Casserole with broccoli and tomatoes
4 servings
40 minutes
Broccoli and tomato casserole is a delicate and aromatic dish of European cuisine that combines the freshness of vegetables with the creamy texture of the baked mixture. Broccoli, known for its health benefits, adds lightness and nutrition to the casserole, while the sweet tomato adds a pleasant tanginess. The egg-milk sauce with flour and sour cream creates softness and richness of flavor, while herbs provide a refreshing accent. This dish is perfect for a family dinner or light lunch due to its simplicity and balance. The casserole turns out airy, nutritious, and appetizing; it can be served alone or alongside a fresh salad. Legend has it that such dishes emerged in European families as a way to combine simple ingredients into a hearty and tasty treat.
1
To make the broccoli in the casserole soft and tender, it is advisable to boil it over medium heat for 5 minutes. First, divide the bunches into florets. After boiling, drain the water and cool.
- Broccoli cabbage: 350 g
2
Beat the eggs with milk using a fork, add sour cream and flour, season with salt and pepper to taste. Mix everything thoroughly until smooth.
- Milk: 200 ml
- Sour cream 15%: 2 tablespoons
- Wheat flour: 100 g
- Chicken egg: 4 pieces
- Dill: to taste
- Parsley: to taste
3
By this time, the broccoli has cooled down. We place it in a greased baking dish, cut the tomato, and add it there as well.
- Broccoli cabbage: 350 g
- Tomatoes: 1 piece
4
Then pour everything with the egg-milk mixture, sprinkle with greens on top, and place in the oven for 25 minutes at 180 degrees.
- Milk: 200 ml
- Chicken egg: 4 pieces
- Dill: to taste
- Parsley: to taste