Ingredients
Scale
- 4 cups broccoli florets, bite-sized
- 4 cups cauliflower florets, bite-sized
- 2 cups sliced carrots
- 1.5 cups Greek yogurt (plain, full-fat or low-fat)
- 1/2 cup milk of choice
- 3 cups sharp cheddar cheese, shredded
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/2 cup Panko breadcrumbs or crushed crackers
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with olive oil or non-stick spray. Bring a large pot of salted water to a boil. Add the broccoli, cauliflower, and carrots to the boiling water and cook for just 3 to 4 minutes. You want the vegetables to be slightly tender but still firm. Drain the vegetables thoroughly in a colander and pat them dry with a clean kitchen towel to prevent a watery casserole.
- In a large mixing bowl, whisk together the Greek yogurt, milk, garlic powder, onion powder, smoked paprika, salt, and pepper. Once the mixture is smooth, stir in 2 cups of the shredded cheddar cheese. Add the blanched vegetables to the bowl and toss everything gently until every piece of broccoli and cauliflower is coated in the creamy sauce.
- Transfer the vegetable mixture into your prepared baking dish, spreading it out into an even layer. Sprinkle the remaining 1 cup of cheddar cheese over the top. In a small bowl, mix the Panko breadcrumbs with the melted butter and scatter them over the cheese. Place the dish in the oven and bake for 30 to 35 minutes until the sauce is bubbling and the breadcrumb topping is golden brown. Let it stand for 5 minutes before serving.
- Cook Time: 60 minutes