For a seriously cheesy broccoli and yam casserole recipe loaded with lots of cheddar and mozzarella cheese, give this a try.
This cheesy broccoli and yam casserole is simple to make and makes a delicious side dish for any occasion.
This can easily be meal prepped. Prepare it ahead of time then refrigerate it until you’re ready to bake. It makes for a perfect side dish or served on its own.
I like to pack it with a lot of diary-free cheddar and mozzarella cheese. This recipe is completely vegan friendly and very versatile. I guarantee you won’t have any left overs.
(Makes 8 servings)
2 lbs. yams (cut into 1 inch cubes, 5 cups)
2 cups broccoli florets, finely chopped
1, 1/2 onions chopped
1 red or yellow bell pepper chopped
1, 1/2 cups shredded cheddar cheese (non-dairy)
1, 1/2 cups mozzarella cheese (non-diary)
5 tablespoon extra virgin olive oil
2 tablespoons dried thyme
salt and ground black pepper to taste
Preheat oven to 400°F / 200°C.
In a 9" x 13" casserole dish add chopped yams and drizzle with olive oil. Mix then add salt, black pepper, and thyme.
In a medium bowl add chopped broccoli florets and 1/4 cup of water. Cover the bowl and microwave for 2 minutes. Discard the water and transfer the broccoli to the casserole dish.
Add the shredded cheddar and mozzarella cheeses to the casserole dish and mix. Drizzle again with olive oil and cover with foil paper.
Bake for 60 to 75 minutes, or until the yams are fork tender. You can take the casserole dish out mid-way to stir then re-cover and return it to oven for the remainder of the baking time.
Add more salt or pepper and serve warm.
Nutritional Information Per Serving:
total calories = 306 | total fat = 15.93g | saturated fat = 2.73g | cholesterol = 0mg | sodium = 279.38mg | carbohydrates = 38.57g | dietary fibre = 5.14g | sugars = 4.55g | protein = 3.38g