Brick cheese and vegetable casserole
Brick cheese and vegetable casserole is a hearty, baked comfort dish originating from the American Midwest, particularly popular in Wisconsin where brick cheese was invented. It typically layers sliced brick cheese—a semi-hard, washed-rind cheese with a mild, nutty flavor—with vegetables like broccoli, carrots, and onions in a creamy sauce, often bound with eggs or a condensed soup base. The casserole is baked until bubbly and golden, making it a versatile side or main course for family meals and potlucks.
🍽️ Nutrition at a glance
This dish is generally high in fat and protein due to the generous use of brick cheese and eggs, with moderate carbohydrates from any added starches or vegetables. It provides significant calcium, phosphorus, and B vitamins from the dairy, along with fiber and vitamins A and C from the vegetables, with a rough calorie ballpark of 300-400 kcal per serving.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 18 g |
| Carbs | 12 g |
| Fat | 26 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Calcium | 320 mg |
| Phosphorus | 280 mg |
| Vitamin A | 450 IU |
| Vitamin C | 15 mg |
| Potassium | 350 mg |
| Vitamin B12 | 0.8 mcg |
| Selenium | 12 mcg |
| Zinc | 2.5 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, brick cheese itself is a unique American invention from the 1870s, named for the bricks used to press the curds, and its use in casseroles reflects the Midwest's tradition of hearty, cheese-centric comfort food. Nutritionally, the combination of high-quality protein from cheese and eggs with fiber-rich vegetables creates a satisfying, nutrient-dense meal that can support muscle maintenance and digestive health.
