This delicious Broccoli and Cauliflower au Gratin with Ham casserole is a creamy and low carb meal that will quickly become a weekly favorite.
There’s not anything I do not love about this casserole – it’s a perfect union of ingredients. Au Gratins are typically made with potatoes, onions, and a creamy cheese sauce and my family loves it made that way. I do too, but sometimes I just want a bit less carbs and more veggies. This Broccoli and Cauliflower au Gratin with Ham is great to make when you have left over ham or vegetables.
Tips to make this:
- Use a light sour cream (or Greek yogurt)
- Use a low-fat cream cheese, and be sure it’s at room temperature (very soft)
- Do not over cook the vegetables when steaming them, they will continue to cook in the oven.
- If you use frozen vegetables, thaw first and drain – do not cook, just add to casserole once thawed and drained.
- Change up the cheese to suit your tastes and mood.
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- 3 cups fresh broccoli florets (cut small)
- 3 cups fresh cauliflower florets (cut small)
- 2 cups diced ham
- 4 oz. low-fat cream cheese, softened
- ¾ cup light sour cream
- ½ tsp onion powder
- ¼ tsp garlic powder
- ground black pepper, to taste
- ¾ – 1 cup shredded cheddar-pepper jack blend (or whatever cheese you prefer)
- Preheat oven to 350 degrees. Spray a medium sized casserole dish with non-stick spray.
- Fill a medium-sized pot half full with water, bring to a boil. Put broccoli and cauliflower pieces into the water and cook at a low boil until the vegetables are just beginning to get soft. The broccoli will cook faster than the cauliflower. If this is the case, use a slotted spoon to remove the broccoli. Check it often and don’t overcook as the vegetables will continue to cook in the oven.
- While the vegetables are cooking, put cream cheese into a small bowl and stir in the cream cheese, onion powder, and garlic powder. Add pepper to taste.
- When vegetables are done cooking, drain into a colander placed in the sink and let it drain very well (for at least 5 minutes). You want as much water off of the vegetables as possible.
- Put the drained vegetables back into the pot you cooked them.
- Stir in the sauce mixture into the vegetables, then gently mix in the diced ham.
- Season to taste with fresh-ground black pepper.
- Pour vegetable and ham mixture into the dish, spread out evenly, and sprinkle with the cheese.
- Bake 30-35 minutes, or until the cheese is melted and lightly browned and all the casserole is hot and bubbly.
- Remove from oven and let sit 5-10 minutes for any liquid to be absorbed, and then serve.
Don’t forget to check out the Back to School series: First post is all about breakfasts – 30 Easy to Make on-the-go Breakfasts. Next week look for lunch ideas, snack recipes, and organization tips.