Cheesy Vegetable Casserole

May 07, 2023May 7, 20230 4

Cheesy Vegetable Casserole Recipe

by The Chefin Main

Prep

15 min

Cook

35 min

Ready In

50 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

377

Sugar

Fat

26g

Cheesy Vegetable Casserole is a hearty and wholesome dish that's perfect for a busy weeknight dinner or a lazy Sunday brunch. Loaded with veggies and eggs, it's a nutritious and delicious way to get in a variety of nutrients that support overall health. The dish is easy to make and tastes great reheated, so it makes for an excellent option for meal prep too.

Instructions

1.	Preheat the oven to 375°F (190°C).
2.	Bring a large pot of salted water to a boil. Add the cauliflower pieces and let cook for 5 minutes. Drain well and transfer the cauliflower to an oiled baking dish.
3.	If using leeks, sauté them in a little olive oil until tender, about 5 minutes. If using scallions, skip this step and add them to the baking dish.
4.	Repeat the same boiling procedure for broccoli or green beans and cook for 3 minutes. Drain, rinse under cold water to stop the cooking process, and add to the baking dish.
5.	In a mixing bowl, beat the eggs until light and frothy. Add the cream, salt, pepper, and mustard. Whisk together and pour over everything in the baking dish. Sprinkle the cheese on top.
6.	Bake for 30-35 minutes, or until the custard is set. Serve hot or warm.

PROS

This casserole is a great way to get in plenty of veggies in one meal, and is loaded with protein from the eggs and cheese.
It also works well as a make-ahead dish for busy or lazy weeknights.

CONS

The dish may be too heavy for some people, and the cheese may cause digestive issues for those with lactose intolerance.
It also takes some prep time to cook the vegetables before assembling and baking the casserole.

HEALTH & BENEFITS

This dish is high in fiber and vitamins C and K from the vegetables. It also has protein from the eggs and cheese that support muscle health.

	1 medium cauliflower , florets only
	14 ounces leeks , cut into thin slices or 14 ounces scallions , chopped
	1/2 lb broccoli or 1/2 lb green beans
	3/4 cup grated cheese
	6 eggs
	10 fluid ounces light cream
	salt and pepper
	1 teaspoon mustard