Broccoli and Mushroom Casserole
This dish combines earthy mushrooms and fresh broccoli with a savory egg-and-cream base for a satisfying vegetarian meal.
Ingredients
The Vegetables:
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Broccoli: 400 g (14 oz), cut into small florets
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Mushrooms: 200 g (7 oz), sliced (or whole button mushrooms as shown in the image)
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Peppers: 200 g (7 oz), chopped
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Carrot: 1 medium, sliced
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Onion: 1 medium, chopped
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Garlic: 2 cloves, minced
The Binder & Topping:
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Eggs: 3 large
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Cooking Cream or Sour Cream: 1 cup (240 ml)
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Olive Oil: 2 tbsp
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Salt and Black Pepper: to taste
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Dried Oregano or Thyme: 1 tsp
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Mozzarella or Cheddar Cheese: 1 ½ cups, shredded
Instructions
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Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and sliced carrots, cooking for 4–5 minutes until softened. Add the minced garlic and chopped peppers, cooking for another 2 minutes until fragrant.
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Prepare the Mushrooms: If you prefer a deeper flavor, sauté the mushrooms with the onions until they release their moisture. Otherwise, you can place them directly into the baking dish as seen in the photo.
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Assemble the Casserole: Grease a 9×13 inch (or equivalent) glass baking dish. Arrange the broccoli florets and mushrooms evenly across the bottom. Spread the sautéed onion and pepper mixture over the top.
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Whisk the Sauce: In a medium bowl, whisk together the eggs, cream, salt, pepper, and dried herbs until smooth.
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Pour and Bake: Pour the egg mixture evenly over the vegetables in the dish.
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First Bake: Cover with foil and bake in a preheated oven at 350°F (180°C) for 20 minutes.
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The Cheesy Finish: Remove the foil and sprinkle the shredded cheese generously over the top. Return to the oven (uncovered) for another 15–20 minutes, or until the cheese is bubbly and has developed those beautiful golden-brown spots.
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Serve: Let the casserole rest for 5 minutes before slicing to allow the sauce to set.