This delicious Broccoli and Cauliflower au Gratin with Ham casserole is a creamy and low carb meal that will quickly become a weekly favorite.


  • 3 cups fresh broccoli florets cut small
  • 3 cups fresh cauliflower florets cut small
  • 2 cups diced ham
  • 4 oz. low-fat cream cheese softened
  • 3/4 cup light sour cream
  • ½ tsp onion powder
  • ¼ tsp garlic powder
  • ground black pepper to taste
  • 3/4 – 1 cup shredded cheddar-pepper jack blend or whatever cheese you prefer


  • Preheat oven to 350 degrees. Spray a medium sized casserole dish with non-stick spray.
  • Fill a medium-sized pot half full with water, bring to a boil. Put broccoli and cauliflower pieces into the water and cook at a low boil until the vegetables are just beginning to get soft. The broccoli will cook faster than the cauliflower. If this is the case, use a slotted spoon to remove the broccoli. Check it often and don’t overcook as the vegetables will continue to cook in the oven.
  • While the vegetables are cooking, put cream cheese into a small bowl and stir in the cream cheese, onion powder, and garlic powder. Add pepper to taste.
  • When vegetables are done cooking, drain into a colander placed in the sink and let it drain very well (for at least 5 minutes). You want as much water off of the vegetables as possible.
  • Put the drained vegetables back into the pot you cooked them.
  • Stir in the sauce mixture into the vegetables, then gently mix in the diced ham.
  • Season to taste with fresh-ground black pepper.
  • Pour vegetable and ham mixture into the dish, spread out evenly, and sprinkle with the cheese.
  • Bake 30-35 minutes, or until the cheese is melted and lightly browned and all the casserole is hot and bubbly.
  • Remove from oven and let sit 5-10 minutes for any liquid to be absorbed, and then serve.