Treat your taste buds to this comforting and flavorful Cheesy Broccoli and Mushroom Casserole with Tangy Dill Sauce. This dish combines tender broccoli, savory mushrooms, and a rich, cheesy batter that’s baked to perfection. The tangy dill sauce adds a refreshing contrast, making this casserole a delicious option for a family dinner or a special gathering. Whether served as a main dish or a hearty side, this recipe is sure to please.
Ingredients:
For the Casserole:
- 1 head of broccoli, cut into florets
- 400 grams mushrooms, sliced
- 20 grams butter
- Olive oil (as needed)
- Salt and black pepper (to taste)
- A handful of chives, chopped
- 2 cloves garlic, minced
- 3 chicken eggs
- 1 glass (240 ml) milk
- 4 tablespoons Greek yogurt or sour cream (plus 2 tablespoons for the sauce)
- 4 tablespoons flour
- 1 teaspoon baking powder
- 5 grams salt (for the batter)
- A pinch of basil (dried or fresh)
- 100 grams cheese, grated (your choice of cheese)
- Mozzarella cheese (as needed for topping)
- Breadcrumbs (for topping)
- 1 pickled cucumber, diced
- A handful of dill, chopped
For the Creamy Dill Sauce:
- 2 tablespoons Greek yogurt
- 1 clove garlic, minced
- Dill (to taste)
Instructions:
- Prepare the Vegetables: Preheat your oven to 375°F (190°C). In a spacious skillet, melt the butter with a splash of olive oil over medium heat. Introduce the sliced mushrooms and sauté until they turn golden brown and their moisture evaporates, roughly 5-7 minutes. Stir in the minced garlic and continue cooking for another 1-2 minutes, stirring often.
- Blanch the Broccoli: While the mushrooms cook, bring a pot of salted water to a boil. Introduce the broccoli florets and cook briefly for 2-3 minutes until they achieve a vibrant green color and are just tender. Drain and set aside.
- Make the Batter: In a mixing bowl, whisk together the eggs, milk, 4 tablespoons of Greek yogurt or sour cream, flour, baking powder, salt, and basil until smooth. Stir in the grated cheese and chopped chives.
- Assemble the Casserole: Grease a baking dish with olive oil or butter. Spread the blanched broccoli and sautéed mushrooms evenly in the dish. Pour the batter over the vegetables, ensuring they are well coated. Sprinkle a generous amount of grated mozzarella cheese and breadcrumbs on top.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the casserole is set in the middle.
- Prepare the Creamy Dill Sauce: While the casserole is baking, prepare the sauce by mixing together 2 tablespoons of Greek yogurt, minced garlic, chopped dill, and the diced pickled cucumber in a small bowl.
- Serve and Enjoy: Slice the casserole into portions and serve hot, drizzled with the tangy dill sauce. Garnish with extra dill or chives if desired.
Conclusion:
This Cheesy Broccoli and Mushroom Casserole with Tangy Dill Sauce is a delightful combination of creamy, cheesy, and herbaceous flavors. The tender broccoli and earthy mushrooms pair perfectly with the light, fluffy batter, while the dill sauce adds a refreshing zing. Whether you’re looking for a cozy weeknight dinner or an impressive dish to share with guests, this casserole is sure to become a new favorite. Serve it with a simple side salad or crusty bread for a complete meal.