A casserole during the holidays is a must-have side for our family. One of our favorite casseroles is easily made by grilling broccoli, cauliflower, and baby carrots on the Bull Grill. I then combine it with cheesy potato goodness and top it with a mix of fried onions and crushed pork rinds. It’s so amazing and easy, and it is the perfect complement to a delicious holiday dinner. The best part is I free up oven space in my home and use my grill and the magic of indirect heat to cook up this amazing casserole.
I love the combination of grilled veggies with the cheesy cream sauce to create a casserole that is comforting and tasty.
Using indirect heat on the Bull Grill makes cooking the casserole easy. Not only can you cook a traditional casserole but side dishes like mash potatoes or pumpkin pie.
Ingredients
- 2 Pounds Mixed Broccoli, Cauliflower, and Baby Carrots
- 2 Cups Loaded Baked Potato Soup
- 1 Cup Mayonnaise
- 1 Stick of Unsalted Butter
- 2 Large Eggs slightly beaten
- 2 Cups Shredded Cheddar Cheese
- 1 Tsp Salt
- 1 Tsp Garlic Powder
- 1 Cup Pork Panko crushed pork rinds
- 1 Cup Fried Onions
Instructions
- Preheat Bull Grill to 350*F using indirect heat.
- Place vegetable medley on grill basket and grill. I sometimes will toss the veggies in a little olive oil before grilling. Cook for about 10 minutes or until the veggies have charred slightly.
- Add together all ingredients (with the exception of the Pork Panko and friend onions) in a large bowl and mix well.
- Pour entire contents into a greased 8×8″ square baking dish.
- Grill on your Bull Grill for about 20 minutes or until the top begins to caramelize.
- Add Pork Panko and fried onions and grill for another 5-10 minutes.
7. Remove from heat and let rest for 5-10 minutes before serving.
