Simple and Delicious Vegetable Casserole

This vegetable casserole recipe is a fantastic way to enjoy a variety of vegetables in one delicious dish. It’s straightforward to prepare and packed with flavors that will satisfy your taste buds. The creamy dill sauce adds a fresh touch that complements the casserole perfectly. Here’s how to make it.

Ingredients for the Casserole:

  • 2 large potatoes: Peeled and diced for a hearty base.
  • 1 carrot: Peeled and diced, adding a sweet, earthy flavor.
  • 1 small cauliflower: Cut into florets, offering a mild, nutty taste.
  • 1 small broccoli: Florets cut into bite-sized pieces for crunch and color.
  • 1 tablespoon salt: For seasoning the vegetables.
  • 1 leek: White and light green parts only, thinly sliced for a mild onion flavor.
  • 2 tablespoons + 5 tablespoons olive oil: Used for sautéing and in the batter.
  • 1 bell pepper: Diced, adding sweetness and color.
  • 3 eggs: Bind the ingredients together.
  • 200 milliliters (⅔ cup) milk: Used twice for the batter, creating a creamy texture.
  • 130 grams (1 cup) all-purpose flour: Gives structure to the casserole.
  • 1 tablespoon salt + black pepper to taste: For seasoning the batter.
  • 1 teaspoon dried French herbs: Adds a fragrant, herby flavor.
  • 150 grams (5 ounces) shredded cheese: Melts into the casserole for a gooey texture.
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Ingredients for the Creamy Dill Sauce:

  • 2 tablespoons Greek yogurt + 2 tablespoons mayonnaise: Base of the sauce, providing creaminess.
  • 1 clove garlic: Minced, for a punch of flavor.
  • 1 small cucumber: Grated or finely chopped, adding freshness.
  • Fresh dill: Chopped, for a bright, herby kick.


  1. Preheat the oven to 180°C (350°F). Lightly grease a large baking dish with olive oil.
  2. Blanch the Vegetables:
    • Bring a large pot of water to a boil. Add the potatoes, carrot, cauliflower, and broccoli with 1 tablespoon of salt. Boil for 5-7 minutes until slightly tender. Drain and set aside.
  3. Sauté the Leek and Bell Pepper:
    • In a skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the sliced leek and diced bell pepper until soft and slightly golden. Set aside.
  4. Prepare the Batter:
    • In a large bowl, whisk together the eggs, 5 tablespoons of olive oil, and 200 milliliters of milk. Gradually add the flour, remaining salt, black pepper, and dried French herbs, whisking until smooth.
  5. Assemble the Casserole:
    • Combine the blanched vegetables, sautéed leek, and bell pepper in the prepared baking dish. Pour the batter over the vegetables, ensuring they are evenly coated. Sprinkle the shredded cheese on top.
  6. Bake:
    • Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and the batter is set.
  7. Prepare the Creamy Dill Sauce:
    • While the casserole bakes, mix together the Greek yogurt, mayonnaise, minced garlic, grated cucumber, and chopped dill in a bowl. Adjust the seasoning with salt and pepper to taste.
  8. Serve:
    • Let the casserole cool slightly before serving. Cut into portions and serve with the creamy dill sauce on the side.


  • Vegetable Variations: Feel free to use any other vegetables you have on hand. Zucchini, peas, or spinach would also work well in this casserole.
  • Sauce Variations: The creamy dill sauce can be customized to your taste. Add lemon juice for extra tanginess or increase the amount of dill for a stronger flavor.

Enjoy your simple yet delicious vegetable casserole, a dish that proves that eating your veggies can be a delightful experience!