WW Veggie Casserole
Ingredients:
1 cup broccoli florets
1 cup cauliflower florets
1 cup baby carrots, sliced
1 cup bell peppers (red, yellow, or green), diced
1 cup cherry tomatoes, halved
1 medium onion, diced
2 cloves garlic, minced
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 cup sour cream
1/2 cup mayonnaise
2 large eggs
1/2 cup panko breadcrumbs
1/4 cup olive oil
1 teaspoon dried thyme
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley for garnish (optional)
Instructions:
Preheat Oven and Prepare Baking Dish:
Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray or a bit of olive oil.
Cook the Vegetables:
In a large pot, bring water to a boil and add the broccoli, cauliflower, and carrots. Blanch the vegetables for about 3-4 minutes until just tender. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain well and set aside.
Sauté Aromatics:
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Combine Ingredients:
In a large mixing bowl, combine the blanched vegetables, sautéed onion, and garlic. Add the diced bell peppers and cherry tomatoes.
Prepare the Sauce:
In another bowl, whisk together the sour cream, mayonnaise, eggs, dried thyme, dried oregano, salt, and pepper until well combined. Stir in the shredded cheddar cheese and half of the Parmesan cheese.
Assemble the Casserole:
Gently fold the sauce mixture into the vegetable mixture until everything is well-coated. Pour the mixture into the prepared baking dish.
Add Topping:
In a small bowl, combine the panko breadcrumbs with the remaining Parmesan cheese. Sprinkle this mixture evenly over the casserole.
Bake:
Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
Garnish and Serve:
