Ingredients
Scale
- 6 cups fresh broccoli florets, cut into bite-sized pieces
- 1 cup carrots, thinly sliced
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1.5 cups Greek yogurt (plain, non-fat)
- 2 cups sharp cheddar cheese, shredded (divided)
- 1/2 cup vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt and 1/2 teaspoon black pepper
- 1/2 cup Panko breadcrumbs or crushed crackers
- 1 tablespoon olive oil
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with non-stick spray or a little olive oil. Bring a large pot of salted water to a boil. Blanch the broccoli florets and sliced carrots for about 3 minutes until they are bright green and slightly tender. Drain them immediately and shock them in a bowl of ice water to stop the cooking process. Pat the vegetables dry thoroughly to ensure your casserole doesn’t become watery.
- Heat olive oil in a skillet over medium heat and sauté the onions until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. In a large mixing bowl, whisk together the Greek yogurt, vegetable broth, smoked paprika, salt, pepper, and 1 cup of the shredded cheddar cheese. Fold in the blanched broccoli, carrots, and the onion mixture until everything is evenly coated. Transfer the mixture to your prepared baking dish. Top with the remaining cup of cheese and a layer of breadcrumbs. Bake for 25-30 minutes, or until the cheese is bubbling and the topping is golden brown.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This resting period allows the sauce to thicken and set, making it much easier to scoop. Serve large portions onto plates as a main dish, or use a wide spatula to serve it as a side next to roasted protein. Garnish with a sprinkle of fresh parsley or red pepper flakes for a pop of color and extra flavor.
- Cook Time: 50 minutes