This Vegetable and Egg Casserole is a wholesome and comforting dish that brings together a variety of vegetables and a creamy, cheesy topping. Packed with cauliflower, mushrooms, zucchini, and more, it’s a great way to enjoy a healthy and flavorful meal. The egg mixture binds everything together while the cheesy topping adds richness and texture.
Preparation, Cook, and Total Times
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Preparation Time: 20 minutes
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Cooking Time: 45 minutes
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Total Time: 1 hour 5 minutes
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Yield: Serves 4-6
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Cuisine: Vegetarian, Comfort Food
Full List of Ingredients
Vegetables:
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1 cauliflower, cut into florets
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1 onion, chopped
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1 carrot, grated
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200g mushrooms, chopped
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1 zucchini, cut into small pieces
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Salt, to taste
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Pepper mixture, to taste
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100g cherry tomatoes, chopped
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1 cucumber, grated
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Fresh dill, chopped
Egg Mixture:
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4 eggs
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200g sour cream
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Salt, to taste
Topping:
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100g cheese, grated (cheddar, mozzarella, or your choice)
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60g sour cream
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40g mayonnaise
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Salt, to taste
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Pepper mixture, to taste
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2 cloves garlic, chopped
Step-by-Step Cooking Directions
1. Prepare the Vegetables
Start by preparing the vegetables. Cut the cauliflower into small florets and set aside. Chop the onion, grate the carrot, and chop the mushrooms and zucchini into small pieces. Set the vegetables aside.
2. Sauté the Vegetables
Heat a little oil in a large skillet over medium heat. Add the chopped onion and sauté for 2-3 minutes until softened. Add the mushrooms, zucchini, and grated carrot, and cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender.
3. Add the Cauliflower
Add the cauliflower florets to the skillet and season with salt and pepper. Cook for another 5 minutes until the cauliflower begins to soften. Stir in the chopped cherry tomatoes and grated cucumber, and cook for another 2-3 minutes. Remove from heat and set aside to cool slightly.
4. Prepare the Egg Mixture
In a bowl, whisk the eggs and sour cream together until well combined. Season with salt and pepper to taste. Once the vegetables are slightly cooled, add them to the egg mixture and stir until everything is well combined.
5. Make the Topping
In a separate bowl, combine the grated cheese, sour cream, mayonnaise, chopped garlic, salt, and pepper. Stir until the ingredients are well mixed.
6. Assemble the Casserole
Preheat your oven to 180°C (350°F). Grease a baking dish with a little oil or butter. Pour the vegetable and egg mixture into the baking dish, spreading it out evenly. Top with the cheesy sour cream mixture, spreading it evenly over the top.
7. Bake the Casserole
Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the casserole is set. A toothpick inserted into the center should come out clean.
8. Cool and Serve
Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with freshly chopped dill before serving. Serve warm as a main dish or side dish.
Nutritional Information (Per Serving)
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Calories: 250
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Fat: 20g
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Saturated Fat: 9g
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Cholesterol: 180mg
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Sodium: 350mg
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Carbohydrates: 12g
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Fiber: 4g
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Sugars: 7g
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Protein: 9g
Note: Nutritional information may vary depending on specific ingredients used.
The Origins and Popularity of the Recipe
This Vegetable and Egg Casserole is inspired by classic comfort food recipes that use simple, nutritious ingredients like eggs, vegetables, and cheese. The combination of creamy eggs and a cheesy topping makes it a satisfying dish that’s both comforting and healthy. Variations of this casserole can be found in many cuisines, as it’s versatile and adaptable to different tastes and dietary preferences.
Reasons Why You’ll Love the Recipe
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Packed with Vegetables: This casserole is a great way to sneak in a variety of vegetables, making it a nutrient-dense meal.
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Creamy and Comforting: The combination of eggs, sour cream, and cheese creates a rich and comforting texture.
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Easy to Make: With simple ingredients and straightforward steps, this casserole comes together quickly and easily.
Health Benefits
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Cauliflower is low in calories and high in fiber, vitamins, and antioxidants, promoting good digestion and overall health.
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Carrots are rich in beta-carotene, which is important for eye health and immune function.
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Eggs provide high-quality protein, which helps in muscle growth and repair.
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Dill is a good source of antioxidants and has anti-inflammatory properties.
Serving Suggestions
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With a Green Salad: Pair this casserole with a fresh green salad to balance the richness of the dish.
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With Grilled Meat: Serve alongside grilled chicken or steak for a complete meal.
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As a Snack: This casserole can be enjoyed as a light snack or appetizer, especially when served warm with crusty bread.
Cooking Tips
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Sauté the Vegetables First: Cooking the vegetables before adding them to the casserole ensures they release their moisture, preventing the casserole from becoming too watery.
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Use Fresh Herbs: Fresh dill adds a burst of flavor and color to the dish. You can also try other fresh herbs like basil or thyme.
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Make It Ahead of Time: This casserole can be prepared ahead of time and baked just before serving. It stores well in the fridge for up to 2 days.
Variations to Try
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Add Protein: For a more filling dish, add cooked chicken, turkey, or tofu to the vegetable mixture.
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Vegan Version: Use a plant-based sour cream, vegan cheese, and eggs (such as flax eggs) to make a vegan version of this casserole.
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Spicy Version: Add a pinch of chili flakes or cayenne pepper to give the casserole a bit of heat.
Conclusion
This Vegetable and Egg Casserole is a delicious and versatile dish that can be served as a hearty main course or a flavorful side dish. With a creamy texture, rich flavor, and plenty of vegetables, it’s a great way to enjoy a nutritious meal that’s satisfying and comforting. Plus, with endless possibilities for customization, it’s a dish that can be adapted to suit your tastes.
10 Comprehensive FAQ Section
1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance, store it in the refrigerator, and bake it just before serving.
2. Can I freeze the casserole?
Yes, this casserole freezes well. Allow it to cool completely, then store it in an airtight container in the freezer for up to 2 months. Reheat in the oven before serving.
3. Can I use different vegetables?
Yes, you can substitute or add other vegetables like spinach, broccoli, or bell peppers to the casserole.
4. Can I make this recipe dairy-free?
Yes, use dairy-free yogurt, plant-based cheese, and a dairy-free sour cream alternative to make it dairy-free.
5. Can I make it spicier?
Yes, you can add chili flakes, diced jalapeños, or hot sauce to the mixture to give it a spicy kick.
6. How do I prevent the casserole from being too watery?
Sautéing the vegetables first and draining excess liquid from the tomatoes or cucumber will help prevent the casserole from becoming watery.
7. Can I use a different type of cheese?
Yes, you can use any cheese that melts well, such as cheddar, mozzarella, or parmesan.
8. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
9. Can I make this casserole vegan?
Yes, substitute flax eggs, dairy-free cheese, and vegan sour cream to make the casserole vegan-friendly.
10. Can I add meat to the casserole?
Yes, you can add cooked chicken, bacon, or sausage to the mixture for a heartier dish.