Easter mornings feel a lot calmer when there’s an Easter Casserole bubbling away in the oven. It’s loaded with tender asparagus, leeks, sweet peas, corn, and baby potatoes all covered in a creamy, cheesy sauce. The top gets golden and crunchy with breadcrumbs and melted Gruyere, while the inside stays rich and comforting. Every spoonful is packed with fresh spring flavors and warmth.
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I make this for Easter brunch, spring gatherings, and church potlucks when I want something that feeds a crowd and doesn’t stress me out. It’s a family favorite and total crowd-pleaser. You can prep it the night before and just pop it in the oven in the morning. Perfect for holiday breakfasts when you don’t want to be stuck in the kitchen. Leftovers stay fresh in the fridge for up to 4 days.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Easter Casserole with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
You’ll love how the creamy sauce comes together and coats every vegetable perfectly, making it great for Easter morning or a cozy breakfast on holiday season.
Prep the Oven and Baking Dish
Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch ceramic baking dish with cooking spray and set it aside so it’s ready when you need it.
Cook the Leeks and Garlic
In a large nonstick skillet, melt the butter over medium heat. Add the sliced leeks and cook for 5 to 7 minutes, stirring occasionally, until they’re soft and starting to turn golden.
Add the garlic and cook for 1 minute more until fragrant. The leeks will smell sweet and almost caramelized. If you prefer a sharper onion flavor, you may replace the leeks with thinly sliced red onions.
Make the Cream Sauce
Sprinkle the flour over the leeks and garlic and stir for 1 minute to cook off the raw flour taste. Gradually whisk in the milk and vegetable broth until smooth, making sure there aren’t any lumps.
Simmer for 5 to 7 minutes, stirring often with a long wooden spoon, until the sauce thickens slightly and coats the back of the spoon. Stir in the heavy cream and simmer briefly.
Add the Vegetables and Cheese
Stir in the asparagus, peas, corn, and potatoes. For a pop of color and extra sweetness, feel free to add sliced red bell peppers. Season with salt and black pepper to taste. Add half of the Gruyère cheese, half of the Parmesan cheese, and the chopped thyme.
Mix well until the finely shredded cheeses melt into the sauce, and everything’s evenly coated. You could swap in or add other cheeses like Swiss cheese for a milder, nuttier taste, pepper jack for a spicy kick, sharp cheddar for a strong, more familiar cheese flavor, or even cream cheese for richness with a velvety texture.
Assemble the Casserole
Transfer the mixture to the prepared casserole dish and spread it out evenly. In a mixing bowl, combine the breadcrumbs, remaining Gruyère cheese, remaining Parmesan cheese, and olive oil. Mix until the breadcrumbs are coated, then sprinkle evenly over the top of the casserole.
Bake Until Golden
Bake uncovered in the preheated oven for 25 to 30 minutes, or until the casserole forms bubbles around the edges and the top is golden brown and crispy. You’ll see melted cheese bubbling up through breadcrumbs.
Rest and Serve
Let the casserole rest for 5 to 10 minutes before serving so the sauce thickens up slightly. Garnish with fresh parsley and serve warm. Chopped green onions work too, or if you want to add a burst of acidity, try topping the casserole with sliced fresh tomatoes or halved cherry tomatoes.
Enjoy!
If you’re bringing this cheesy casserole to a potluck or gathering, let it cool completely first, then cover the dish tightly with plastic wrap or aluminum foil. Transport it in an insulated casserole carrier to keep it warm for up to 2 hours.
Easter Casserole
Add Preferred SourceEquipment
- Ceramic baking dish 9×13-inch
Ingredients
- 1 cup asparagus cooked and cut into bite-size pieces
- 1 cup frozen peas
- 1 cup frozen corn
- 1 pound baby potatoes quartered
- 2 medium leeks white and light green parts only, thinly sliced and well washed
- 2 cloves garlic minced
- 4 tablespoons unsalted butter
- 4 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup low-sodium vegetable broth
- ½ cup heavy cream
- 1 cup Gruyère cheese shredded
- ½ cup Parmesan cheese grated
- 2 tablespoons fresh thyme chopped
- 2 tablespoons fresh parsley chopped
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish and set aside.
- In a large skillet, melt the butter over medium heat. Add the sliced leeks and cook for 5 to 7 minutes, stirring occasionally, until soft. Add the garlic and cook for 1 minute more until fragrant.2 medium leeks, 4 tablespoons unsalted butter, 2 cloves garlic
- Sprinkle the flour over the leeks and garlic and stir for 1 minute. Gradually whisk in the milk and vegetable broth until smooth. Simmer for 5 to 7 minutes, stirring often, until the sauce thickens slightly. Stir in the heavy cream and simmer briefly.4 tablespoons all-purpose flour, 1 cup whole milk, 1 cup low-sodium vegetable broth, ½ cup heavy cream
- Stir in the asparagus, peas, corn, and potatoes. Season with salt and black pepper. Add half of the Gruyère cheese, half of the Parmesan cheese, and the chopped thyme. Mix well.1 cup asparagus, 1 cup frozen peas, 1 cup frozen corn, 1 pound baby potatoes, 1 cup Gruyère cheese, ½ cup Parmesan cheese, 2 tablespoons fresh thyme, Salt and black pepper
- Transfer the mixture to the prepared baking dish. In a small bowl, combine the breadcrumbs, remaining Gruyère cheese, remaining Parmesan cheese, and olive oil. Sprinkle evenly over the top.1 cup breadcrumbs, 2 tablespoons olive oil
- Bake for 25 to 30 minutes, or until the casserole is bubbling and the top is golden brown.
- Let the casserole rest for 5 to 10 minutes before serving. Garnish with fresh parsley.2 tablespoons fresh parsley
Notes
Nutrition
How to Store Leftovers
Let the casserole cool completely before covering it with a stretch-fit silicone casserole lid or transferring portions to airtight containers. This is a great make-ahead recipe, so you can bake the night before, refrigerate the casserole overnight, or even for 3 to 4 days.
Reheat individual portions in the microwave for 1 to 2 minutes, or reheat the whole casserole covered with foil in a 350°F oven for 15 to 20 minutes until warmed through.
For longer storage, freeze the casserole in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating. The breadcrumb topping might lose some crispness after freezing, so you can add fresh breadcrumbs on top and broil for 2 to 3 minutes to crisp them back up.
What to Serve With Easter Casserole
I love serving it alongside a simple arugula salad with lemon vinaigrette, warm dinner rolls, French bread, crusty bread, and roasted carrots with honey and thyme. The fresh greens balance out the richness, and the bread is perfect for soaking up any extra cream sauce.
You could also add sliced Easter ham or smoked ham on the side for extra protein, or serve it alongside a savory dish like crispy bacon or breakfast sausage if you’re making it for brunch.
For a complete Easter Sunday spread, pair it with deviled eggs, fruit salad with fresh berries and mint, and sweet bread like hot cross buns or homemade cinnamon rolls. The casserole works as the main dish or a hearty side, depending on what else you’re serving.
More Easy Recipes for You to Try at Home
Check out these easy breakfast casserole recipes your family will love, perfect for Easter or any weekend.
