This recipe will change your mind about healthy dinners! It’s full of flavor, comes together quickly, and is perfect for busy weeknights. Plus, it’s a crowd-pleaser – even meat-lovers will enjoy this satisfying vegetarian dish.
Let’s be honest, weeknight dinners can be a struggle. You’re tired, you’re hungry, and the idea of slaving over a hot stove for an hour sounds about as appealing as, well, cleaning the oven. But fear not, my fellow busy bees! This recipe is here to change your game.
It all started with a fridge full of random leftovers – some leftover roasted potatoes, half a head of broccoli staring me down, and an onion that was getting a little sad. I wasn’t exactly inspired, but I knew I needed to create something edible. And then, this magic happened.
This Broccoli and Potato Casserole is ridiculously easy to throw together, uses up those odds and ends in the fridge, and ends up being surprisingly delicious and satisfying. Plus, it’s healthy – win, win, win! Even my husband, the resident meat-lover, devoured this dish with gusto. So ditch the takeout menus and the greasy frying pans, and get ready to whip up this weeknight wonder!
INGREDIENTS
For the Base:
- 1 kg (2.2 lbs) potatoes, peeled and cubed
- 1 teaspoon salt
- 1 head of broccoli, cut into florets
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1 onion, chopped
- Olive oil
- 100 g (1/2 cup) shredded cheese
- Chopped parsley and dill
For the Egg Mixture:
- Cooled cooked potatoes (from the base)
- 1 egg
- Salt and black pepper to taste
- Garlic powder (optional)
- 2-3 tablespoons Greek yogurt
For the Sauce (Optional):
- 2 tablespoons mayonnaise
- 2 tablespoons Greek yogurt
- 1 cucumber, finely chopped or grated
- Chopped dill
- Garlic clove (optional, minced)
INSTRUCTIONS
- Prepare the Base: Preheat your oven to 180°C (350°F). In a large pot, boil the cubed potatoes with 1 teaspoon of salt until tender. Drain and set aside to cool slightly.
- Cook the Broccoli: While the potatoes are cooking, bring a separate pot of water to a boil. Add the broccoli florets, sugar, and 1/2 teaspoon of salt. Cook for 2 minutes, then drain and rinse with cold water to stop the cooking process.
- Sauté the Onion: Heat olive oil in a pan over medium heat. Add the chopped onion and cook until softened and golden brown, about 5 minutes.
- Combine the Base: In a large bowl, combine the cooled potatoes, cooked broccoli, and sautéed onion. Add the shredded cheese and fresh herbs (parsley and dill) and mix well.
- Make the Egg Mixture: In a separate bowl, whisk together the egg, salt, black pepper, and garlic powder (if using). Stir in the Greek yogurt until well combined.
- Assemble and Bake: Pour the egg mixture over the potato and broccoli mixture in the bowl. Toss to coat evenly. Transfer everything to a baking dish greased with olive oil.
- Optional: Wet Hands for Shaping: The mixture might be slightly sticky. To make shaping easier, dip your hands in water before pressing the potato mixture evenly into the baking dish.
- Bake and Enjoy! Bake the casserole for 25 minutes, or until golden brown on top and heated through.
- Sauce Time (Optional): While the casserole bakes, prepare the sauce by simply mixing together mayonnaise, Greek yogurt, chopped cucumber, dill, and optional minced garlic.
- Serve and Savor: Serve the warm casserole with a dollop of the creamy sauce (if using) and enjoy a healthy and delicious meal!
Tips
- Feel free to adjust the amount of cheese and herbs to your liking.
- For a vegan option, use vegan cheese and omit the Greek yogurt in the egg mixture.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.
