Preheat your oven to 180°C (350°F) and grease a casserole dish with olive oil.
Peel and thinly slice the potatoes. Cut the broccoli into small florets and blanch them in boiling water for 2-3 minutes. Drain and set aside.
In a skillet, heat a drizzle of olive oil over medium heat. Add chopped onion, carrot, minced garlic, diced red pepper, and sliced green peppers. Sauté for 5-7 minutes, or until the vegetables are tender.
In a mixing bowl, whisk together the eggs, sunflower oil, flour, and milk until smooth. Season with salt and pepper to taste.
Layer the sliced potatoes in the greased casserole dish, followed by the blanched broccoli and sautéed vegetables. Add halved cherry tomatoes on top.
Pour the egg mixture evenly over the vegetables in the casserole dish.
Sprinkle grated cheese over the top of the casserole.
Bake in the preheated oven for 35-40 minutes, or until the casserole is golden brown and set in the center.
While the casserole is baking, prepare the sauce by mixing Greek yogurt (or sour cream), ketchup, and mayonnaise in a small bowl. Adjust seasoning to taste.
Once the casserole is done baking, remove it from the oven and let it cool for a few minutes before serving.
Garnish the casserole with freshly chopped parsley and dill, then serve hot with the prepared sauce on the side.
Conclusion: With its irresistible combination of tender potatoes, flavorful vegetables, and cheesy goodness, this Speedy Potato and Broccoli Casserole is a true winner. Quick to prepare and bursting with flavor, it’s no wonder this dish becomes a weekly favorite in so many households. Whether you’re cooking for a busy weeknight dinner or simply craving a comforting meal, this casserole is sure to satisfy your hunger and leave you feeling delighted. Try it once, and it’s bound to become a regular on your menu rotation!
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