Ingredients
Scale
- 2 lbs mixed vegetables (broccoli, cauliflower, carrots, and bell peppers)
- 1 lb cooked shredded chicken breast or browned lean ground beef
- 2 cups shredded sharp cheddar cheese, divided
- 1 cup plain Greek yogurt or light sour cream
- 1/2 cup grated Parmesan cheese
- 3 cloves garlic, minced
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup Panko breadcrumbs (optional for topping)
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a large 9×13 inch baking dish with olive oil or non-stick cooking spray. If you are using fresh vegetables, steam them for about 5 minutes until they are fork-tender but still crisp. If using frozen vegetables, ensure they are completely thawed and patted dry to prevent a watery casserole. Chop your cooked chicken or beef into bite-sized pieces if you haven’t already.
- In a large mixing bowl, combine the Greek yogurt, minced garlic, onion powder, smoked paprika, half of the cheddar cheese, and the Parmesan cheese. Stir well until the mixture is smooth. Season the sauce with salt and pepper to your preference. Fold in the steamed vegetables and your choice of protein (chicken or beef) until everything is evenly coated in the creamy cheese mixture.
- Transfer the vegetable and meat mixture into the prepared baking dish. Spread it out into an even layer using a spatula. Sprinkle the remaining cup of cheddar cheese over the top. If you want an extra crunch, sprinkle the Panko breadcrumbs over the cheese layer. Place the dish in the center rack of the oven and bake for 30 to 35 minutes, or until the cheese is bubbly and the edges are golden brown.
- Remove the casserole from the oven and let it rest for 5 to 10 minutes. This resting period allows the sauce to set so it doesn’t run when sliced. Garnish with a sprinkle of fresh parsley for a pop of color. Serve generous scoops onto plates and enjoy while hot.
- Cook Time: 60 minutes