Experience the delightful blend of vegetables and savory seasonings in this hearty vegetable casserole. Topped with a golden, cheesy crust and served with a refreshing creamy cucumber dressing, this dish is perfect for family dinners or as a comforting meal on its own.
Ingredients
- Vegetables:
- 2 large potatoes, peeled and sliced
- 1 carrot, peeled and sliced
- 1 small cauliflower, cut into florets
- 1 small broccoli, cut into florets
- 1 pepper, sliced
- 1 leek, sliced
- Casserole Mixture:
- 3 eggs
- 400 ml (1 ½ cups) milk, divided into two parts
- 130 grams (1 cup) flour
- 150 grams (1 ½ cups) cheese, grated
- 5 tablespoons olive oil
- 1 tablespoon salt, plus more to taste
- Black pepper, to taste
- French spices (a blend of herbs like thyme, marjoram, rosemary, tarragon, etc.)
- Creamy Cucumber Dressing:
- 2 tablespoons Greek yogurt
- 2 tablespoons mayonnaise
- Garlic, minced
- Cucumbers, grated or finely chopped
- Dill, chopped
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 20 minutes
Directions
- Precook Vegetables:
- Bring a large pot of water to a boil, add 1 tablespoon of salt, and the sliced potatoes, carrots, cauliflower, and broccoli. Cook for 5-7 minutes until just tender. Drain and set aside to cool.
- Prepare the Sauce:
- In a large bowl, whisk together the eggs, half of the milk, and flour until smooth. Add the remaining milk, a tablespoon of salt, black pepper, and French spices. Mix well.
- Sauté Additional Veggies:
- In a skillet, heat the olive oil over medium heat. Add the sliced leek and pepper and fry for 5-7 minutes until softened.
- Assemble the Casserole:
- In a greased baking dish, layer the precooked potatoes, carrots, cauliflower, broccoli, and the sautéed leek and peppers.
- Pour the milk and egg mixture over the vegetables. Sprinkle the grated cheese evenly on top.
- Bake:
- Preheat your oven to 180°C (350°F).
- Place the casserole in the oven and bake for 50 minutes, or until the top is golden and bubbly.
- Prepare the Dressing:
- In a small bowl, combine the Greek yogurt, mayonnaise, minced garlic, grated cucumbers, and dill. Mix well to create a refreshing dressing.
- Serve:
- Let the casserole cool slightly before serving. Spoon some of the cucumber and yogurt dressing over each serving.
Serving Suggestions
- Main Course: Serve this casserole as the centerpiece of a meal, accompanied by a light salad and fresh bread.
- Side Dish: Complements grilled meats or roasted fish, adding a hearty vegetable component to your plate.
- Brunch Idea: A great addition to a brunch buffet, offering a savory vegetarian option.
Nutritional Benefits
- Rich in Fiber: High fiber from vegetables aids digestion.
- Low-Calorie: Vegetables provide nutrients without many calories.
- Calcium and Protein: Cheese and milk contribute to your daily protein and calcium intake.
Cooking Tips
- Vegetable Prep: Ensure all vegetables are cut uniformly for even cooking.
- Seasoning: Adjust seasoning after mixing to taste, as cheese also adds saltiness.
- Creamy Top: For a creamier top, mix some cheese into the egg mixture as well as sprinkling on top.
Why I Love This Recipe
- Wholesome Ingredients: Packed with fresh vegetables and flavorful spices.
- Comforting Yet Healthy: Offers the comfort of a baked casserole without excessive calories.
- Versatile and Adaptable: Easy to substitute different vegetables based on season or preference.
- Crowd-Pleaser: Always a hit at gatherings, pleasing vegetarians and meat-eaters alike.
This vegetable casserole with creamy cucumber dressing stands out as a versatile and satisfying dish. Whether you’re seeking something special for a family dinner or need a reliable dish for potluck dinners, this casserole satisfies with both its flavor and presentation. The added creamy cucumber dressing provides a refreshing twist, making each bite a delightful experience. Try this recipe for a surefire way to impress and nourish your loved ones.