Looking for a dish that’s wholesome, satisfying, and effortlessly delicious? This baked potato and vegetable casserole might just become your new go-to favorite. It combines hearty potatoes, colorful vegetables like zucchini and mushrooms, creamy cheese, and protein-rich eggs—all baked together into one warm, cheesy masterpiece.
Whether you enjoy it as a vegetarian main course or as a flavorful side dish, this recipe is a fantastic way to incorporate more vegetables and nutritious ingredients into your daily meals. Plus, it’s perfect for meal prep, potlucks, or cozy family dinners.
Here’s how to make this comforting dish step by step.
Ingredients (Serves 4–6)
• 4 medium potatoes (Yukon Gold or Russet), peeled and thinly sliced
• 1 medium zucchini, sliced into half-moons
• 1 cup mushrooms, sliced (white or cremini)
• 1/2 onion, finely chopped
• 2 cloves garlic, minced
• 3 large eggs
• 3/4 cup milk (dairy or plant-based)
• 1 cup shredded cheese (cheddar, mozzarella, or a blend)
• 2 tablespoons olive oil
• Salt and black pepper to taste
• 1/2 tsp dried thyme or Italian seasoning
• Fresh parsley or chives (for garnish)
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