This Vegetable and Cheese Casserole is a hearty, wholesome dish loaded with fresh vegetables and topped with a creamy, cheesy egg mixture. It’s a perfect choice for a family dinner or a potluck meal, offering both flavor and nutrition.
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Servings: 4-6
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Ingredients
- 400 g (14 oz) broccoli, cut into florets
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 carrot, sliced
- 200 g (7 oz) peppers, chopped
- 200 g (7 oz) mushrooms, sliced
- Salt, to taste
- Pepper, to taste
- Oregano, to taste
- 4 eggs
- 200 ml (3/4 cup) cream (20%)
- 100 g (1 cup) mozzarella cheese, grated
- Olive oil, for cooking
Directions
- Prepare the Vegetables:
- Heat a little olive oil in a large skillet over medium heat.
- Add chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add broccoli florets, sliced carrot, chopped peppers, and sliced mushrooms.
- Season with salt, pepper, and oregano to taste.
- Cook for 5-7 minutes, stirring occasionally, until vegetables are tender but still crisp.
- Prepare the Egg Mixture:
- In a mixing bowl, whisk together eggs and cream until smooth.
- Stir in grated mozzarella cheese and season with a pinch of salt and pepper.
- Assemble the Casserole:
- Preheat your oven to 180°C (350°F).
- Lightly grease a baking dish with olive oil.
- Transfer the cooked vegetables to the prepared baking dish and spread them evenly.
- Pour the egg and cream mixture over the vegetables, ensuring it covers them completely.
- Bake the Casserole:
- Place the dish in the preheated oven and bake for 20-25 minutes, or until the egg mixture is set and the top is golden and bubbly.
- Serve:
- Let the casserole cool for 5 minutes before serving.
- Slice and serve warm as a main dish or side.
5 Serving Suggestions
- Pair with a fresh green salad for a light and balanced meal.
- Serve alongside crusty bread or garlic toast.
- Add a dollop of sour cream or Greek yogurt for a creamy complement.
- Pair with grilled chicken or fish for a protein-rich meal.
- Enjoy with a side of roasted potatoes or rice.
Cooking Tips
- Cut the vegetables into uniform sizes to ensure even cooking.
- Use fresh mozzarella for a richer, creamier texture.
- For added flavor, sprinkle Parmesan cheese on top before baking.
- Substitute heavy cream with half-and-half for a lighter option.
- Add a pinch of red pepper flakes for a touch of heat.
Nutritional Benefits
- Broccoli: High in fiber, vitamins C and K, and antioxidants.
- Eggs: Provide high-quality protein and essential nutrients.
- Mushrooms: Rich in B vitamins and low in calories.
- Carrots: Packed with beta-carotene, supporting eye health.
- Cheese and Cream: Add calcium and healthy fats.
Dietary Information
- Vegetarian-Friendly: Contains no meat products.
- Low-Carb: Suitable for low-carb diets.
- Gluten-Free: Naturally free of gluten without modifications.
- Customizable: Easily adaptable with different vegetables or cheeses.
Nutritional Facts (Per Serving)
- Calories: ~240
- Protein: 12 g
- Carbohydrates: 10 g
- Fat: 18 g
- Fiber: 2 g
- Sodium: ~300 mg
Storage
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze portions for up to 1 month. Thaw overnight in the fridge before reheating.
- Reheating: Warm in the oven at 180°C (350°F) or microwave until heated through.
Why You’ll Love This Recipe
- Packed with colorful vegetables and cheesy goodness.
- Simple to make with common ingredients.
- Versatile enough for breakfast, lunch, or dinner.
- Comforting and satisfying for the whole family.
Conclusion
This Vegetable and Cheese Casserole is a perfect way to enjoy a variety of fresh vegetables in a creamy, cheesy dish. Whether served as a main course or a side, it’s a delightful addition to any meal. Easy to prepare and packed with flavor, this casserole will quickly become a family favorite.
10 Frequently Asked Questions
- Can I add meat to this casserole?
Yes, cooked chicken, bacon, or sausage would make great additions. - What other vegetables can I use?
Spinach, zucchini, or cauliflower can be added or substituted. - Can I use a different type of cheese?
Absolutely! Cheddar, Gouda, or Parmesan work well. - Can I make this dish dairy-free?
Substitute cream with a plant-based alternative and use dairy-free cheese. - How do I prevent the casserole from being watery?
Ensure vegetables are cooked to release excess moisture before baking. - Can I prepare this casserole ahead of time?
Yes, assemble it and refrigerate for up to 24 hours before baking. - Can I freeze this casserole?
Yes, freeze after baking for up to 1 month. Reheat in the oven when ready to serve. - What can I serve with this casserole?
Pair with salad, rice, or a protein like grilled chicken or fish. - Can I use egg substitutes?
Yes, use a vegan egg replacer or flax eggs if desired. - How can I add more flavor to this dish?
Use herbs like thyme or rosemary, and consider adding chili flakes or paprika.
Vegetable and Cheese Casserole
Recipe card for Vegetable and Cheese Casserole.
Ingredients
Method
Preparation
- Prepare the Vegetables: Heat a little olive oil in a large skillet over medium heat.
- Add chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add broccoli florets, sliced carrot, chopped peppers, and sliced mushrooms.
- Season with salt, pepper, and oregano to taste.
- Cook for 5-7 minutes, stirring occasionally, until vegetables are tender but still crisp.
- Prepare the Egg Mixture: In a mixing bowl, whisk together eggs and cream until smooth.
- Stir in grated mozzarella cheese and season with a pinch of salt and pepper.
- Assemble the Casserole: Preheat your oven to 180°C (350°F).
- Lightly grease a baking dish with olive oil.
- Transfer the cooked vegetables to the prepared baking dish and spread them evenly.
- Pour the egg and cream mixture over the vegetables, ensuring it covers them completely.
- Bake the Casserole: Place the dish in the preheated oven and bake for 20-25 minutes, or until the egg mixture is set and the top is golden and bubbly.
- Serve: Let the casserole cool for 5 minutes before serving.
- Slice and serve warm as a main dish or side.