Go Back

Scalloped Vegetable Casserole

This recipe is a good Keto alternative for scalloped potatoes. The creamy, white cheddar sauce pairs perfectly with the vegetables. Serve with any meat.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 47 minutes
Total Time 1 hour 17 minutes
Course Side Dish

Equipment

  • Measuring spoons
  • 1 measuring cup
  • 1 large skillet
  • 1 Large spoon
  • 1 casserole dish
  • Cooking Spray

Ingredients
  

  • 1 Tbsp. extra virgin olive oil
  • 5 Tbsp. butter
  • 2 zucchini, sliced
  • 2 carrots, sliced
  • 1 onion, chopped
  • 1/2 cup celery, diced
  • 1 pkg. mushrooms, sliced
  • 2 cloves garlic, minced
  • 1/2 cup fresh or frozen butternut squash, cubed small
  • 3 sprigs fresh thyme
  • Salt and pepper to taste
  • 1/2 cup Carquik or flour
  • 1-1/2 cups chicken broth
  • 1/2 cup milk
  • 1 cup sour cream
  • 1 cup white cheddar cheese, shredded and divided
  • 1-1/2 cups breadcrumbs
  • Parmesan cheese for sprinkling over the top

Instructions
 

  • Preheat oven to 400 degrees.
  • Heat olive oil and butter in a skillet.
  • Add zucchini, garlic, carrots, celery, onions, mushrooms and squash. Cook for 5 minutes until golden.
  • Add sprigs of thyme, salt and pepper.
  • Sprinkle the vegetables with Carbquick or flour. You can usewhatever flour you prefer, depending on your dietary restrictions. If you arenot on a low-carb diet, you can use regular all-purpose flour or a gluten-freeflour alternative. They all have the same effect for this purpose.
  • Stir the vegetables and flour mixture and cook for several minutes.
  • Stir in the broth, milk and sour cream. Cook until the sourcream is incorporated and the mixture becomes thick.
  • Stir in 1/4 cup white cheddar cheese.
  • Transfer the mixture to a greased baking dish.
  • Top with white cheddar, Parmesan and breadcrumbs.
  • Bake in the oven 20 minutes. Allow to rest for 5 minutesbefore serving.