🍲 Delicious 10-Minute Dinner Vegetable & Potato Casserole
Too good to keep secret – packed with vibrant vegetables, tender chicken, and gooey cheese!
📖 Description:
This casserole is a wholesome, one-pan miracle meal that’s both comforting and nourishing. Made with fresh vegetables, chicken, and a fluffy egg-flour base, it’s rich in flavor and texture. Perfect for a quick weekday dinner or a cozy weekend meal, this recipe combines hearty potatoes, colorful veggies, and golden, cheesy goodness in under 10 minutes of prep!
📝 Ingredients:
For the Egg Mixture:
- 🥚 4 large eggs
- 🧂 ½ tsp salt
- 🥛 125 ml (½ cup) milk
- 🌾 113 g (4 oz) all-purpose flour
- 🌿 28 g (1 oz) spring onions, chopped
- 🌿 28 g (1 oz) fresh dill, chopped
- 🧂 Black pepper, to taste
- 🧀 85 g (3 oz) mozzarella cheese, shredded
For the Vegetables & Chicken:
- 🥔 4 medium potatoes, peeled and diced
- 🥒 1 zucchini, diced
- 🧅 1 onion, chopped
- 🧄 2 cloves garlic, minced
- 🥕 1 carrot, grated
- 🍗 1 chicken fillet, diced
- 🌶️ 1 sweet pepper, chopped
- 🧂 1 tsp salt
- 🧂 Black pepper, to taste
- 🌶️ ½ tsp sweet paprika
- 🫒 28 g (1 oz) olives, sliced
- 🍅 2 cherry tomatoes, halved
- 🫒 1 tbsp olive oil
👩🍳 Instructions:
- Preheat oven to 190°C (375°F). Grease a medium casserole dish or baking pan.
- Sauté vegetables and chicken: In a large skillet over medium heat, add olive oil. Cook diced potatoes, zucchini, onion, garlic, carrot, and chicken for 6–8 minutes, stirring occasionally. Add sweet pepper, salt, black pepper, and paprika. Cook until vegetables begin to soften and chicken is just cooked through.
- Prepare egg mixture: In a mixing bowl, whisk together eggs, milk, flour, salt, pepper, dill, spring onions, and shredded mozzarella until smooth.
- Combine & assemble: Transfer sautéed vegetables and chicken into the casserole dish. Pour egg mixture over the top and gently stir to distribute.
- Top with sliced olives and halved cherry tomatoes.
- Bake for 25–30 minutes or until golden, puffed, and set in the center.
- Cool slightly before slicing and serving. Enjoy!
🍽️ Servings:
- Serves 4–6 people depending on portion size.
🔬 Nutritional Information (Per Serving – Approximate):
- Calories: 370
- Protein: 22g
- Carbs: 30g
- Fat: 18g
- Fiber: 5g
- Sugar: 4g
- Sodium: 550mg
🌟 Benefits:
- ✅ Protein-rich from eggs and chicken.
- ✅ Loaded with veggies for vitamins A, C, and potassium.
- ✅ Gluten-flexible: Can be made with GF flour.
- ✅ Quick and convenient — ideal for busy nights.
- ✅ One-dish meal – minimal cleanup, maximum flavor.
💡 Notes & Tips:
- 🔄 Make vegetarian: Skip chicken and add mushrooms or extra zucchini.
- 🧊 Make-ahead: Can be prepped and stored in the fridge for up to 24 hours before baking.
- 🧀 Cheese swaps: Try cheddar, gouda, or feta for different flavor profiles.
- 🔥 Spice it up: Add chili flakes or chopped jalapeños for a kick.
- 🫙 Storage: Keeps well in the fridge for 3 days. Reheat in oven or microwave.
❓ Q&A Section
Q: Can I freeze the casserole?
A: Yes, bake it first, cool completely, then freeze. Thaw overnight and reheat at 180°C (350°F) for 20–25 minutes.
Q: Can I use canned vegetables?
A: Fresh or frozen is best for texture, but drained canned veggies can work in a pinch.
Q: What can I serve with it?
A: A side salad, crusty bread, or plain yogurt complements the dish perfectly.
Q: Is it suitable for meal prep?
A: Absolutely! Portion it out into containers for 3–4 days of balanced meals.
Q: Can I double the recipe?
A: Yes, just use a larger pan and increase baking time by 5–10 minutes.