This delicious veggie casserole combines the hearty flavors of potatoes and broccoli with an array of vibrant vegetables. This dish is perfect for a weekend meal or a side dish for family gatherings. Its simplicity and nutritional benefits make it a favorite choice for many, especially those looking for a tasty and wholesome meal.
Benefits:
- Nutrient-Rich: Broccoli and potatoes are excellent sources of vitamins C and K, fiber, and antioxidants.
- Low-Calorie: This casserole is packed with veggies, making it a satisfying yet low-calorie meal.
- Heart-Healthy: Olive oil and the variety of vegetables in this dish contribute to heart health by providing good fats and essential nutrients.
Ingredients:
- 4 potatoes
- 1 broccoli
- 2 teaspoons salt, divided
- 1 onion
- 1 carrot
- Olive oil
- 2 cloves garlic
- 1 red pepper
- 2 small green peppers
- A handful of cherry tomatoes
- 4 eggs
Instructions:
- Preparation: Preheat your oven to 375°F (190°C). Peel and chop the potatoes and carrot into bite-sized pieces. Cut the broccoli into florets.
- Cook the Vegetables: Boil the potatoes and carrots in a pot of salted water for about 10 minutes until tender. Drain and set aside. In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and cook for another minute.
- Add Broccoli and Peppers: Add the broccoli florets, red pepper, and green peppers to the skillet. Sauté for 5-7 minutes until they begin to soften. Season with a teaspoon of salt and mix well.
- Combine and Season: In a large casserole dish, combine the boiled potatoes, carrots, and sautéed vegetables. Add the cherry tomatoes. Whisk the eggs in a bowl with the remaining salt and pour over the vegetables, ensuring even distribution.
- Bake: Place the casserole in the preheated oven and bake for 25-30 minutes or until the eggs are set and the top is golden brown.
- Serve: Let the casserole cool slightly before serving.
Helpful Tips:
- Cut Evenly: Chop the vegetables into similar sizes to ensure even cooking.
- Check the Eggs: Make sure the eggs are fully cooked by inserting a knife in the center of the casserole; it should come out clean.
- Flavor Variations: Add herbs like thyme or rosemary for extra flavor.
FAQs:
- Can I use other vegetables?
Yes, feel free to add or substitute with other vegetables like zucchini, mushrooms, or asparagus. - How can I make it vegan?
Substitute the eggs with a mixture of chickpea flour and water or use a vegan egg substitute.
Serving Suggestions:
- Pairing: Serve with a fresh green salad or whole-grain bread for a complete meal.
- Garnish: Sprinkle with fresh parsley or grated cheese for extra flavor.
Servings:
4-6 servings
Time:
- Preparation: 20 minutes
- Cooking: 40 minutes
- Total: 1 hour
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Recipe Card
Veggie Casserole With Broccoli
This delicious veggie casserole combines the hearty flavors of potatoes and broccoli with an array of vibrant vegetables. This dish is perfect for a weekend meal or a side dish for family gatherings. Its simplicity and nutritional benefits make it a favorite choice for many, especially those looking for a tasty and wholesome meal.
Ingredients
- – 4 potatoes
- – 1 broccoli
- – 2 teaspoons salt divided
- – 1 onion
- – 1 carrot
- – Olive oil
- – 2 cloves garlic
- – 1 red pepper
- – 2 small green peppers
- – A handful of cherry tomatoes
- – 4 eggs
Instructions
- **Preparation:** Preheat your oven to 375°F (190°C). Peel and chop the potatoes and carrot into bite-sized pieces. Cut the broccoli into florets.
- **Cook the Vegetables:** Boil the potatoes and carrots in a pot of salted water for about 10 minutes until tender. Drain and set aside. In a large skillet, heat a splash of olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the garlic and cook for another minute.
- **Add Broccoli and Peppers:** Add the broccoli florets, red pepper, and green peppers to the skillet. Sauté for 5-7 minutes until they begin to soften. Season with a teaspoon of salt and mix well.
- **Combine and Season:** In a large casserole dish, combine the boiled potatoes, carrots, and sautéed vegetables. Add the cherry tomatoes. Whisk the eggs in a bowl with the remaining salt and pour over the vegetables, ensuring even distribution.
- **Bake:** Place the casserole in the preheated oven and bake for 25-30 minutes or until the eggs are set and the top is golden brown.
- **Serve:** Let the casserole cool slightly before serving.