This Savory Baked Vegetable and Potato Casserole is a hearty, flavorful, and nutrient-rich dish perfect for family dinners or meal prep. Made with wholesome ingredients like fresh spinach, red bell pepper, carrots, onion, and potatoes, this casserole is held together by creamy eggs and wheat flour, then baked to golden perfection with a melty mozzarella cheese topping. The balance of textures—soft roasted veggies, crispy edges, and cheesy richness—makes it an incredibly satisfying meatless meal.
Ideal for vegetarians or anyone looking for a comforting baked dish packed with flavor and nutrients, this recipe is also versatile. You can easily customize it with your favorite vegetables or herbs. Whether you’re feeding a crowd, preparing for the week, or simply want a comforting dish with rustic Mediterranean flair, this casserole delivers in taste, texture, and nutrition.
Preparation Time
15 minutes
Cook Time
30 minutes
Total Time
45 minutes
Yield
Serves 4–6
Cuisine
Mediterranean-inspired, Vegetarian
Ingredients
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4 eggs
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Salt (to taste)
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Ground black pepper (to taste)
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1/2 cup (120 ml) cream
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8 oz (250 g) wheat flour
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3 fresh potatoes
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Fresh spinach (a few handfuls)
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Olive oil (as needed)
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1 fresh onion
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1 fresh carrot
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1 fresh red bell pepper
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Sweet paprika powder (to taste)
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Garlic powder (to taste)
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7 oz (200 g) mozzarella cheese
Directions
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Prepare the vegetables: Wash and peel the potatoes and carrot. Cut them into small cubes or thin slices for even cooking. Dice the onion and red bell pepper. Chop the spinach and parsley roughly.
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Sauté the vegetables: In a large skillet, heat olive oil and sauté the onion, carrot, and bell pepper until slightly softened. Add in the potatoes and continue cooking until they begin to brown slightly. Add spinach last and cook briefly until wilted.
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Prepare the egg-flour mixture: In a large mixing bowl, beat the eggs. Add salt, pepper, cream, garlic powder, sweet paprika, and flour. Whisk until smooth and lump-free.
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Combine and season: Fold the sautéed vegetables into the egg-flour mixture. Add chopped parsley and adjust seasoning with more salt and pepper if needed.
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Assemble the casserole: Pour the entire mixture into a greased baking dish. Spread evenly. Sprinkle the top with shredded mozzarella cheese.
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Bake: Place in a preheated oven at 360°F (180°C) and bake for about 30 minutes, or until golden brown and set in the center.
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Serve: Let cool slightly before slicing. Garnish with more fresh parsley and serve warm.
Nutritional Information (Approximate per Serving)
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Calories: 350
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Protein: 14g
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Carbohydrates: 30g
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Fats: 20g
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Fiber: 4g
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Calcium: 20% DV
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Iron: 15% DV
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Vitamin A: 60% DV
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Vitamin C: 45% DV
Origin and Popularity
This type of dish is inspired by rustic European and Mediterranean comfort food—especially from regions like Italy, Greece, and France—where casseroles and bakes are common ways to use seasonal vegetables. It’s particularly beloved in vegetarian households for being filling without meat and popular among busy families due to how easy it is to prepare and reheat.
Reasons to Love This Recipe
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Wholesome and nourishing: Packed with veggies and protein from eggs and cheese.
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Easy to prepare: Minimal chopping and mixing, then the oven does the rest.
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Customizable: Swap out ingredients based on what’s in your fridge.
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Meal prep friendly: Makes great leftovers and reheats well.
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Comforting flavor: Creamy, cheesy, and seasoned with just the right touch of herbs.
Health Benefits
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Spinach is high in iron, vitamin K, and antioxidants.
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Potatoes provide fiber, potassium, and complex carbs for energy.
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Eggs offer high-quality protein and essential nutrients like choline.
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Carrots and bell peppers bring beta-carotene and immune-boosting vitamins.
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Mozzarella cheese adds calcium and contributes to bone health.
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Parsley is rich in vitamin C and supports digestion.
Serving Suggestions
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Pair it with a fresh green salad or tomato cucumber salad for a refreshing contrast.
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Serve alongside a bowl of creamy tomato soup or herbed yogurt dip.
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Add a side of garlic bread or roasted chickpeas for a crunchy element.
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Drizzle with balsamic glaze or a lemon tahini sauce to enhance flavor.
Cooking Tips
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Pre-cook the potatoes slightly in the pan before baking to ensure they’re fully tender.
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Whisk the batter thoroughly to avoid flour lumps.
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Use a glass or ceramic baking dish for even cooking and browning.
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Don’t overbake—remove from the oven when the center is just set and the cheese is golden.
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Let it rest for 5–10 minutes before slicing to help it firm up.
Variations
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Add protein: Include cooked shredded chicken, chickpeas, or crumbled tofu.
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Make it spicy: Add chili flakes or sliced jalapeños.
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Swap the veggies: Try zucchini, corn, mushrooms, or leeks.
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Make it gluten-free: Substitute wheat flour with chickpea or almond flour.
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Lower fat option: Use low-fat cream and reduced-fat cheese.
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Add herbs: Mix in fresh dill, basil, or oregano for extra flavor.
Conclusion
This Savory Baked Vegetable and Potato Casserole is the ultimate comfort food with a healthy twist. It’s nourishing, adaptable, and just the kind of dish that brings everyone to the table. Whether you’re cooking for a busy weeknight or planning a vegetarian main course for a special occasion, this casserole checks all the boxes: flavor, texture, and simplicity. With its creamy interior, melty mozzarella topping, and colorful veggie medley, it’s guaranteed to become a go-to recipe in your collection.
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Yes, just thaw and squeeze out the moisture before adding it to the dish.
2. What other cheese can I use besides mozzarella?
Try cheddar, gouda, feta, or a blend for varied flavor.
3. Can I make this ahead of time?
Yes, you can prepare and refrigerate the uncooked mixture, then bake when ready.
4. How do I store leftovers?
Keep them in an airtight container in the fridge for up to 3–4 days.
5. Can I freeze this casserole?
Yes, freeze after baking. Thaw overnight in the fridge and reheat in the oven.
6. How do I make this dairy-free?
Use plant-based cream and dairy-free cheese alternatives.
7. Is it suitable for kids?
Absolutely! It’s mild, cheesy, and packed with hidden veggies.
8. What can I serve this with?
Great with salad, soup, or even as a side for grilled proteins.
9. Can I use whole wheat flour?
Yes, though the texture will be slightly denser.
10. Is it possible to add more eggs or reduce the flour?
You can adjust the egg-to-flour ratio slightly for texture, but too much egg may make it rubbery.