Quick Potato and Broccoli Casserole
We all have those hectic days when the idea of preparing a home-cooked meal feels overwhelming. Between work, family, and countless responsibilities, it’s easy to reach for takeout or whip up something simple and uninspiring. But what if you could create a satisfying, wholesome dish that’s both easy to make and full of flavor, without spending hours in the kitchen?
Introducing the Quick Potato and Broccoli Casserole, a game-changer for busy weeknights. This recipe brings together tender potatoes, fresh broccoli, and a medley of colorful vegetables, all baked to perfection with a cheesy, golden crust. The best part? It requires minimal prep time and uses ingredients you likely already have at home. No need for fancy equipment or hard-to-find ingredients—this casserole comes together in a single dish, making cleanup just as effortless.
Whether you’re cooking for your family or yourself, this dish strikes the perfect balance between comfort food and healthy eating. The tender potatoes offer a hearty base, while the broccoli adds a burst of freshness and nutrition. Sautéed vegetables like carrots, peppers, and onions bring a pop of color and flavor, while the egg mixture binds everything together into a creamy, delicious bake. And let’s not forget the finishing touch: a layer of melty, golden cheese that makes every bite irresistible.
Ingredients:
Potatoes, thinly sliced
Broccoli florets
1 onion, chopped
1 carrot, chopped
1 red bell pepper, diced
1 green bell pepper, sliced
2 garlic cloves, minced
3 eggs
3 tablespoons sunflower oil
2 tablespoons flour
1 cup milk
Salt and pepper to taste
1 cup shredded cheese
Olive oil for greasing
Cherry tomatoes, halved
For the Sauce:
1/4 cup Greek yogurt (or sour cream)
1 tablespoon ketchup
1 tablespoon mayonnaise
Directions:
Preheat Oven: Preheat your oven to 350°F (180°C) and grease a casserole dish with olive oil.
Prepare the Veggies:
Peel and slice the potatoes.
Blanch the broccoli florets in boiling water for 2-3 minutes, drain, and set aside.
Sauté Vegetables:
Heat a pan over medium heat with a little olive oil. Sauté the onion, carrot, garlic, red bell pepper, and green pepper for 5-7 minutes until softened.
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