Why You’ll Love This Recipe

Nutritious and Satisfying – Loaded with fiber-rich potatoes, broccoli, and mushrooms for a well-balanced meal.
Rich and Creamy – A blend of eggs, Greek yogurt, and cheese creates a luscious texture.
Flavor-Packed – Garlic, basil, and dill add depth and freshness to every bite.
Perfect for Meal Prep – Make it ahead of time and enjoy leftovers throughout the week.
Family-Approved – Even picky eaters will love this cheesy, veggie-packed casserole.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 head of broccoli
4 potatoes
Olive oil
Salt and black pepper, to taste
½ teaspoon dried garlic
1 onion, finely chopped
1 carrot, grated
400g (14.1 ounces) mushrooms, sliced
½ teaspoon dried basil
4 eggs
100g (3.52 ounces) Greek yogurt or sour cream
100ml (½ cup) milk
150g (5.29 ounces) cheese, grated
Small piece of Parmesan cheese, grated
Handful of cherry tomatoes, halved
Fresh basil leaves for garnish
1 cucumber, finely chopped
1 garlic clove, minced
Fresh dill, chopped
Juice of ½ lime

Directions

1. Prepare the Vegetables

Peel and cut the potatoes into cubes. Boil them in salted water until slightly tender but not fully cooked (about 8-10 minutes). Drain and set aside.
Cut the broccoli into small florets and blanch them in boiling water for 2-3 minutes. Drain and set aside.

2. Sauté the Vegetables

Heat olive oil in a large pan over medium heat.
Add the chopped onion and cook until softened.
Stir in the grated carrot, mushrooms, salt, black pepper, dried garlic, and basil. Sauté until the mushrooms are golden and tender (about 5-7 minutes).

3. Prepare the Egg Mixture

In a bowl, whisk together the eggs, Greek yogurt (or sour cream), and milk until smooth.

4. Assemble the Casserole

Preheat the oven to 375°F (190°C) and grease a baking dish.
Layer the boiled potatoes at the bottom of the dish.
Add the sautéed mushrooms and vegetables on top.
Spread the blanched broccoli evenly.
Pour the egg mixture over everything, ensuring it covers the vegetables.
Sprinkle the grated cheese and Parmesan cheese on top.
Arrange cherry tomatoes over the casserole for added flavor and color.

5. Bake the Casserole

Place the dish in the oven and bake for 25-30 minutes, or until the cheese is golden and bubbly.

6. Prepare the Cucumber Topping

In a small bowl, mix chopped cucumber, minced garlic, fresh dill, and lime juice.
Serve as a refreshing side or topping for the casserole.

7. Garnish and Serve

Once baked, remove from the oven and let it cool for a few minutes.
Garnish with fresh basil leaves and serve warm with the cucumber topping.

Servings and Timing

Servings: 4-6
Prep Time: 15 minutes
Cooking Time: 40 minutes
Total Time: 55 minutes
Calories: ~350 kcal per serving

Variations

Spicier Version – Add red pepper flakes or a pinch of chili powder for heat.
Dairy-Free Alternative – Use plant-based yogurt, dairy-free cheese, and almond milk.
More Veggies – Try adding zucchini, bell peppers, or spinach for added variety.
Low-Carb Option – Replace potatoes with cauliflower for a lower-carb alternative.

Storage/Reheating

Refrigeration: Store leftovers in an airtight container for up to 3 days.
Freezing: Freeze for up to 2 months. Thaw in the fridge before reheating.
Reheating: Warm in the oven at 350°F (175°C) for 10-15 minutes, or microwave for 1-2 minutes until heated through.

FAQs

Can I use frozen broccoli?

Yes! Just thaw and drain it well before using to avoid excess moisture.

Can I make this ahead of time?

Absolutely! Assemble the casserole a day in advance and refrigerate until ready to bake.

Can I replace the mushrooms?

Yes, you can use zucchini, eggplant, or bell peppers instead.

What’s the best cheese for this recipe?

Mozzarella, cheddar, or gouda work well for melting, while Parmesan adds extra flavor.

Can I add breadcrumbs on top?

Yes! Adding panko breadcrumbs mixed with olive oil will create a crispy topping.

Is this casserole gluten-free?

Yes, all the ingredients are naturally gluten-free.

Can I skip the eggs?

You can replace eggs with a mixture of blended silken tofu and a little cornstarch for a plant-based version.

How do I make it more filling?

Serve with a side of crusty bread or a fresh green salad.

Can I use sweet potatoes instead of regular potatoes?

Yes! Sweet potatoes add a slightly sweet contrast to the savory flavors.

How do I know when the casserole is done?

The top should be golden brown, and the center should be set. A toothpick inserted should come out clean.

Conclusion

This Baked Broccoli and Potatoes Casserole is a must-try for anyone who loves comforting, veggie-packed dishes. It’s creamy, cheesy, and full of delicious flavors. Whether you’re making it for a cozy family dinner or meal prepping for the week, this dish is guaranteed to be a hit. Try it this weekend and enjoy a satisfying homemade meal!