Broccoli and Cauliflower au Gratin with Ham (Low Carb)

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 keto 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 Casserole is great to make when you have leftover ham or vegetables.

My potato-loving family didn’t even miss the potatoes or all those carbs! The trick is to emphasize the cheese! They love cheese just as much as potatoes.

When making this ham casserole with vegetables keep in mind that you can change it up to your tastes. Use only broccoli or just cauliflower. Replace the ham with chicken if you wish. Cheese it up more with your favorite blends of cheese.

Tips to make this low carb dinner:

• 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.

Ingredients

• fresh broccoli florets
• cauliflower florets
• diced ham
• low-fat cream cheese
• light sour cream
• onion powder
• garlic powder
• black pepper
• shredded cheddar-pepper jack blend

Instructions

Preheat oven to 350 degrees. Spray a medium sized casserole dish with non-stick cooking 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 excess 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

This broccoli cauliflower casserole is the perfect way to get even the picky eaters to enjoy their veggies. I love that this can be a main dish or serve it up as a side dish at a holiday gathering.

Broccoli and Cauliflower au Gratin with Ham (Low Carb)

This delicious Broccoli and Cauliflower au Gratin with Ham casserole is a creamy and low carb meal that will quickly become a weekly favorite.

4.41 from 5 votes

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Author: Lisa Kerhin

Ingredients

• 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
• 3/4 cup light sour cream
• ½ tsp onion powder
• ¼ tsp garlic powder
• ground black pepper to taste
• 3/4 – 1 cup shredded cheddar-pepper jack blend or whatever cheese you prefer

Instructions

• 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.

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Enjoy!