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Baked Broccoli and Potatoes Casserole

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Baked Broccoli and Potatoes Casserole is a creamy, cheesy, and nutritious dish packed with hearty vegetables, Greek yogurt, and flavorful seasonings. Perfect as a main course or side dish, this easy-to-make casserole is a family favorite. Serve it warm with a refreshing cucumber topping for a delicious and wholesome meal.

Ingredients

For the Casserole:

  • 1 head of broccoli, cut into florets
  • 4 potatoes, peeled and cubed
  • 2 tablespoons olive oil
  • Salt and black pepper, to taste
  • ½ teaspoon dried garlic
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 400g (14.1 oz) mushrooms, sliced
  • ½ teaspoon dried basil
  • 4 eggs
  • 100g (3.5 oz) Greek yogurt or sour cream
  • 100ml (½ cup) milk
  • 150g (5.3 oz) grated cheese (cheddar, mozzarella, or gouda)
  • ¼ cup grated Parmesan cheese
  • Handful of cherry tomatoes, halved
  • Fresh basil leaves for garnish

For the Cucumber Topping:

  • 1 cucumber, finely chopped
  • 1 garlic clove, minced
  • 1 tablespoon fresh dill, chopped
  • Juice of ½ lime

Instructions

  • Prepare the Vegetables

    • Boil cubed potatoes in salted water for 8-10 minutes until slightly tender. Drain.
    • Blanch broccoli florets in boiling water for 2-3 minutes. Drain.

  • Sauté the Vegetables

    • Heat olive oil in a large pan over medium heat.
    • Sauté onion until softened. Add carrot, mushrooms, dried garlic, basil, salt, and pepper.
    • Cook for 5-7 minutes until mushrooms are tender.

  • Prepare the Egg Mixture

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

  • Assemble the Casserole

    • Preheat oven to 375°F (190°C) and grease a baking dish.
    • Layer potatoes at the bottom, followed by sautéed mushrooms and broccoli.
    • Pour the egg mixture over the vegetables.
    • Sprinkle grated cheese and Parmesan on top.
    • Arrange cherry tomatoes for added color and flavor.

  • Bake the Casserole

    • Bake for 25-30 minutes, until the cheese is golden and bubbly.

  • Prepare the Cucumber Topping

    • In a small bowl, mix chopped cucumber, minced garlic, fresh dill, and lime juice.

  • Garnish and Serve

    • Let the casserole cool for a few minutes.
    • Garnish with fresh basil and serve with the cucumber topping.

Notes

  • Dairy-Free Option: Use plant-based yogurt, dairy-free cheese, and almond milk.
  • Low-Carb Version: Replace potatoes with cauliflower.
  • Extra Crisp Topping: Add panko breadcrumbs mixed with olive oil before baking.

Find it online: https://avarecipe.com/baked-broccoli-and-potatoes-casserole/