This Broccoli and Potato Casserole is a revelation! It’s bursting with flavor and comes together in under an hour, making it the perfect weekend dinner recipe.
Weekends were made for comfort food, at least in my house. After a long week of chasing deadlines and wrangling carpool, there’s nothing more satisfying than curling up on the couch with a plate of something warm and delicious. But sometimes, comfort food can feel a little…heavy. Don’t get me wrong, I love a good mac and cheese as much as the next person, but by Sunday night, I’m usually craving something a little lighter, yet still bursting with flavor.
Enter this Broccoli and Potato Casserole. It all started a few months ago when I stumbled upon a recipe video. The YouTuber promised a dish that was “easy, delicious, and perfect for a weekend lunch.” Skeptical but intrigued, I decided to give it a whirl. Let me tell you, this casserole did not disappoint!
Why you’ll love this recipe
- Easy to make: This casserole comes together in under an hour, making it perfect for busy weeknights.
- Flavorful: The combination of broccoli, potatoes, cheese, and creamy egg mixture is simply irresistible.
- Versatile: You can easily customize this recipe to your liking.
- Family-friendly: This casserole is sure to be a hit with everyone at the table.
- Leftovers freeze well: This casserole is perfect for meal prepping. Simply freeze leftovers in an airtight container for up to 3 months.
So next time you’re looking for a quick and easy dinner recipe that everyone will love, give this Broccoli and Potato Casserole a try! You won’t be disappointed.
Ingredients
- 1 head of broccoli
- 1 tablespoon salt
- 4 potatoes
- Olive oil
- Salt and black pepper, to taste
- Dried garlic powder, to taste
- 1 onion
- 1 carrot
- 400g mushrooms
- Fresh basil leaves
- 4 eggs
- 100g Greek yogurt or sour cream
- 1/2 cup milk
- Cherry tomatoes
- 150g cheese
- Parmesan cheese
- 1 cucumber
- 1 garlic clove
- Dill
- Juice of 1/2 lime
- 1 tablespoon mayonnaise
Instructions
- Preheat your oven to 180°C (350°F).
- Prepare the broccoli: Pour boiling water over the broccoli florets and add 1 tablespoon of salt. Let it sit for 10-15 minutes, then drain.
- Prepare the potatoes: Cut the potatoes into cubes and fry them in olive oil with salt, black pepper, and dried garlic powder until they are half cooked.
- Sauté the vegetables: In a separate pan, saute the chopped onion for 3 minutes. Add the chopped carrot and cook for another 3 minutes. Finally, add the sliced mushrooms and cook until golden brown. Season with salt, black pepper, dried basil, and dried garlic powder.
- Whisk the egg mixture: In a large bowl, whisk together the eggs, Greek yogurt or sour cream, milk, and salt and pepper.
- Assemble the casserole: In a baking dish, layer the half-cooked potatoes, broccoli florets, and sauteed vegetables. Pour the egg mixture over the top and add cherry tomatoes.
- Bake the casserole: Bake for 25 minutes at 180°C (350°F).
- Top with cheese: Remove the casserole from the oven and sprinkle with shredded cheese and Parmesan cheese.
- Broil until golden brown: Increase the oven temperature to 200°C (400°F) and broil the casserole for 15 minutes, or until the cheese is golden brown and bubbly.
- Make the sauce (optional): While the casserole is broiling, prepare a simple sauce by mixing together Greek yogurt or sour cream, mayonnaise, chopped cucumber, minced garlic, chopped dill, and lime juice.
- Serve: Serve the casserole hot, topped with the optional sauce and fresh basil leaves.
