baked vegetable casserole with a creamy egg and cheese topping
Introduction
This creamy vegetable casserole is a wholesome, vibrant dish that transforms everyday vegetables into a cheesy, savory delight. It’s perfect for a family dinner, a potluck side, or even a vegetarian main. With its combination of tender-crisp vegetables and a golden, bubbly topping, it’s both nourishing and indulgent.
Origin and Cultural Significance
Vegetable bakes have roots in many global cuisines—from French gratins to American casseroles. This version leans into European comfort food traditions while staying flexible and modern. Casseroles became especially popular in mid-20th-century America, known for being convenient, family-friendly meals. Adding eggs and cheese brings in frittata or quiche-like elements, making it a fusion of styles and a celebration of baked comfort.
Ingredients Quantity
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup cherry tomatoes, halved
- 1 yellow bell pepper, sliced
- 1 cup shredded cheese (mozzarella, cheddar, or a blend)
- 4 large eggs
- 1 cup milk or cream
- 2 tablespoons chopped fresh parsley or dill
- Salt and black pepper to taste
- 1 tablespoon olive oil or butter (optional, for greasing dish)
Optional Additions
- Cooked and crumbled bacon or sausage for added protein
- Sautéed onions or leeks for deeper flavor
- Spinach or kale for extra greens
- A pinch of red pepper flakes for heat
- Parmesan cheese for extra sharpness on top
Tips for Success
- Lightly steam or blanch tougher vegetables like broccoli and cauliflower beforehand for better texture.
- Whisk the eggs and milk until smooth and well combined to avoid clumps.
- Let the dish sit for a few minutes after baking before cutting into it—this helps it set properly.
- Grease the baking dish to prevent sticking and ensure easy serving.
- Use a mix of cheeses for more flavor depth and a bubbly golden top.
Instructions
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