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Creamy vegetable casserole recipe with melted cheese and broccoli.

Vegetable Casserole

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Prep Time 15 minutes
Cook Time 35 minutes
Servings: 6
Course: Main Course
Cuisine: Mediterranean
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1/2 red bell pepper diced
  • 1/2 yellow bell pepper diced
  • 1/2 small onion chopped
  • 2 large eggs
  • 1 cup heavy cream or whole milk
  • 2 tbsp extra virgin olive oil
  • 2 tbsp flour almond flour for keto
  • 2 cloves garlic minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp nutmeg
  • 1 cup shredded cheese Cheddar/Mozzarella mix

Method
 

  1. Preheat oven to 350°F (180°C). Grease a 9x9 baking dish.
  2. Steam broccoli and cauliflower for 3-4 mins. Drain and pat dry.
  3. Spread all vegetables (including peppers and onion) in the dish.
  4. In a bowl, whisk eggs, cream, oil, flour, garlic, and seasonings.
  5. Pour mixture over the vegetables. Top with cheese.
  6. Bake for 30-35 mins until golden. Rest for 5 mins before serving.

Notes

  • Prevent Wateriness: Ensure broccoli and cauliflower are patted completely dry after steaming. Excess moisture will thin the sauce.
  • Cheese Choice: For the best "cheese pull," use a block of Mozzarella or Gruyère and grate it yourself. Pre-shredded cheese contains anti-clumping starches that can affect the texture.
  • The "Rest" Rule: Allow the casserole to sit for 5–10 minutes post-bake. This is essential for the custard sauce to set properly.
  • Make-Ahead Tip: You can steam the veggies and whisk the sauce 24 hours in advance. Store them separately in the fridge and combine just before baking to keep the texture crisp.
  • Keto Swap: To drop the net carbs to 5g, simply swap the 2 tbsp of flour for 2 tbsp of almond flour and use heavy whipping cream.