Lower Carb Vegetable Casserole Recipe

Broccoli florets: Fresh or frozen, these provide a nutritious base for the casserole.

Cauliflower florets: Adds a mild flavor and complements the broccoli well.

Shredded cheddar cheese: Melts beautifully to create a creamy texture.

Heavy cream: Adds richness and helps bind the ingredients together.

Garlic powder: Enhances the overall flavor with a subtle garlic taste.

Onion powder: Adds a hint of onion flavor without the need for fresh onions.

Salt: Essential for seasoning the dish.

Pepper: Adds a touch of heat and enhances the other flavors.

When preparing this lower carb vegetable casserole, ensure that the broccoli florets and cauliflower florets are cut into uniform sizes. This will help them cook evenly and ensure a consistent texture throughout the dish. Additionally, for a richer flavor, you can lightly steam the vegetables before mixing them with the shredded cheddar cheese and heavy cream mixture. This step will also reduce the baking time slightly and enhance the overall creaminess of the casserole.

• broccoli florets - Substitute with zucchini slices: Zucchini is low in carbs and provides a similar texture when cooked.

• cauliflower florets - Substitute with cabbage: Cabbage is also low in carbs and can add a slightly different but pleasant flavor and texture.

• shredded cheddar cheese - Substitute with mozzarella cheese: Mozzarella is lower in carbs and melts well, making it a good alternative.

• heavy cream - Substitute with coconut cream: Coconut cream is lower in carbs and provides a rich, creamy texture similar to heavy cream.

• garlic powder - Substitute with fresh garlic: Fresh garlic has a more intense flavor and is low in carbs, enhancing the dish's taste.

• onion powder - Substitute with chopped green onions: Green onions are lower in carbs and add a fresh, mild onion flavor.

• salt - Substitute with sea salt: Sea salt can provide a more complex flavor and is often preferred for its mineral content.

• pepper - Substitute with white pepper: White pepper has a milder taste and can add a different layer of flavor to the casserole.

• Allow the casserole to cool completely before storing. This prevents condensation, which can make the dish soggy.
• Transfer the cooled vegetable casserole to an airtight container. If you don't have one large enough, you can use multiple smaller containers.
• Store the container in the refrigerator for up to 3-4 days. This keeps the broccoli and cauliflower fresh and the cheese from becoming too hard.
• For freezing, wrap the casserole tightly in plastic wrap, then in aluminum foil. This double layer helps prevent freezer burn.
• Label the package with the date and contents. This helps you keep track of how long it's been stored.
• Freeze the casserole for up to 2-3 months. Beyond this, the texture of the vegetables may degrade.
• To reheat, thaw the casserole in the refrigerator overnight. This ensures even reheating.
• Preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish if it’s not already in one.
• Cover the dish with aluminum foil to prevent the cheese from burning. Bake for 20-25 minutes, or until heated through.
• For a crispier top, remove the foil during the last 5 minutes of reheating. This will make the cheese bubbly and golden again.
• Let the casserole cool for a few minutes before serving to allow the flavors to meld and the dish to set.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover vegetable casserole in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent the cheese from drying out.
  4. Heat for about 20-25 minutes, or until the casserole is warmed through.
  5. Remove the foil for the last 5 minutes to let the top get bubbly and slightly crispy.

• Microwave Method:

  1. Transfer a portion of the casserole to a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  3. Heat on medium power for 2-3 minutes.
  4. Stir halfway through to ensure even heating.
  5. Continue heating in 1-minute intervals until the casserole is hot.

• Stovetop Method:

  1. Place a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Add the leftover vegetable casserole to the skillet.
  4. Stir occasionally to prevent sticking and to ensure even heating.
  5. Heat for about 10 minutes, or until the casserole is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftover casserole in an air fryer-safe dish.
  3. Heat for 8-10 minutes, checking halfway through to ensure it doesn’t overcook.
  4. If the top starts to brown too quickly, cover it with a piece of aluminum foil.

• Toaster Oven Method:

  1. Preheat your toaster oven to 350°F (175°C).
  2. Place the leftover vegetable casserole in a toaster oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Heat for about 15-20 minutes, or until the casserole is thoroughly warmed.
  5. Remove the foil for the last 5 minutes to crisp up the top.

• Oven: Used to bake the casserole at a consistent temperature of 375°F (190°C).

• Mixing bowl: Used to combine the broccoli, cauliflower, and shredded cheddar cheese.

• Separate bowl: Used to mix the heavy cream, garlic powder, onion powder, salt, and pepper.

• Baking dish: Used to transfer and spread the vegetable and cream mixture evenly for baking.

• Measuring cups: Used to measure out the broccoli florets, cauliflower florets, shredded cheddar cheese, and heavy cream accurately.

• Measuring spoons: Used to measure out the garlic powder, onion powder, salt, and pepper.

• Spatula: Used to stir and combine the cream mixture with the vegetables and cheese.

• Oven mitts: Used to safely handle the hot baking dish when removing it from the oven.

Pre-chop vegetables: Chop the broccoli and cauliflower in advance and store them in the fridge.

Use pre-shredded cheese: Save time by buying shredded cheddar cheese instead of shredding it yourself.

Mix in one bowl: Combine all ingredients in one bowl to reduce cleanup time.

Microwave first: Partially cook the vegetables in the microwave for a few minutes to reduce oven time.

Measure spices ahead: Pre-measure the garlic powder, onion powder, salt, and pepper and store them in small containers.