Hey there! If you’re like me and often find yourself juggling a million things at once, you’ll love this Easy Broccoli Casserole with Potato and Baby Tomatoes. It’s one of my go-to Vegetable Casserole recipes for those hectic weeknights when I need something quick, easy, and oh-so-satisfying.
This best broccoli casserole is a hit in our family because it combines three simple yet delicious ingredients: fresh broccoli, tender potatoes, and sweet baby tomatoes. Each bite offers a delightful mix of flavors and textures that everyone at the dinner table will enjoy. The broccoli adds a nice crunch, the potatoes give it a comforting, hearty feel, and the baby tomatoes add a burst of sweetness that ties everything together.
Why You Will Love This Broccoli Casserole Recipe3
One of the things I love most about this veggie casserole recipe is how it makes meal prep a breeze. You can get everything ready ahead of time, so when dinnertime rolls around, you just pop it in the oven and relax. It’s perfect for those nights when you’re running around and need a nutritious meal that doesn’t take hours to prepare.
Trust me, this Broccoli Casserole has saved my sanity more than once, and I’m sure it’ll do the same for you. Give it a try and see how it quickly becomes a favorite in your house too!
Ingredients
- Broccoli: 3 cups of fresh broccoli florets (or 1 1/2 cups of frozen broccoli, thawed)
- Potatoes: 2 medium potatoes, peeled and diced
- Baby Tomatoes: 1 cup of baby tomatoes, halved
- Cheddar Cheese: 1 cup shredded (or your favorite cheese)
- Breadcrumbs: 1/2 cup (for topping)
- Olive Oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Salt: 1 teaspoon (or to taste)
- Black Pepper: 1/2 teaspoon (or to taste)
- Dried Oregano: 1/2 teaspoon (optional, for extra flavor)
Step by Step Preparation
1. Prepping the Vegetables: First things first, let’s get those veggies ready! Start by washing the broccoli florets under cold water. If you’re using fresh broccoli, make sure to cut them into bite-sized pieces. For the baby tomatoes, just give them a good rinse and then cut them in half.
Now, for the potatoes, peel them and cut them into small, even cubes. This helps them cook evenly. I find using a sharp knife makes this part much easier, and it’s a great way to get the kids involved if they’re up for it!
2. Cooking the Potatoes: You’ve got two choices here. You can either boil the potatoes or bake them. If you’re boiling, just place the diced potatoes in a pot of water, bring it to a boil, and cook for about 10 minutes, or until they’re tender. If you prefer baking, toss the diced potatoes with a little olive oil, salt, and pepper, and bake them at 400°F (200°C) for about 20 minutes. Either way, the goal is to get them soft but not mushy.
3. Blanching the Broccoli: To keep the broccoli nice and crisp, blanch it quickly. Bring a pot of water to a boil and drop the broccoli florets in for about 2 minutes. After that, quickly transfer them to a bowl of ice water to stop the cooking process. This helps keep the broccoli vibrant green and a perfect texture in the casserole.
4. Combining Ingredients: Now it’s time to mix everything together. In a large bowl, combine the cooked potatoes, blanched broccoli, and halved baby tomatoes. Add in the minced garlic, olive oil, salt, pepper, and dried oregano if you’re using it. Give it all a good toss so everything is evenly coated and seasoned.
5. Assembling the Casserole: Grab your baking dish and start layering. Spread the veggie mixture evenly in the dish. Then sprinkle the shredded cheese over the top. For a nice crispy topping, sprinkle the breadcrumbs over the cheese. If you like, you can drizzle a little extra olive oil on top to help the breadcrumbs get golden and crispy.
6. Baking: Preheat your oven to 375°F (190°C). Bake the casserole for about 25-30 minutes, or until the cheese is melted and bubbly and the top is golden brown. You’ll know it’s done when it’s all hot and the edges are starting to crisp up.
Tips for the Perfect Casserole
Texture Tips: To get a casserole that’s creamy but still has a nice crunch, make sure not to overcook the veggies before baking. The broccoli and potatoes should still have a bit of bite to them. Also, the combination of melted cheese and crispy breadcrumbs will give you that perfect texture contrast.
Flavor Tips: Seasoning is key! Don’t be shy with the salt and pepper. You can also add a pinch of red pepper flakes if you like a bit of heat or some fresh herbs like basil or parsley for extra flavor.
Make-Ahead Tips: This casserole is great for making in advance. You can assemble it a day ahead and store it in the fridge. Just cover it tightly with foil or plastic wrap. When you’re ready to bake, you might need to add a few extra minutes to the cooking time since it’ll be starting out cold.
Serving Suggestions
Once your Easy Broccoli Casserole is out of the oven and looking all golden and delicious, it’s time to think about what to serve with it.
Side Dishes: I love to pair this casserole with a fresh, crisp salad. A simple green salad with some mixed greens, cherry tomatoes, and a light vinaigrette works really well. If you want something a bit more substantial, steamed veggies like carrots or green beans are a great choice. They complement the casserole without overpowering it.
Garnishes: For a little extra flair, consider adding some fresh herbs on top before serving. A sprinkle of chopped parsley or a few basil leaves can make your casserole look extra appetizing. If you like a bit of crunch, a few extra breadcrumbs or a drizzle of olive oil on top just before serving can be a nice touch.
Storage and Reheating
If you’re like me and love having a delicious meal ready to go, storing and reheating leftovers properly is key. Here’s how to keep your Easy Broccoli Casserole tasting fresh and yummy:
How to Store:
- Cool It Down: Before storing your casserole, let it cool completely. This helps prevent condensation from forming, which can make the casserole soggy. I usually leave it on the counter for about 30 minutes or until it’s at room temperature.
- Transfer to Container: Once it’s cool, transfer the casserole to an airtight container. If you’re planning to eat it within the next few days, just pop it in the fridge. It’ll stay fresh for up to 3-4 days.
- Freezing for Later: If you want to freeze it for later, wrap the casserole tightly. First, cover it with plastic wrap to keep out air, then wrap it in aluminum foil for extra protection against freezer burn. Label it with the date so you know when it went in. It’ll keep in the freezer for up to 2-3 months. Just make sure to thaw it in the fridge overnight before reheating.
Reheating Instructions:
- Oven Method: The best way to reheat your casserole is in the oven. Preheat your oven to 350°F (175°C). Place the casserole, uncovered, on the middle rack. Heat it for about 20-25 minutes, or until it’s warmed through and the top is crispy. This method helps restore the texture and keeps the casserole nice and hot.
- Microwave Method: If you’re short on time, the microwave is a quicker option, though it might not make the top as crispy. Place a portion of the casserole in a microwave-safe dish. Cover it with a microwave-safe lid or wrap. Heat on high in short intervals of 1-2 minutes, stirring in between, until it’s heated through.
Pro Tip: To help with even reheating in the microwave, you can cover the dish with a damp paper towel. This adds moisture and helps prevent the casserole from drying out.
And there you have it—your Easy Broccoli Casserole is ready for any busy day or for enjoying those tasty leftovers. Whether you’re heating it up for a quick lunch or a satisfying dinner, it’s sure to be just as delicious as when it first came out of the oven. Enjoy every bite!
Frequently Asked Questions (FAQ)
Can I use frozen broccoli instead of fresh?
Absolutely! Frozen broccoli works just fine in this casserole. Just make sure to thaw it completely and drain any excess moisture before adding it to the dish. This helps keep the casserole from becoming watery.
What if I don’t have baby tomatoes?
No worries! You can substitute regular cherry tomatoes or even grape tomatoes if that’s what you have on hand. Just chop them into smaller pieces to match the size of the baby tomatoes. If tomatoes aren’t your thing, you could also use some other veggies like bell peppers or mushrooms.
How can I make this casserole dairy-free?
To make the casserole dairy-free, you can use dairy-free cheese or nutritional yeast instead of cheddar cheese. For the topping, try using gluten-free breadcrumbs or crushed nuts for a crunchy finish.
How do I prevent the casserole from becoming too dry?
To keep your casserole from drying out, make sure not to overbake it. If you notice it’s getting too dry, you can cover it with foil during the last part of baking. Also, adding a bit of extra cheese or a splash of vegetable broth can help keep it moist.
Can I freeze this casserole?
Yes, you can freeze the casserole for up to 2-3 months. Just be sure to wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn. Thaw it in the refrigerator overnight before reheating.
Recipe Card
Easy Broccoli Casserole with Potato and Baby Tomatoes
Ingredients
- 3 cups fresh broccoli florets or 1 1/2 cups frozen, thawed
- 2 medium potatoes peeled and diced
- 1 cup baby tomatoes halved
- 1 cup shredded cheddar cheese or your favorite cheese
- 1/2 cup breadcrumbs
- 2 tablespoons olive oil
- 2 cloves garlic minced
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper or to taste
- 1/2 teaspoon dried oregano optional
Instructions
Preheat Oven:
- Preheat your oven to 375°F (190°C).
Prep Vegetables:
- Wash and cut broccoli into bite-sized pieces.
- Peel and dice potatoes into small cubes.
- Rinse and halve baby tomatoes.
Cook Potatoes:
- Boil: Place diced potatoes in a pot of water. Bring to a boil and cook for about 10 minutes until tender.
- Bake: Alternatively, toss diced potatoes with olive oil, salt, and pepper, and bake at 400°F (200°C) for about 20 minutes until tender.
Blanch Broccoli:
- Boil broccoli florets for 2 minutes, then transfer to a bowl of ice water to stop cooking. Drain well.
Combine Ingredients:
- In a large bowl, mix together cooked potatoes, blanched broccoli, and halved baby tomatoes.
- Add minced garlic, olive oil, salt, pepper, and dried oregano (if using). Toss to combine.
Assemble Casserole:
- Spread the veggie mixture evenly in a baking dish.
- Sprinkle shredded cheese over the top.
- Top with breadcrumbs and drizzle a little olive oil over the breadcrumbs.
Bake:
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted, bubbly, and the top is golden brown
Serve:
- Let cool slightly before serving. Enjoy with a side salad or steamed veggies!
Notes
Storage:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Freeze: Wrap tightly and freeze for up to 2-3 months. Thaw in the fridge before reheating.
Reheating:
- Oven: Reheat at 350°F (175°C) for 20-25 minutes until hot and crispy.
- Microwave: Heat in short intervals, stirring in between, until warmed through.
And there you have it—an Easy Broccoli Casserole with Potato and Baby Tomatoes that’s as simple as it is delicious! This recipe is a real winner for busy weeknights or any time you want a comforting meal without a lot of fuss. With just a few ingredients and easy steps, you can whip up a dish that everyone at the table will love.
I’d really love to hear how it turns out for you. Give it a try and let me know what you think! Feel free to leave a comment below or ask any questions you might have about the recipe. I’m always here to help and would love to see your take on this casserole.
If you enjoyed making this casserole, don’t keep it to yourself—share your creations on social media! Tag me in your posts so I can see how your casserole turned out and maybe even feature it on the blog.
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