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Vegetable Casserole

Classic European Vegetable Casserole

This Classic European Vegetable Casserole is a comforting baked side dish made with potatoes, carrots, cabbage, and peas in a light, fluffy egg mixture. Adapted from a traditional Latvian cookbook, it's an easy way to turn simple vegetables into a wholesome family meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Servings: 6
Course: Side Dish
Cuisine: European
Calories: 258
Ingredients Method Notes

Ingredients
  

  • 1 kg mixed vegetables (potatoes, carrots, cabbage, and canned green peas)
  • 4 eggs separated
  • 100 g butter divided
  • 250 ml milk whole
  • salt to taste
  • Fresh breadcrumbs for topping

Method
 

  1. Peel and cook the potatoes and carrots until tender.
  2. Cook the cabbage separately until soft. Drain well.
  3. If using canned peas, drain them thoroughly.
  4. Finely chop all the cooked vegetables and combine them in a large mixing bowl.
  5. Melt 50 g of the butter and stir it into the vegetables.
  6. Separate the eggs.
  7. Mix the egg yolks with the milk and season with salt.
  8. Beat the egg whites until stiff peaks form.
  9. Fold the whipped egg whites gently into the egg yolk mixture.
  10. Carefully combine the egg mixture with the vegetables.
  11. Grease a baking dish with the remaining butter.
  12. Transfer the mixture to the baking dish and sprinkle with fresh breadcrumbs.
  13. Bake at 190°C (375°F) for about 20 minutes, or until lightly golden and puffed.
  14. Brush the top with the remaining melted butter before serving.

Notes

  • The original cookbook suggests adding 1–2 tablespoons of tomato purée for extra flavor.
  • This casserole is traditionally served as a side dish with roasted poultry or meat.
  • Feel free to use seasonal vegetables depending on what you have available.