Vegetable Casserole
This is a very versatile casserole, you can eat this for breakfast, lunch or dinner. You can add whatever vegetables you like, even add bacon or ham. This is a great dish with lots of options!
Ingredients
- 3 eggs
- 1 tablespoon Parmigiano
- 1/2 teaspoon salt
- 8 oz Greek yogurt
- 17 oz Ricotta
- 1/2 cup potato glakes
- 8 oz can of peas drained
- 8 oz can of carrots drained
Instructions
- Preheat the oven to 350F.
- In a mixing bowl, add the eggs, Parmigiano cheese, salt and yogurt. Mix well then add the Ricotta.
- Mix well with a whisk until everything is smooth and creamy.
- Add the Potato flakes and mix to combine.
- Add in the carrots and the peas and stir.
- Pour mixture into a 8×13″ baking dish lined with parchment paper, smooth mixture out in the dish.
- Bake in the oven for 35-40 minutes.
- Serve warm or cold.
This was taken from Benedetta Rossi. https://menudibenedetta.blogspot.com/2019/07/quadrotti-di-verdure-ricetta-benedetta-rossi-da-fatto-in-casa-per-voi.html
If you do not know by now she is my favorite chef here right along with Antonino!
But, I saw this yesterday on tv and I decided to “empty” the fridge.
It is a very delicate dish, it is light and fluffy with a consistency of a cloud. it’s really different but tastes great. I will definitely make this again, but I would add fresh herbs to add just a point more of flavor!