If you’re looking for a hearty, wholesome dish to serve the family or meal prep for the week, this veggie casserole is your new go-to. Packed with the goodness of potatoes, broccoli, and colorful vegetables, it’s a nutrient-dense recipe that’s as delicious as it is satisfying. Best of all, it’s so easy to make that it’s become a weekly tradition for many.
Why This Recipe Works
This casserole is a perfect blend of flavors and textures. Potatoes add heartiness, broccoli brings a fresh crunch, and the mix of peppers, onions, and tomatoes create a vibrant medley. Eggs tie it all together, making this dish rich and satisfying. A light drizzle of olive oil and a touch of garlic add depth, while the simplicity of the preparation keeps things quick and easy.
Ingredients
4 potatoes: Peeled and diced for the base of the casserole.
1 broccoli: Florets separated for a fresh, healthy crunch.
2 teaspoons salt: Divided, for seasoning the vegetables and the casserole.
1 onion: Chopped for a sweet, savory base.
1 carrot: Diced or grated for a subtle sweetness and color.
2 cloves garlic: Minced for added flavor.
1 red pepper: Chopped for vibrant color and sweetness.
2 small green peppers: Chopped for balance and slight bitterness.
Cherry tomatoes: A handful, halved for a juicy, tangy burst.
4 eggs: Lightly beaten to bind the casserole.
Olive oil: For sautéing and drizzling.
How to Make Veggie Casserole
Prep the Ingredients
Peel and dice the potatoes. Boil them in salted water until just tender, about 8-10 minutes. Drain and set aside.
Separate the broccoli florets and blanch them in salted boiling water for 2-3 minutes. Drain and set aside.
Cook the Vegetables
Heat a drizzle of olive oil in a large skillet over medium heat.
Sauté the onion, carrot, and garlic until fragrant and softened, about 5 minutes.
Add the red and green peppers and cook for another 3-4 minutes.
Stir in the cherry tomatoes and cook until slightly softened.
Assemble the Casserole
Preheat your oven to 375°F (190°C).
Lightly grease a casserole dish with olive oil.
Layer the boiled potatoes on the bottom of the dish.
Add the sautéed vegetable mixture on top, spreading it evenly.
Arrange the broccoli florets over the vegetables.
Add the Eggs
Beat the eggs with a pinch of salt and pour evenly over the casserole. The eggs will bind the layers as they cook.
Bake
Bake the casserole in the preheated oven for 25-30 minutes, or until the eggs are set and the top is golden brown.
Serve
Let the casserole cool for 5 minutes before serving. Slice and enjoy as a main dish or a side.
Tips for Recipe Success
Use fresh vegetables: This ensures the best flavor and texture for your casserole.
Don’t overcook the broccoli: Blanching it briefly retains its crunch and bright green color.
Customize the vegetables: Add mushrooms, zucchini, or spinach to suit your taste.
Cheese lovers: Sprinkle shredded cheese on top before baking for an extra indulgent layer.
Serving Suggestions
This veggie casserole is versatile and pairs well with:
A fresh green salad for a lighter meal.
A side of crusty bread or garlic toast.
Protein options like grilled chicken or fish for a heartier dinner.
Why You’ll Love This Recipe
Easy to Make: Simple steps and minimal prep make this perfect for any cook, even beginners.
Family-Friendly: Packed with vegetables, it’s a nutritious option everyone will enjoy.
Customizable: You can switch up the veggies based on what you have on hand.
Meal Prep Hero: Make it ahead and enjoy leftovers for lunches or dinners throughout the week.
Final Thoughts
This veggie casserole is a celebration of fresh ingredients and comforting flavors, making it a dish you’ll look forward to every weekend. Whether you’re cooking for your family, hosting friends, or simply treating yourself, this recipe delivers on all fronts. Try it this weekend—you might just find it becoming a tradition in your kitchen too!