casserole:
- 2 cups broccoli florets (about 300g), washed and chopped
- 1 cup cauliflower florets (about 150g)
- 1 large carrot, peeled and sliced thinly
- 1 zucchini, sliced
- 1 red bell pepper, diced
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the Yogurt Mustard Sauce:
- 1 cup plain Greek yogurt (or regular yogurt)
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (for extra texture)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup (optional for sweetness)
- Salt and pepper, to taste
For the Topping:
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon olive oil or melted butter
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a large casserole dish with olive oil or butter to prevent sticking.
Step 2: Prepare the Vegetables
Wash and chop all the vegetables. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened and fragrant.
Step 3: Cook the Vegetables
Add the broccoli, cauliflower, carrots, zucchini, and red bell pepper to the skillet. Season with salt, pepper, and dried thyme. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are just tender but still vibrant.
Step 4: Make the Yogurt Mustard Sauce
In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, whole grain mustard, lemon juice, olive oil, and honey or maple syrup (if using). Add salt and pepper to taste. The sauce should be smooth and creamy with a tangy flavor.
Step 5: Combine and Assemble
Transfer the cooked vegetables to the prepared casserole dish. Pour the yogurt mustard sauce over the vegetables and mix everything gently to coat evenly.
Step 6: Prepare the Topping
In a small bowl, mix the breadcrumbs, grated Parmesan cheese (if using), and olive oil or melted butter. Sprinkle this mixture evenly over the top of the casserole to create a crispy, golden crust.
Step 7: Bake the Casserole
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden and crispy, and the sauce is bubbling. If you want a darker crust, you can broil the casserole for the last 2-3 minutes of baking, but be careful not to burn the topping.
Step 8: Serve
Once baked, remove the casserole from the oven and allow it to cool slightly before serving. This dish pairs wonderfully with a side of crusty bread or a light salad.
Cooking Tips
- Prep Ahead: You can chop the vegetables and prepare the sauce in advance to save time. Store them separately in the fridge until you’re ready to assemble and bake the casserole.
- Customize the Vegetables: Feel free to add or substitute other vegetables like mushrooms, spinach, or green beans based on what you have on hand.
- Add Protein: For a more substantial meal, add cooked chicken, tofu, or chickpeas to the casserole before baking.
- Dairy-Free Option: Substitute the yogurt with a dairy-free alternative like coconut yogurt and omit the Parmesan cheese in the topping.
Nutritional Benefits
This Broccoli and Vegetable Casserole is packed with nutrients, making it a healthy addition to your meal plan. Here’s why it’s a fantastic option:
- Broccoli and Cauliflower: Both are cruciferous vegetables rich in fiber, vitamins C and K, and folate. They are known for their anti-inflammatory properties and are great for supporting digestion and boosting the immune system.
- Carrots: High in beta-carotene, carrots promote healthy vision and skin. They also provide antioxidants that help fight free radicals.
- Greek Yogurt: Provides protein, calcium, and probiotics that support gut health. The tangy flavor adds a creamy richness without the heavy calories of cream.
- Mustard: Packed with minerals like magnesium and selenium, mustard is a low-calorie way to add bold flavor while supporting heart health.
Why You’ll Love This Recipe
- Quick and Easy: With minimal prep and a short baking time, this casserole is a perfect go-to for busy nights.
- Flavorful: The tangy yogurt mustard sauce pairs beautifully with the natural sweetness of the vegetables, making each bite delicious.
- Nutritious: Packed with vegetables and wholesome ingredients, this casserole offers a nutrient-dense meal that’s also filling.
- Comforting: The creamy sauce and crispy topping give the dish a comforting texture that’s sure to satisfy your craving for a hearty meal.
- Great for Leftovers: This casserole stores well in the fridge, making it ideal for meal prepping or enjoying leftovers the next day.
Dietary Information
- Vegetarian: This casserole is fully vegetarian, making it an excellent option for those looking to reduce meat consumption.
- Gluten-Free Option: To make the casserole gluten-free, simply use gluten-free breadcrumbs in the topping.
- Low Carb: The casserole is relatively low in carbohydrates, making it a good option for those watching their carb intake.
Why This Recipe Works
This Broccoli and Vegetable Casserole with Yogurt Mustard Sauce works because it strikes the perfect balance between creamy, tangy, and crispy. The yogurt mustard sauce provides richness without the heaviness of traditional cream-based sauces, while the combination of vegetables offers texture and flavor. The topping adds a crunchy contrast that makes the dish feel indulgent, even though it’s loaded with healthy ingredients. Plus, the customizable nature of this casserole means you can adapt it to suit your taste preferences or dietary needs with ease.
Conclusion
This Broccoli and Vegetable Casserole with Yogurt Mustard Sauce is the ultimate comfort food that doesn’t compromise on nutrition. Whether you’re looking for a vegetarian meal option, something to make ahead for a busy weeknight, or a dish to impress your family, this casserole delivers on all fronts. With its tangy sauce, crispy topping, and nutrient-packed vegetables, it’s a wholesome, delicious choice for any occasion. Try this recipe today, and enjoy a meal that’s both satisfying and nourishing
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Broccoli and Vegetable Casserole with Yogurt Mustard Sauce
- Total Time: 45mins
Description
This Broccoli and Vegetable Casserole with Yogurt Mustard Sauce is a delicious, wholesome, and satisfying dish that combines the best of fresh vegetables with a creamy and tangy sauce. Perfect for weeknight dinners or family gatherings, this casserole offers a rich blend of flavors while keeping things light and healthy. The yogurt mustard sauce brings a tangy punch that enhances the natural taste of the vegetables, and the creamy texture ties it all together for a crowd-pleasing dish.
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Ingredients
For the Casserole:
- 2 cups broccoli florets (about 300g), washed and chopped
- 1 cup cauliflower florets (about 150g)
- 1 large carrot, peeled and sliced thinly
- 1 zucchini, sliced
- 1 red bell pepper, diced
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
For the Yogurt Mustard Sauce:
- 1 cup plain Greek yogurt (or regular yogurt)
- 2 tablespoons Dijon mustard
- 1 tablespoon whole grain mustard (for extra texture)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon honey or maple syrup (optional for sweetness)
- Salt and pepper, to taste
For the Topping:
- 1/2 cup breadcrumbs (panko or regular)
- 1/4 cup grated Parmesan cheese (optional)
- 1 tablespoon olive oil or melted butter
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C). Grease a large casserole dish with olive oil or butter to prevent sticking.
Step 2: Prepare the Vegetables
Wash and chop all the vegetables. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté for 2-3 minutes until softened and fragrant.
Step 3: Cook the Vegetables
Add the broccoli, cauliflower, carrots, zucchini, and red bell pepper to the skillet. Season with salt, pepper, and dried thyme. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are just tender but still vibrant.
Step 4: Make the Yogurt Mustard Sauce
In a small mixing bowl, whisk together the Greek yogurt, Dijon mustard, whole grain mustard, lemon juice, olive oil, and honey or maple syrup (if using). Add salt and pepper to taste. The sauce should be smooth and creamy with a tangy flavor.
Step 5: Combine and Assemble
Transfer the cooked vegetables to the prepared casserole dish. Pour the yogurt mustard sauce over the vegetables and mix everything gently to coat evenly.
Step 6: Prepare the Topping
In a small bowl, mix the breadcrumbs, grated Parmesan cheese (if using), and olive oil or melted butter. Sprinkle this mixture evenly over the top of the casserole to create a crispy, golden crust.
Step 7: Bake the Casserole
Place the casserole in the preheated oven and bake for 20-25 minutes, or until the top is golden and crispy, and the sauce is bubbling. If you want a darker crust, you can broil the casserole for the last 2-3 minutes of baking, but be careful not to burn the topping.
Step 8: Serve
Once baked, remove the casserole from the oven and allow it to cool slightly before serving. This dish pairs wonderfully with a side of crusty bread or a light salad.
- Prep Time: 15mins
- Cook Time: 35mins