Creamy Egg And Vegetable Casserole
A creamy vegetable casserole featuring broccoli, asparagus, and eggs, topped with cheese. Perfect for a comforting family meal or casual gathering.
Ingredients
Instructions
- In a medium saucepan, melt butter over medium heat.
- Add flour and cook, stirring constantly, for 1-2 minutes.
- Slowly add water and milk, stirring constantly, until the mixture thickens.
- Add salt, minced onion, pepper, Worcestershire sauce, and prepared mustard; stir well.
- Cook the frozen broccoli and asparagus until tender, then drain.
- If using hard-boiled eggs, slice them; if using ham, prepare as needed.
- Combine cooked vegetables with eggs or ham in a casserole dish.
- Pour the sauce over the mixture and sprinkle with shredded cheese.
- Bake at 350°F (175°C) for 20-25 minutes until bubbly and golden.
Tips & Substitutions
For a creamier texture, consider adding a splash of heavy cream to the sauce. You can substitute fresh vegetables like green beans or bell peppers for the frozen broccoli if desired. If you prefer a vegetarian dish, omit the ham and add more vegetables. Be mindful of the cooking time for fresh vegetables, as they may require less time than the frozen variety.
Serving Suggestions
This creamy egg and vegetable casserole pairs beautifully with a fresh garden salad or crusty bread for a complete meal. You could also serve it alongside the German Chocolate Special for dessert. For a heartier option, consider adding a side of roasted potatoes or quinoa.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the casserole in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also microwave individual portions, but be sure to cover the dish to retain moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Creamy Egg And Vegetable Casserole contains roughly 1728 calories, with 5g protein, 28g carbohydrates, and 178g fat. It is an excellent source of vitamin A (63% of the Daily Value) and vitamin C (36% of the Daily Value), and a good source of calcium and dietary fiber. Note that it is relatively high in sodium, at 1450mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen for this casserole?
Yes, you can use fresh vegetables! Just be sure to adjust the cooking time to ensure they are tender. Fresh broccoli and asparagus will cook faster than frozen, so check for doneness before combining with the sauce.
Is it possible to make this casserole ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. When ready to bake, simply add a few extra minutes to the cooking time to ensure it's heated through.
What type of cheese works best for this casserole?
Cheddar cheese is a classic choice for its rich flavor, but you can also use Monterey Jack or a blend for added creaminess. If you're feeling adventurous, try a sprinkle of feta or goat cheese for a unique twist!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).