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Вroccoli and carrot casserole

Broccoli Casserole Recipe

The recipe is so simple broccoli and cheese. However, milk makes differents! Milk needs to boil before adding to recipe. I try to simplify my casserole and use raw milk. My casserole turns out not good enough and I don’t skip this step anymore. Try this colorful, easy and healthy recipe! Great idea for Sunday family breakfast!


10 oz broccoli (frozen can also be used)

1 carrot

1 1/4 cup milk

3 eggs

1/2 teaspoon salt

Pinch nutmeg

1/2 cup grated Mozzarella cheese

Butter to grease skillet.

 I use 8″ cast iron skillet.

Broccoli casserole
Braccoli and carrot casserole

Cooking Direction:

1. Preheat oven to 350°F.

Broccoli and carrot casserole

2. Boil milk and let it cool off. Don’t skip this step, it is important. (I tried without boiling, it makes big difference)

Broccoli and carrot casserole

3. Steam broccoli and carrot approximately for 5 minutes (half way done) or boil vegetables in small amount of water (till half way done). Drain and let cool. Chop carrot fine. Shred cheese.

Broccoli and carrot casserole

4. Add nutmeg and salt to eggs and stir slightly with fork. Mix in cheese and milk. Add mixture to vegetables and stir slightly.

Broccoli and carrot casserole

5. Slightly warm skillet before applying butter. Add mixture to skillet.

Broccoli and carrot casserole

6. Bake 30-40 min or until fork inserted to center comes out clean.

Broccoli and carrot casserole

Let cool for 5-7 min. (It will be easier to remove from pan when cool.)

Broccoli and carrot casserole

Optional. Line skillet with foil. (Makes it easier to remove casserole and clean skillet.)Broccoli and carrot casserole

You might also like fun shapes plates from foil and other tips to use foil. ⇒ Read more.

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