10 Wholesome Healthy Brunch Casserole Recipes Without Sacrifice

Looking for healthy brunch ideas that don’t compromise on flavor?

I’ve discovered some amazing casserole recipes that are perfect for those lazy weekend mornings.

Think veggie-packed breakfast casseroles and high-protein chicken and spinach bakes.

These recipes are wholesome, delicious, and have totally transformed my brunch routine.

Ready to elevate your brunch game with these nutritious options?

Veggie-Packed Breakfast Casserole

Start your day with a burst of flavors and nutrition by indulging in a Veggie-Packed Breakfast Casserole. This dish is a delightful combination of colorful vegetables, eggs, and a touch of cheese, making it not only delicious but also wholesome. Perfect for brunch gatherings or a family breakfast, this casserole can be prepared in advance, giving you the luxury of more time to enjoy your morning.

The array of vegetables not only adds vibrant colors to your table but also guarantees that you’re getting a healthy start to your day. This breakfast casserole is versatile, allowing you to use any seasonal vegetables you have on hand. It’s a great way to sneak in some extra nutrients without compromising on taste.

The eggs provide a rich source of protein, while the veggies like bell peppers, spinach, and zucchini add fiber and vitamins. Topped with a little cheese, this casserole is baked to perfection, resulting in a golden, bubbly crust that’s sure to tempt anyone. Serve it warm, and watch as it quickly becomes a family favorite.

Ingredients (Serving Size: 4-6 people):

• 8 large eggs
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup shredded cheese (cheddar or mozzarella)
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 zucchini, diced
• 2 cups fresh spinach
• 1 cup cherry tomatoes, halved
• 1 teaspoon garlic powder
• 1/2 teaspoon paprika

Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will guarantee that your casserole bakes evenly and achieves that perfect golden crust.
2. Prepare the Vegetables: Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the bell peppers and zucchini, and continue to cook for another 5 minutes. Stir in the spinach and cook until it wilts. Remove from heat and set aside.
3. Mix the Eggs: In a large mixing bowl, whisk together the eggs, milk, salt, black pepper, garlic powder, and paprika. Confirm that the eggs and milk are well combined.
4. Assemble the Casserole: Grease a 9×13-inch baking dish. Spread the cooked vegetable mixture evenly across the bottom of the dish. Pour the egg mixture over the vegetables. Sprinkle the shredded cheese evenly on top, followed by the halved cherry tomatoes.
5. Bake: Place the casserole in the preheated oven and bake for 30-35 minutes, or until the eggs are set and the top is golden brown. To check if it’s done, insert a knife into the center; it should come out clean.
6. Let it Cool: Once baked, remove the casserole from the oven and let it cool for about 5 minutes before slicing. This helps the casserole set and makes it easier to serve.

Extra Tips:

For added flavor, consider incorporating herbs like fresh basil or parsley. If you have leftover vegetables, feel free to add them to the mix, keeping in mind not to overcrowd the dish.

You can also substitute the cheese for a dairy-free alternative if desired. To save time in the morning, prep the vegetables the night before and store them in the refrigerator. This dish is also freezer-friendly; simply wrap portions in foil and freeze for future breakfasts. Enjoy your delicious and nutritious start to the day!

High-Protein Chicken and Spinach Bake

High-Protein Chicken and Spinach Bake is a delicious and nutritious dish perfect for a healthy brunch. This casserole combines the lean protein of chicken with the power-packed nutrients of spinach, making it a wholesome meal that will keep you energized throughout the day.

Easy to prepare and loaded with flavors, this dish is perfect for serving a group of friends or family. Plus, it can be prepared ahead of time, making it a convenient choice for busy mornings.

This casserole isn’t just healthy but also incredibly versatile. You can customize it with different herbs and spices to suit your taste preferences. The creamy texture of the cheese complements the tender chicken and fresh spinach, creating a delightful combination that’s sure to satisfy.

Whether you’re following a high-protein diet or simply looking for a delicious brunch option, this High-Protein Chicken and Spinach Bake is a must-try.

Ingredients (Serves 4-6):

• 1 lb (450g) boneless, skinless chicken breasts
• 2 cups fresh spinach leaves
• 1 cup low-fat ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup milk
• 2 large eggs
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This will guarantee that your casserole bakes evenly and achieves a golden crust.
2. Prepare the Chicken: Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for about 6-8 minutes on each side, or until fully cooked and slightly golden. Remove from heat and let it cool slightly, then cut into bite-sized pieces.
3. Sauté the Spinach: In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
4. Mix the Cheeses and Eggs: In a large mixing bowl, combine the ricotta cheese, mozzarella cheese, Parmesan cheese, milk, and eggs. Stir until well combined. Add the oregano, basil, salt, and pepper, and mix again.
5. Assemble the Casserole: In a greased baking dish, layer the chicken pieces and sautéed spinach evenly. Pour the cheese and egg mixture on top, spreading it out to cover the chicken and spinach completely.
6. Bake the Casserole: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is set. Let it cool for a few minutes before serving.

Extra Tips:

For added flavor, consider marinating the chicken in lemon juice and herbs for a few hours before cooking. This will infuse the chicken with extra taste and tenderness.

If you’re not a fan of ricotta cheese, you can substitute it with cottage cheese for a lighter version. Additionally, feel free to add more vegetables such as bell peppers or mushrooms for extra nutrition and color.

Remember to taste and adjust the seasoning as needed before baking to guarantee the perfect balance of flavors.

A Hearty Quinoa and Veggie Delight

Indulge in a nourishing and flavorful brunch with this Hearty Quinoa and Veggie Delight casserole. Perfect for a weekend gathering or a festive brunch, this dish combines the wholesome goodness of quinoa with a mix of vibrant vegetables and a hint of cheese, making it a delicious and healthy option for everyone at the table.

Not only is it packed with nutrients, but it also bursts with flavors and textures that will satisfy even the most discerning palate. This casserole is a fantastic way to start your day with a boost of energy, thanks to the protein-rich quinoa and the variety of vegetables that provide essential vitamins and minerals.

The recipe is flexible, allowing you to swap in seasonal vegetables or use whatever you have on hand, making it both convenient and economical. With a serving size of 4-6 people, it’s perfect for sharing with family and friends.

Ingredients (Serves 4-6):

• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup mushrooms, sliced
• 1 cup spinach, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 4 large eggs
• 1/2 cup milk (dairy or non-dairy)
• 1 cup shredded cheese (cheddar or mozzarella)
• 1/4 cup grated Parmesan cheese

Cooking Instructions:

1. Preheat the Oven: Begin by preheating your oven to 375°F (190°C). This guarantees the casserole will cook evenly.

2. Cook the Quinoa: In a medium-sized pot, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and let simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed. Set aside.

3. Sauté the Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté for about 2 minutes until the onion is translucent. Stir in the red bell pepper, zucchini, and mushrooms, cooking for another 5 minutes until the vegetables are tender.

Add the chopped spinach, dried oregano, dried basil, salt, and pepper, and cook for an additional 2 minutes until the spinach is wilted.

4. Mix the Ingredients: In a large mixing bowl, combine the cooked quinoa with the sautéed vegetables. Stir in the eggs, milk, shredded cheese, and half of the Parmesan cheese until everything is well mixed.

5. Assemble the Casserole: Pour the mixture into a greased 9×13-inch baking dish. Spread it out evenly, then sprinkle the remaining Parmesan cheese over the top.

6. Bake: Place the dish in the preheated oven and bake for 30-35 minutes, or until the top is golden and the casserole is set. You can check doneness by inserting a knife in the center; it should come out clean.

7. Serve: Allow the casserole to cool for a few minutes before serving. This will make it easier to cut into pieces.

Extra Tips:

When preparing the Hearty Quinoa and Veggie Delight, feel free to customize the vegetables based on personal preferences or seasonal availability. For an extra protein boost, you could add cooked chicken or chickpeas.

To add a bit of spice, consider including a pinch of red pepper flakes or a diced jalapeño. If you’re preparing this dish ahead of time, you can assemble it the night before, refrigerate, and bake it fresh in the morning.

This casserole also reheats well, making it an excellent choice for meal prepping your breakfast or brunch for the week.

Healthy Sweet Potato and Kale Bake

The Healthy Sweet Potato and Kale Bake is a nutritious and flavorful brunch option that packs a punch of color and taste. This dish combines the natural sweetness of sweet potatoes with the earthy, slightly bitter taste of kale, creating a satisfying balance that will appeal to everyone at the table. The combination of vegetables isn’t only delicious but also packed with vitamins, minerals, and fiber, making it a wholesome choice for a leisurely brunch.

Whether you’re hosting a gathering or just looking for a comforting meal to share with family, this casserole is sure to please. This dish can be prepared in advance, making it a convenient option for those busy mornings or when entertaining guests. The ingredients are simple and easy to find, and the preparation is straightforward, requiring minimal kitchen skills.

The sweet potato and kale bake is also versatile, allowing you to add in other vegetables or proteins according to your taste preferences. It’s a perfect way to enjoy a hearty meal that’s both healthy and indulgent.

Ingredients (Serves 4-6):

• 2 large sweet potatoes, peeled and diced
• 1 bunch kale, stems removed and leaves chopped
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 6 large eggs
• 1/2 cup milk (dairy or plant-based)
• 1 cup shredded cheddar cheese
• Salt and pepper to taste
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili flakes (optional)
• Cooking spray or additional olive oil for greasing

Instructions:

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or olive oil to prevent sticking.
2. Cook Vegetables: In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook until translucent, about 4-5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
3. Add Sweet Potatoes: Add the diced sweet potatoes to the skillet. Season with salt, pepper, and smoked paprika. Cook for about 10 minutes, stirring occasionally, until the sweet potatoes are slightly tender.
4. Wilt the Kale: Add the chopped kale to the skillet and toss with the sweet potatoes and onions. Cook until the kale is wilted, about 3-4 minutes. Remove from heat.
5. Combine Ingredients: In a large bowl, whisk together the eggs and milk until well combined. Stir in the shredded cheddar cheese, salt, pepper, and chili flakes if using.
6. Assemble the Casserole: Spread the sweet potato and kale mixture evenly in the prepared baking dish. Pour the egg mixture over the top, ensuring all ingredients are evenly distributed.
7. Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the eggs are set and the top is golden brown.
8. Cool and Serve: Allow the casserole to cool for a few minutes before slicing. Serve warm and enjoy!

Extra Tips:

For a more robust flavor, consider roasting the sweet potatoes in the oven before combining them with the kale. This will enhance their natural sweetness and add a slightly caramelized texture.

You can also add cooked bacon or sausage for a meaty twist, or sprinkle some feta cheese on top before baking for added tanginess. If you prefer a spicier dish, increase the amount of chili flakes or add a dash of hot sauce to the egg mixture.

Mediterranean Egg Bake

The Mediterranean Egg Bake is a delightful and nutritious brunch option that brings the vibrant flavors of the Mediterranean directly to your table. This dish isn’t only rich in protein and healthy fats but also packed with veggies and herbs that provide a burst of flavor in every bite.

It’s perfect for a weekend brunch with family or friends and can easily be prepared ahead of time to make your morning stress-free.

This egg bake combines the creaminess of feta cheese with the tanginess of sun-dried tomatoes, complemented by the fresh taste of spinach and bell peppers. The dish isn’t only delicious but also visually appealing, with colorful ingredients that make it a feast for the eyes as well.

Whether you’re hosting a large gathering or a small family brunch, this Mediterranean Egg Bake is sure to impress your guests and satisfy their taste buds.

Ingredients (Serves 4-6 people):

• 10 large eggs
• 1 cup milk (preferably whole or 2%)
• 1 cup fresh spinach, chopped
• 1 red bell pepper, diced
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup crumbled feta cheese
• 1/4 cup black olives, sliced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cloves garlic, minced
• 1 small onion, finely chopped

Cooking Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This guarantees that the oven is at the right temperature for the egg bake to cook evenly.

2. Prepare the Baking Dish: Grease a 9×13-inch baking dish with olive oil. This will prevent the egg bake from sticking to the dish and make it easier to serve later.

3. Sauté Vegetables: In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become translucent and fragrant.

Then, add the red bell pepper and continue to cook for about 5 minutes until the vegetables are tender.

4. Combine Ingredients: In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the sautéed vegetables, spinach, sun-dried tomatoes, black olives, oregano, salt, and pepper.

Mix until all the ingredients are evenly distributed.

5. Assemble the Egg Bake: Pour the egg mixture into the prepared baking dish. Sprinkle the crumbled feta cheese evenly over the top of the mixture.

6. Bake the Dish: Place the baking dish in the preheated oven and bake for 25-30 minutes or until the eggs are set and the top is lightly golden.

To check if the bake is done, insert a knife into the center; it should come out clean.

7. Cool and Serve: Allow the egg bake to cool for a few minutes before slicing and serving. This will help it hold its shape when you cut it.

Extra Tips:

For an added depth of flavor, consider roasting the red bell peppers before adding them to the dish. You can also substitute the spinach with kale or chard if you prefer a different leafy green.

If you’re preparing this dish ahead of time, you can refrigerate it overnight and simply reheat it in the oven the next morning. Finally, feel free to customize the ingredients based on your dietary preferences or what’s available in your kitchen.

Cheesy Cauliflower and Broccoli Casserole

Cheesy Cauliflower and Broccoli Casserole is a deliciously wholesome option for a healthy brunch, bringing together the rich flavors of cheese with the nutritious benefits of cauliflower and broccoli. This dish is perfect for those who want to indulge in a comforting meal without compromising on health.

The combination of tender vegetables and creamy cheese results in a casserole that isn’t only satisfying but also packed with vitamins and minerals. Whether you’re hosting a brunch or simply looking for a nutritious meal to share with family, this casserole is sure to please everyone’s palate.

Ideal for serving 4-6 people, this casserole is easy to prepare and can be made ahead of time, making it a convenient choice for busy mornings. The use of fresh vegetables guarantees a burst of flavor and the cheese adds a creamy texture that brings everything together beautifully.

This casserole can be served on its own or paired with a side salad for a more complete meal. It’s a versatile dish that can be easily adapted to suit various dietary preferences or to use up whatever vegetables you have on hand.

Ingredients:

• 1 medium head of cauliflower, cut into florets
• 1 medium head of broccoli, cut into florets
• 2 cups shredded cheddar cheese
• 1 cup milk
• 2 tablespoons all-purpose flour
• 2 tablespoons unsalted butter
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese
• 1/4 cup breadcrumbs
• 2 tablespoons olive oil

Cooking Instructions:

1. Preheat and Prepare Vegetables: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the cauliflower and broccoli florets and cook for 5 minutes until slightly tender. Drain and set aside.
2. Make Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for about 1 minute to form a roux. Gradually whisk in the milk, guaranteeing there are no lumps. Cook for another 2-3 minutes until the sauce thickens. Add the garlic powder, onion powder, salt, and pepper. Stir in the shredded cheddar cheese until melted and smooth.
3. Combine and Assemble: In a large mixing bowl, combine the cooked cauliflower and broccoli with the cheese sauce. Mix well to guarantee all the vegetables are coated. Transfer the mixture into a greased 9×13 inch baking dish.
4. Top and Bake: In a small bowl, mix the Parmesan cheese, breadcrumbs, and olive oil until well combined. Sprinkle evenly over the casserole. Place the dish in the preheated oven and bake for 25-30 minutes until the top is golden brown and crisp.
5. Serve: Remove from the oven and let it cool slightly before serving. Enjoy your Cheesy Cauliflower and Broccoli Casserole warm for the best flavor and texture.

Extra Tips:

To enhance the flavor of this casserole, consider adding a pinch of nutmeg to your cheese sauce for a subtle depth of flavor. If you want to make the dish even healthier, swap out regular breadcrumbs for whole grain or gluten-free options.

For a bit of spice, add a pinch of red pepper flakes into the cheese sauce. This casserole can be prepared a day in advance; simply cover and refrigerate before baking. When ready to serve, bake as directed, adding a few extra minutes to guarantee it’s heated through.

Savory Mushroom and Herb Casserole

Savory Mushroom and Herb Casserole is a delectable, healthy brunch option that brings together the earthy flavors of mushrooms with aromatic herbs to create a comforting and satisfying meal. Ideal for a weekend brunch or a cozy family gathering, this casserole is both easy to make and full of nutrients.

The combination of fresh mushrooms, eggs, and a blend of herbs like thyme and parsley makes this dish not only delicious but also packed with protein and vitamins. It’s a perfect way to start your day with a burst of flavor and energy.

This casserole is versatile and can be customized with additional vegetables or cheeses to suit your taste preferences. Whether you’re serving it as a main dish or as part of a larger spread, the Savory Mushroom and Herb Casserole is sure to become a favorite.

With a cooking time that allows you to prepare other brunch items simultaneously, this dish is both practical and impressive. Serve it warm, straight from the oven, and watch as your guests savor every bite.

Ingredients (Serves 4-6)

• 1 pound fresh mushrooms, sliced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 6 large eggs
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1 tablespoon fresh parsley, chopped
• 1 cup shredded cheese (such as Gruyere or cheddar)
• 2 cups bread cubes (preferably whole-grain)
• Butter or cooking spray for greasing the baking dish

Cooking Instructions

1. Prepare the Oven and Baking Dish: Preheat your oven to 350°F (175°C). Grease a medium-sized casserole dish with butter or cooking spray to prevent sticking.

2. Cook the Mushrooms and Aromatics: In a large skillet over medium heat, add the olive oil. Once heated, add the chopped onion and garlic. Sauté until the onion is translucent, about 3-4 minutes.

Stir in the sliced mushrooms, cooking until they’re tender and have released their moisture, approximately 5-7 minutes. Remove from heat and set aside.

3. Mix the Egg Mixture: In a large bowl, whisk together the eggs, milk, salt, black pepper, and dried thyme until well combined. Stir in the chopped parsley for a fresh burst of flavor.

4. Assemble the Casserole: Spread the bread cubes evenly in the greased casserole dish. Pour the mushroom mixture over the bread cubes, distributing it evenly.

Sprinkle the shredded cheese over the top. Finally, pour the egg mixture over everything, pressing down gently with a spatula to guarantee the bread absorbs the liquid.

5. Bake: Place the casserole dish in the preheated oven and Bake for 30-35 minutes, or until the casserole is set and the top is golden brown.

You can test for doneness by inserting a knife into the center; it should come out clean.

6. Serve: Allow the casserole to cool for a few minutes before serving. Garnish with additional fresh parsley if desired.

Extra Tips

For an extra depth of flavor, consider adding a splash of white wine to the mushrooms while they’re cooking. This will enhance the dish’s savory notes.

If you prefer a gluten-free version, substitute the bread cubes with a gluten-free bread option. You can also add other vegetables like spinach or bell peppers for added nutrition and color.

Adjust the types and amounts of cheese to your taste; a smoked cheese can lend a unique flavor. If making ahead, assemble the casserole the night before and refrigerate. Bake it fresh in the morning for a hassle-free brunch.

Low-Carb Zucchini and Turkey Bake

Enjoy a delicious and healthy brunch with this Low-Carb Zucchini and Turkey Bake. This dish is perfect for those who are conscious about their carbohydrate intake but still want to indulge in a hearty and satisfying meal.

The combination of zucchini and turkey creates a flavorful base, while the addition of eggs and cheese brings everything together with a creamy texture. It’s an ideal dish for a family brunch or a meal prep option that can be easily reheated for a quick lunch during the week.

The recipe is designed to serve 4-6 people, making it a great choice for a small gathering or a family meal. The zucchini adds a revitalizing crunch, and the turkey provides a lean source of protein, guaranteeing that you stay full and energized without the extra carbs.

Plus, it’s a one-pan dish that means less cleanup and more time to enjoy with your loved ones. Let’s plunge into the ingredients and steps needed to create this delicious brunch casserole.

Ingredients (serving size: 4-6 people):

• 3 medium zucchinis, sliced thinly
• 1 pound ground turkey
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 6 large eggs
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 2 tablespoons olive oil

Cooking Instructions:

1. Preheat the oven to 375°F (190°C). This guarantees that the casserole will cook evenly once it’s placed in the oven.

2. Prepare the zucchini by slicing it thinly. You can use a mandoline slicer to get even slices. Set aside.

3. Cook the turkey: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

Add the ground turkey to the skillet, cooking until browned and fully cooked. Season with salt, pepper, oregano, and basil. Remove from heat and set aside.

4. Assemble the casserole: In a large mixing bowl, whisk together the eggs until well combined. Stir in the shredded mozzarella and grated Parmesan cheese.

Add the cooked turkey mixture and sliced zucchini to the egg mixture, stirring to combine everything well.

5. Bake the casserole: Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly. Place in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and the eggs are set.

6. Cool and serve: Allow the casserole to cool for about 5 minutes before slicing. This will make it easier to cut and serve.

Extra Tips:

For best results, make sure to drain any excess moisture from the zucchini by placing the slices on a clean kitchen towel or paper towels and pressing gently. This will prevent the casserole from becoming watery.

You can also experiment with adding other vegetables such as bell peppers or spinach for added flavor and nutrition. If you prefer a spicier dish, consider adding a pinch of red pepper flakes or a dash of hot sauce to the egg mixture.

Wild Rice and Veggie Casserole

Wild Rice and Veggie Casserole is a delightful, nutritious, and versatile dish perfect for a healthy brunch. This casserole combines the nutty flavor of wild rice with a medley of colorful vegetables, making it both visually appealing and delicious. The addition of herbs and a creamy sauce brings the ingredients together beautifully.

Whether you’re hosting a brunch or looking for a comforting dish to enjoy with your family, this casserole is bound to please everyone at the table. Ideal for serving 4-6 people, this recipe is packed with wholesome ingredients that not only provide great taste but also offer significant health benefits.

Wild rice is high in protein and fiber, and when paired with fresh vegetables, it creates a nutrient-dense meal. The preparation time is minimal, and the baking process allows the flavors to meld together, resulting in a savory and satisfying dish. So, grab your apron and let’s get started on this delicious Wild Rice and Veggie Casserole!

Ingredients (Serves 4-6):

• 1 cup wild rice
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1 cup cherry tomatoes, halved
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• ¼ cup chopped fresh parsley

Cooking Instructions:

1. Cook the Wild Rice: Rinse the wild rice under cold water, then combine it with 2 cups of vegetable broth in a medium saucepan. Bring to a boil, reduce the heat, cover, and let it simmer for about 40-45 minutes, or until the rice is tender and has absorbed most of the liquid. Remove from heat and fluff with a fork.
2. Prepare the Vegetables: While the rice is cooking, heat olive oil in a large skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
3. Sauté the Vegetables: Add the red and yellow bell peppers, zucchini, broccoli, and cherry tomatoes to the skillet. Season with thyme, oregano, salt, and pepper. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are tender but still vibrant.
4. Assemble the Casserole: Preheat your oven to 375°F (190°C). In a large baking dish, combine the cooked wild rice and sautéed vegetables. Stir in half of the mozzarella cheese and half of the Parmesan cheese. Mix well to verify the ingredients are evenly distributed.
5. Bake the Casserole: Sprinkle the remaining mozzarella and Parmesan cheese over the top of the casserole. Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
6. Garnish and Serve: Once baked, remove the casserole from the oven and let it cool slightly. Garnish with chopped fresh parsley before serving. Enjoy your delicious and nutritious Wild Rice and Veggie Casserole!

Extra Tips:

For a richer flavor, consider adding a splash of white wine to the vegetable sauté. You can also experiment with other seasonal vegetables such as mushrooms or spinach to vary the casserole.

If you’re preparing this dish ahead of time, you can assemble it and store it in the refrigerator for up to 24 hours before baking. Just make sure to adjust the baking time to verify even cooking.

Finally, for a vegan version, substitute the cheeses with your favorite plant-based alternatives. Enjoy!

Light Ricotta and Tomato Casserole

Light Ricotta and Tomato Casserole is a delightful dish that combines the creamy texture of ricotta cheese with the vibrant flavors of fresh tomatoes. This casserole is perfect for a healthy brunch, offering a savory and satisfying meal that won’t weigh you down.

The dish is enhanced by a medley of herbs and a slight crunch from the breadcrumbs, making it an irresistible choice for those looking to enjoy a nutritious yet indulgent meal. Ideal for serving 4-6 people, this Light Ricotta and Tomato Casserole is both easy to prepare and impressively flavorful.

The combination of ingredients not only makes it a delicious choice but also guarantees that it’s packed with nutrients to fuel your day. Whether you’re hosting a brunch or simply want to treat yourself to a wholesome meal, this casserole is sure to become a favorite in your kitchen repertoire.

Ingredients:

• 2 cups ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 4 large eggs
• 2 cups cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup breadcrumbs
• Cooking spray

Instructions:

1. Preheat the Oven: Start by preheating your oven to 375°F (190°C). This will guarantee that the casserole bakes evenly and thoroughly.
2. Prepare the Baking Dish: Lightly coat a 9×13-inch baking dish with cooking spray. This will prevent the casserole from sticking and make cleaning up easier.
3. Mix the Cheeses: In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, and grated Parmesan. Stir until well blended to guarantee even distribution of flavors throughout the casserole.
4. Add Eggs and Seasonings: Crack the eggs into the cheese mixture. Add the dried oregano, salt, and black pepper. Mix thoroughly until the eggs are fully incorporated, creating a smooth, creamy mixture.
5. Incorporate Tomatoes and Basil: Gently fold in the halved cherry tomatoes and chopped basil. Be careful not to crush the tomatoes, as they should retain their shape for a burst of flavor in each bite.
6. Transfer to Baking Dish: Pour the mixture into the prepared baking dish, spreading it evenly to guarantee consistent cooking.
7. Add Breadcrumb Topping: In a small bowl, combine the breadcrumbs with olive oil. Sprinkle the mixture evenly over the top of the casserole. This will create a golden, crispy topping as it bakes.
8. Bake: Place the casserole in the preheated oven and bake for 35-40 minutes, or until the top is golden brown and the center is set. You can test by inserting a toothpick into the center; it should come out clean.
9. Cool and Serve: Allow the casserole to cool for a few minutes before serving. This will make it easier to cut into portions and enhance the flavor profile as it settles.

Extra Tips:

For an added burst of flavor, consider using a variety of heirloom tomatoes, which can add both color and taste complexity to the dish. If you prefer a spicier casserole, incorporate a pinch of red pepper flakes into the cheese mixture.

Additionally, this casserole can be prepared a day in advance and stored in the refrigerator, making it a convenient option for busy mornings. Simply reheat in the oven before serving to enjoy a freshly baked taste.