Weekend Broccoli Casserole Delight


There’s something truly special about a dish that brings comfort and nutrition together, and the Weekend Broccoli Casserole Delight does just that. With its rich layers of tender broccoli, golden potatoes, savory mushrooms, and a medley of vegetables, all enveloped in a creamy, cheesy mixture, this casserole is a testament to how versatile and delicious broccoli can be. The addition of a tangy homemade sauce on the side adds just the right amount of zest to each bite, making this dish a perfect weekend treat for you and your loved ones.

This broccoli casserole is more than just a meal; it’s a celebration of flavors and textures that come together in harmony. Whether you’re looking to impress guests or simply treat yourself to a comforting homemade dish, this recipe promises satisfaction. It’s a reminder that simple ingredients, when prepared with care and creativity, can transform into something extraordinary. So, why not make your weekends a little more special with this delightful broccoli casserole?

Full Recipe:


  • 1 broccoli
  • Salt
  • 5 potatoes
  • Olive oil
  • 5 mushrooms
  • Black pepper
  • Rosemary
  • 2 cloves of garlic
  • 1 onion
  • 1 carrot
  • 1 red bell pepper
  • Cherry tomatoes
  • 4 eggs
  • 1/2 cup (100 ml) milk
  • 100g (3.52oz) Greek yogurt or sour cream
  • 150g (5.29oz) cheese
  • A small piece of Parmesan cheese
  • 1 tablespoon mayonnaise
  • 1 tablespoon ketchup
  • Dill
  • 2 pickled cucumbers



  1. Prep the Broccoli: Cut the broccoli into florets, add 1 teaspoon of salt, cover with a lid, and cook for 2 minutes.
  2. Fry Potatoes: Slice the potatoes and fry them in olive oil over medium heat.
  3. Cook Mushrooms: Slice the mushrooms and mix them with salt, black pepper, and rosemary. Fry until well combined.
  4. Sauté Vegetables: In a separate pan, sauté garlic and onion in olive oil for 3 minutes. Add the sliced carrot and cook for another 3 minutes. Then, add the red bell pepper and mushrooms. Fry until golden brown. Season with salt, black pepper, basil, and dried garlic. Cook for 2 minutes until fragrant.
  5. Prepare Egg Mixture: In a bowl, whisk together the eggs, salt, black pepper, milk, and Greek yogurt or sour cream.
  6. Assemble the Casserole: In a baking dish, lay out the cooked vegetables and pour the egg mixture over them. Scatter cherry tomatoes on top.
  7. Bake: Bake in a preheated oven at 180°C (350°F) for 25 minutes. Then, sprinkle the casserole with cheese and a small piece of Parmesan. Bake for an additional 15 minutes at 200°C (400°F) until the cheese is melted and golden.
  8. Prepare Sauce: Mix mayonnaise, ketchup, garlic, dill, and chopped pickled cucumbers to make a sauce.
  9. Serve: Serve the casserole hot with the sauce on the side.

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

Kcal: 450 kcal | Servings: 4 servings


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