Description
A delightful and creamy casserole featuring broccoli and cauliflower, perfect as a vegetarian side dish.
Ingredients
Scale
- 2 cups broccoli florets
- 2 cups cauliflower florets
- 1 cup sliced carrots
- 1 cup frozen peas
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 cup breadcrumbs
Instructions
- Preheat the oven to 350°F.
- In a large skillet, heat olive oil over medium heat. Add chopped onion and garlic, sautéing until the onion is translucent, about 3-4 minutes.
- Add broccoli, cauliflower, carrots, and peas to the skillet. Season with salt, black pepper, thyme, and paprika. Cook for an additional 5-7 minutes, stirring occasionally, until the vegetables are tender but still crisp.
- In a large bowl, combine the sautéed vegetables with sour cream, cheddar cheese, and half of the Parmesan cheese. Mix well until all ingredients are evenly coated.
- Transfer the vegetable mixture to a greased 9×13 inch baking dish. Sprinkle the remaining Parmesan cheese and breadcrumbs evenly over the top.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Let the casserole cool for about 5 minutes before serving.
Notes
- For a creamier texture, substitute half of the sour cream with cream cheese.
- For added flavor, mix in some cooked mushrooms or bell peppers.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 500mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg