This creamy potato and broccoli casserole is a hearty and comforting dish perfect for any occasion. It combines tender potatoes, fresh broccoli, savory mushrooms, and eggs, all baked together with a rich and creamy Greek yogurt and mayonnaise dressing. The dish is finished off with a sprinkle of dill for a fresh, aromatic kick.
Preparation Time:
15 minutes
Cooking Time:
45-50 minutes
Total Time:
1 hour
Ingredients:
- 5 potatoes, peeled and cubed
- 2 small broccoli heads, cut into florets
- Salt to taste
- 1 onion, finely chopped
- 2 tablespoons olive oil
- 200-250g mushrooms, sliced
- 5 eggs, hard-boiled and chopped
- Black pepper to taste
- 4 cups Greek yogurt
- 2 tablespoons mayonnaise
- 1 garlic clove, minced
- 2 pickles, diced
- Fresh dill, chopped (to taste)
Directions:
- Preheat your oven to 180°C (350°F).
- Boil the potatoes in salted water for about 15 minutes or until tender. Drain and set aside to cool.
- Steam or boil the broccoli florets for about 5 minutes until just tender. Drain and set aside.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the sliced mushrooms to the skillet and cook for 7 minutes until they release their moisture and become tender. Remove from heat.
- In a large mixing bowl, combine the boiled potatoes, broccoli, sautéed onions and mushrooms, and chopped eggs.
- In a separate bowl, mix the Greek yogurt, mayonnaise, minced garlic, salt, black pepper, and diced pickles until well combined.
- Pour the creamy dressing over the vegetable mixture and stir to coat evenly.
- Transfer the mixture to a greased casserole dish and spread it out evenly.
- Bake in the preheated oven for 30-35 minutes or until the top is golden and the casserole is bubbling.
- Remove from the oven and sprinkle fresh dill on top before serving.
Serving Suggestions:
- Serve with a side of crusty bread or garlic bread.
- Pair with a fresh green salad for a light meal.
- Enjoy as a side dish with grilled meats or roasted chicken.
- Can be served as a standalone vegetarian main dish.
Cooking Tips:
- For extra flavor, sprinkle some shredded cheese on top of the casserole before baking.
- Make the casserole ahead of time and refrigerate it until you’re ready to bake.
- Feel free to use different vegetables like bell peppers or carrots for added texture and color.
Nutritional Benefits:
- Potatoes are a good source of carbohydrates and provide energy.
- Broccoli is high in fiber and rich in vitamins C and K, contributing to overall health.
- Greek yogurt adds protein and probiotics for digestive health.
- Mushrooms are low in calories and provide vitamins and minerals like vitamin D and potassium.
Dietary Information:
- Vegetarian
- Gluten-Free (ensure mayonnaise is gluten-free)
- Nut-Free (unless you add nuts as an option)
Nutritional Facts (per serving, approximately):
- Calories: 250-300
- Protein: 12g
- Carbohydrates: 30g
- Fat: 12g
- Fiber: 4g
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- This casserole can also be frozen for up to 2-3 months. Reheat in the oven until heated through.
Why You’ll Love This Recipe:
- It’s a one-dish wonder that’s filling, nutritious, and packed with flavors.
- It combines comfort food elements with a healthy twist.
- The creamy dressing made with Greek yogurt makes it rich without being overly heavy.
- It’s versatile, easy to make, and great for meal prep.
Conclusion:
This creamy potato and broccoli casserole is the perfect dish for cozy nights or family dinners. It’s easy to prepare, loaded with nutrients, and full of comforting flavors. With the richness of Greek yogurt and the savory blend of vegetables, it’s a sure winner. Whether served on its own or as a side, it’s guaranteed to be a hit at your table.
Frequently Asked Questions:
- Can I use frozen broccoli instead of fresh?
Yes, frozen broccoli works well in this casserole. Just make sure to thaw and drain it before adding to the dish. - Can I use low-fat Greek yogurt?
Yes, you can substitute with low-fat or fat-free Greek yogurt if you prefer a lighter version. - Can I make this casserole ahead of time?
Absolutely! You can prepare the casserole, refrigerate it, and bake it when you’re ready to serve. - What can I substitute for mayonnaise?
You can substitute mayonnaise with more Greek yogurt for a healthier option, or use sour cream for a tangy flavor. - Can I add cheese to this recipe?
Yes, shredded cheese (cheddar, mozzarella, or parmesan) would make a delicious addition, sprinkled on top before baking. - How do I know when the casserole is done baking?
The casserole is done when it’s golden on top, bubbly around the edges, and heated through in the center. - Can I add other vegetables?
Definitely! You can add bell peppers, carrots, or even spinach for more variety. - How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3-4 days. - Can I freeze this casserole?
Yes, this casserole can be frozen for up to 2-3 months. Make sure to let it cool completely before freezing. - Is this recipe suitable for a vegetarian diet?
Yes, this casserole is completely vegetarian and can easily be adapted for vegan diets by using plant-based yogurt and mayonnaise alternatives.