Broccoli Cauliflower Casserole
This casserole is cheesy, delightful, subtly sweet and packed with good veggies. Perfect when you have some leftover sausage to cook with. It's low-carb and gluten-free.
Servings: 8 bowls
Ingredients
- 1 lb broccoli florets
- 1/2 lb cauliflower florets
- 1 tbsp olive oil
- 1/2 large yellow onion finely chopped
- 5 cloves garlic minced
- 12 oz smoked Polish sausage sliced into thick pieces
- 8 oz cream cheese
- ½ cup sour cream
- 2 tbsp Dijon mustard
- 2 cups cheddar cheese shredded, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400F, spray 9x13” baking dish with olive oil.
- Fill up a large pot with water, place it over high heat and bring it to boil. Add broccoli and cauliflower florets. Boil them for 3-5 minutes until they’ve softened. Remove from the pot and drain well.
- In a medium bowl, combine cream cheese, sour cream, Dijon mustard, 1 cup cheddar cheese, salt and black pepper.
- Place a skillet over medium high heat. Add in olive oil and onion. Cook for 3 minutes until translucent. Then, add in the garlic and cook for around 30s.
- Add in the smoked sausage and cook for 3-5 minutes until the sausage browns up. Make sure you’re stirring throughout, so the sausages brown up equally.
- Now, transfer broccoli, cauliflower and browned sausage to a baking dish. Add in the cream cheese mixture.
- Stir to combine all of the ingredients inside the baking dish, level them out and cover with the remaining 1 cup of cheddar cheese.
- Bake in the oven for 15 minutes until the cheese has melted and the top is slightly golden brown. Serve right out of the oven.
Nutrition
Serving: 1 bowl (8 oz) | Calories: 388kcal | Carbohydrates: 12g | Protein: 17g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 95mg | Sodium: 1063mg | Potassium: 368.9mg | Fiber: 2.4g | Sugar: 3.6g | Calcium: 284mg | Iron: 1.3mg