Harvest Hazelnut Casserole

June 8, 2020

This recipe is the winner of the Oregon Orchard May 2020 Hazelnut Recipe Contest, submitted by Debbie Luster.

1 cup fresh broccoli, chopped
1 cup fresh cauliflower, sliced
2 cups fresh spinach, chopped
1 small carrot, peeled and finely grated
1/3 cup diced onion
1 cup (4 oz) grated cheddar cheese
1 cup chopped roasted Oregon hazelnuts
11/2 cups milk
1 cup biscuit mix
4 eggs
1/2 teaspoon garlic salt
1/2 teaspoon black pepper


  1. Preheat oven to 400 degrees Fahrenheit.
  2. Precook broccoli and cauliflower by boiling in a saucepan until almost tender, about 5 minutes. Drain well.
  3. In mixing bowl, stir together broccoli, cauliflower, spinach, grated carrot, onion, and cheese; spoon mixture into a well-greased glass 10-inch pie plate. Top with chopped roasted hazelnuts.
  4. Beat together milk, biscuit mix, eggs, garlic salt, and pepper; pour into pie plate over hazelnuts, vegetable, and cheese mixture.
  5. Bake at 400 degrees for 35-40 minutes; let casserole stand 5 minutes before serving. Enjoy!

Makes 6-8 servings.