Creamy Vegetable Casserole with Yogurt Mustard Sauce

This Creamy Vegetable Casserole with Yogurt Mustard Sauce is a vibrant and healthy dish, packed with tender vegetables, a tangy sauce, and a crispy breadcrumb topping. Perfect as a main course or a hearty side, it’s a flavorful and satisfying way to enjoy a variety of fresh veggies. Whether for weeknight dinners or a crowd-pleasing potluck dish, this recipe is a must-try!

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Ingredients

For the Casserole:

• 2 cups (300 g) broccoli florets, washed and chopped
• 1 cup (150 g) cauliflower florets
• 1 large carrot, peeled and thinly sliced
• 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
• 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

Directions

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.
2. Prepare the Vegetables:
   • Wash and chop the vegetables. Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 2–3 minutes until softened and fragrant.
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 5–7 minutes, stirring occasionally, until the vegetables are just tender but still vibrant.
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). Season with salt and pepper to taste. The sauce should be smooth, creamy, and tangy.
5. Combine and Assemble:
   • Transfer the cooked vegetables to the prepared casserole dish. Pour the yogurt mustard sauce over the vegetables and gently toss to coat evenly.
6. Prepare the Topping:
   • In a small bowl, mix the breadcrumbs, Parmesan cheese (if using), and olive oil or melted butter. Sprinkle the mixture evenly over the top of the casserole to create a crispy crust.
7. Bake the Casserole:
   • Bake in the preheated oven for 20–25 minutes, or until the topping is golden and crispy, and the sauce is bubbling. For a darker crust, broil for the last 2–3 minutes, watching closely to prevent burning.
8. Serve:
   • Remove the casserole from the oven and let it cool slightly before serving. Pair with crusty bread or a light salad for a complete meal.

Cooking Tips

• Do not overcook the vegetables during sautéing, as they will continue to cook in the oven.
• For extra crunch, mix chopped nuts or seeds into the breadcrumb topping.
• Customize the sauce by adding a pinch of chili flakes or smoked paprika for a hint of spice.
• Use any combination of seasonal vegetables to make this dish versatile year-round.

Nutritional Benefits

• Broccoli and Cauliflower: High in fiber, vitamins C and K, and antioxidants.
• Greek Yogurt: Adds protein and probiotics to the dish.
• Carrots, Zucchini, and Bell Pepper: Provide essential vitamins and minerals.

Dietary Information

• Vegetarian-friendly
• Can be made gluten-free by using gluten-free breadcrumbs.

Nutritional Facts (Per Serving, Approx. 6 Servings)

• Calories: 180
• Protein: 6g
• Carbohydrates: 20g
• Fat: 8g
• Fiber: 4g

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat in the oven at 350°F (175°C) to retain the crispy topping.
• This casserole can also be frozen for up to 1 month. Thaw overnight in the refrigerator before reheating.

Why You’ll Love This Recipe

• A perfect balance of creamy, tangy, and crispy textures.
• Packed with vibrant, nutrient-dense vegetables.
• Easy to prepare and versatile for any occasion.
• A satisfying vegetarian dish the whole family will enjoy.

Conclusion
This Creamy Vegetable Casserole with Yogurt Mustard Sauce is a delicious way to enjoy a variety of vegetables with a tangy and rich twist. The crispy breadcrumb topping adds an irresistible texture, making this dish a perfect addition to your recipe collection. Whether for a comforting weeknight dinner or a special occasion, this casserole is sure to be a hit!

Frequently Asked Questions

1. Can I use frozen vegetables?
   Yes, but thaw and drain them thoroughly to avoid excess moisture.
2. Can I use a different sauce?
   Absolutely! A creamy cheese sauce or a simple béchamel can replace the yogurt mustard sauce.
3. Can I add protein to this casserole?
   Yes, cooked chicken, tofu, or chickpeas are great options for added protein.
4. What’s a good substitute for Parmesan cheese?
   Nutritional yeast or a plant-based cheese works well as a substitute.
5. How do I make this casserole dairy-free?
   Use a dairy-free yogurt and omit the Parmesan cheese, or replace it with a vegan alternative.
6. Can I make this casserole ahead of time?
   Yes, assemble the casserole without the topping and refrigerate for up to 24 hours. Add the topping and bake when ready to serve.
7. Can I use a different grain for the topping?
   Yes, crushed crackers, cornflakes, or cooked quinoa can be used as a topping alternative.
8. What other vegetables can I use?
   Mushrooms, sweet potatoes, or green beans make great additions or substitutes.
9. How do I prevent the casserole from becoming watery?
   Cook the vegetables until slightly tender but not overly soft, and ensure the yogurt sauce is well-mixed and thick.
10. Can I double the recipe for a larger crowd?
    Yes, use a larger baking dish and double all ingredients. Adjust the baking time slightly if needed.