Cheesy Vegetable Casserole
Tender broccoli, cauliflower, and colorful bell peppers baked in a creamy egg mixture under a golden blanket of melted cheddar and mozzarella. A vibrant, comforting one-dish meal ready in under an hour.
Equipment
- 1 | 9x13-inch glass baking dish |
- 1 Large mixing bowl
- 1 | Whisk |
- 1 | Knife | for chopping vegetables
- 1 | cutting board |
- 1 | Measuring cups and spoons |
Ingredients
- 3 | cups | broccoli florets |
- 2 | cups | cauliflower florets |
- 1 | | red bell pepper | diced
- 1 | | yellow bell pepper | diced
- 4 | large | eggs |
- 1 | cup | milk |
- 1 | cup | shredded cheddar cheese |
- 0.5 | cup | shredded mozzarella cheese |
- 2 | tbsp | chopped fresh parsley |
- 1 | tsp | salt |
- 0.5 | tsp | black pepper |
- 1 | tbsp | olive oil | for greasing
Instructions
- Preheat oven to 375°F and grease a 9x13-inch baking dish with olive oil.
- Arrange broccoli florets, cauliflower florets, and diced bell peppers evenly in the dish.
- In a large bowl, whisk eggs with milk, salt, and black pepper until smooth.
- Stir chopped parsley into the egg mixture.
- Pour the mixture evenly over the vegetables.
- Sprinkle cheddar and mozzarella cheeses over the top.
- Bake for 30–35 minutes until the center is set and the cheese is golden.
- Rest 5 minutes before slicing and serving.
Notes
Store leftovers covered in the refrigerator for up to 3 days.
Reheat in a 350°F oven to maintain texture.
Frozen vegetables can be used if thawed and well drained.
Add cooked chicken or ham for a heartier main dish.
Reheat in a 350°F oven to maintain texture.
Frozen vegetables can be used if thawed and well drained.
Add cooked chicken or ham for a heartier main dish.