A hearty and nutritious dish loaded with vegetables, creamy flavors, and topped with gooey mozzarella cheese. This casserole is perfect for a wholesome dinner and pairs wonderfully with a refreshing yogurt-based sauce.
Total Time
- Preparation Time: 20 minutes
- Cooking Time: 30 minutes
- Total Time: 50 minutes
Ingredients
Base Mixture:
- Eggs: 4
- Salt: To taste
- Black Pepper: To taste
- Cream: 150 ml
- Flour: 50 grams
- Baking Powder: 1 teaspoon
- Dill: Chopped, to taste
For Cooking:
- Vegetable Fat: For frying
- Onion: 1, finely chopped
- Garlic: 1 clove, minced
- Carrot: 1, grated
- Pepper: 1, diced
- Mushrooms: 200 grams, sliced
- Cabbage: 1 small head, finely shredded
- Mozzarella Cheese: 200 grams, grated
For the Sauce:
- Yogurt: 2 tablespoons
- Mayonnaise: 1 tablespoon
- Lemon Juice: 1 tablespoon
- Black Pepper: To taste
- Dill: Chopped, to taste
Instructions
1. Prepare the Base Mixture:
- Preheat Oven: Set the oven to 180°C (356°F).
- Mix Ingredients: Whisk eggs, salt, black pepper, cream, flour, and baking powder in a bowl until smooth. Stir in chopped dill.
2. Prepare the Vegetables:
- Cook Vegetables:
- Heat vegetable fat in a large pan over medium heat.
- Sauté onion and garlic until translucent.
- Add grated carrot and diced pepper, cooking for 2-3 minutes.
- Stir in sliced mushrooms and cook until browned.
- Add shredded cabbage and cook until softened. Season with salt and black pepper.
3. Assemble and Bake:
- Combine and Bake:
- Spread the cooked vegetables evenly in a large baking dish.
- Pour the egg and cream mixture over the vegetables.
- Top with grated mozzarella cheese.
- Bake: Place in the oven and bake for 20 minutes, or until the cheese is golden brown and bubbling.
4. Prepare the Sauce:
- Mix Sauce Ingredients: Combine yogurt, mayonnaise, lemon juice, black pepper, and chopped dill in a small bowl. Mix well and set aside.
5. Serve:
- Let the casserole cool slightly before slicing.
- Serve with a drizzle of the prepared sauce.
- Garnish with additional dill if desired.
Serving Suggestions
- Pair with crusty bread or garlic bread for a complete meal.
- Serve alongside a fresh green salad for added crunch.
- Add a side of roasted potatoes or quinoa for extra sustenance.
- Garnish with extra grated cheese and fresh herbs for presentation.
- Complement with a glass of chilled white wine or sparkling water.
Cooking Tips
- Use pre-shredded cabbage to save time.
- Substitute mozzarella with cheddar or Parmesan for a flavor twist.
- Add a pinch of chili flakes for a spicy kick.
- For a richer sauce, use sour cream instead of yogurt.
- Cook vegetables in batches if your pan is small to ensure even cooking.
Nutritional Benefits
- Eggs: High in protein and essential vitamins.
- Cabbage: Rich in fiber and vitamin C.
- Mushrooms: Provide antioxidants and selenium.
- Cream: Adds calcium and a creamy texture.
- Yogurt Sauce: A healthy dose of probiotics.
Dietary Information
- Vegetarian-Friendly: Contains no meat.
- Customizable: Can be made gluten-free by using gluten-free flour.
Nutritional Facts (Per Serving, Makes 6 Servings)
- Calories: 250
- Protein: 12 g
- Fat: 18 g
- Carbohydrates: 10 g
- Fiber: 3 g
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze portions for up to 2 months. Reheat in the oven or microwave before serving.
- Reheating: Warm in the oven at 180°C (356°F) to maintain texture.
Why You’ll Love This Recipe
- Wholesome and Nutritious: Packed with vegetables and protein.
- Comforting and Flavorful: The creamy base and melted cheese are irresistible.
- Versatile: Perfect as a main or side dish.
- Easy to Make: Simple steps and everyday ingredients.
- Customizable: Adjust vegetables and spices to suit your taste.
Conclusion
This Vegetable Casserole with Cheese and Cream Sauce is a versatile and crowd-pleasing dish. Its combination of tender vegetables, creamy egg mixture, and gooey cheese makes it an excellent choice for any meal. Serve it with the tangy yogurt sauce to elevate the flavors and enjoy a wholesome, delicious experience.
Frequently Asked Questions
- Can I add other vegetables? Yes, zucchini, spinach, or bell peppers work well.
- Can I use a different cheese? Absolutely! Cheddar, Parmesan, or Gouda are great alternatives.
- Is this dish gluten-free? Use gluten-free flour and baking powder for a gluten-free version.
- Can I prepare it in advance? Yes, assemble the casserole and refrigerate it overnight. Bake when ready to serve.
- Can I freeze leftovers? Yes, store in an airtight container and freeze for up to 2 months.
- What’s a good substitute for cream? Use milk with a bit of cornstarch for a lighter option.
- How do I make it spicier? Add chopped chili or cayenne pepper to the vegetable mix.
- Can I skip the sauce? The sauce is optional but adds a delightful tang.
- How do I prevent a soggy base? Ensure vegetables are well-cooked and moisture is reduced before assembling.
- Can I use frozen vegetables? Yes, but thaw and drain them well before cooking.