Ingredients
Scale
- 3 lbs Yukon Gold potatoes, diced into 1/2 inch cubes
- 2 cups broccoli florets, chopped small
- 1 large red bell pepper, diced
- 1 cup carrots, sliced into thin rounds
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 1.5 cups Greek yogurt (plain, non-fat) or light sour cream
- 1/2 cup low-sodium vegetable broth
- 2 cups shredded sharp cheddar cheese (divided)
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- Salt and black pepper to taste
- Optional: 2 cups cooked shredded chicken breast or 1 lb browned lean ground beef
- Fresh parsley for garnish
Instructions
- Preheat your oven to 375°F (190°C). Grease a large 9×13 inch baking dish with non-stick cooking spray or a light coating of olive oil. Wash and chop all your vegetables. Ensure the potatoes are cut into uniform cubes to ensure even cooking. If you are adding meat, cook the chicken or beef beforehand so it is ready to be folded into the mix.
- In a very large mixing bowl, combine the diced potatoes, broccoli, bell peppers, carrots, onion, and garlic. In a separate smaller bowl, whisk together the Greek yogurt, vegetable broth, smoked paprika, oregano, salt, and pepper. Pour the creamy mixture over the vegetables and toss thoroughly until every piece is well-coated. Fold in 1 cup of the shredded cheddar cheese and your choice of protein (chicken or beef) if using.
- Transfer the mixture into the prepared baking dish, spreading it out into an even layer. Cover the dish tightly with aluminum foil. Place in the center rack of the oven and bake for 35 minutes. Covering the dish allows the potatoes to steam and soften without the cheese burning.
- Remove the foil and sprinkle the remaining 1 cup of cheddar cheese over the top. Return the dish to the oven, uncovered, for another 10 to 15 minutes. Bake until the cheese is bubbly and slightly golden, and the potatoes are fork-tender. If you like a crispy top, turn on the broiler for the last 2 minutes.
- Let the casserole rest for 5 to 10 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh chopped parsley. Serve generous scoops onto plates, ensuring everyone gets a good mix of the colorful vegetables and cheesy potatoes.
- Cook Time: 1 hour 5 minutes