Broccoli and Mushroom Veggie Casserole


This Broccoli and Mushroom Veggie Casserole is the epitome of comfort food, marrying the earthy flavors of mushrooms with the freshness of broccoli in a creamy, savory bake. It’s a testament to how simple ingredients can be transformed into a dish that’s both nourishing and satisfying, perfect for those evenings when you crave something hearty yet healthy.

The beauty of this casserole lies not only in its taste but also in its versatility. Whether you’re a seasoned vegetarian or just looking for a delicious way to incorporate more vegetables into your diet, this dish is sure to impress. Serve it up with a side of crusty bread or a simple green salad for a complete meal that will leave everyone at the table asking for seconds.

Full Recipe:


  • 5 potatoes
  • 2 small broccoli
  • Salt
  • 1 onion
  • Olive oil
  • 200-250g mushrooms
  • 5 eggs
  • Black pepper
  • 4 cups Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons Greek yogurt
  • 1 garlic clove
  • 2 pickles
  • Dill



  1. Boil the potatoes until half cooked, then slice them.
  2. Boil the broccoli for 3-4 minutes, then chop them.
  3. In a pan, fry the sliced onion in olive oil until golden brown.
  4. Add sliced mushrooms to the onions and fry for a few more minutes.
  5. In a bowl, beat the eggs, salt, and black pepper. Add Greek yogurt and mix well.
  6. Add the potatoes, broccoli, and mushroom mixture to the egg mixture and stir.
  7. Pour the mixture into a casserole dish and bake in a preheated oven at 180°C (350°F) for 40 minutes.
  8. For the sauce, mix mayonnaise, Greek yogurt, grated garlic, chopped pickles, and dill.
  9. Serve the casserole with the sauce on the side.

Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 60 minutes

Kcal: 350 kcal | Servings: 6 servings


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