Easy Broccoli Casserole with Potato and Baby Tomatoes
This Easy Broccoli Casserole with Potato and Baby Tomatoes is a hearty, comforting dish perfect for busy weeknights or a cozy family dinner. With tender broccoli, flavorful baby tomatoes, and creamy cheese, it’s a satisfying meal that’s simple to prepare. The casserole features a crispy breadcrumb topping that adds just the right amount of crunch. It’s an easy, delicious way to get your veggies in and please everyone at the table!
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.