Best 19 Broccoli Cauliflower Casserole Recipes

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Broccoli Cauliflower Casserole: A Comforting and Nutritious Dish

Broccoli cauliflower casserole is a classic comfort food dish that combines the goodness of two healthy vegetables, broccoli and cauliflower, in a creamy and cheesy sauce. It's a versatile dish that can be served as a main course or a side dish, and it's perfect for potlucks, holiday gatherings, or a cozy weeknight dinner. This article features two delicious broccoli cauliflower casserole recipes: a traditional version made with a creamy cheese sauce and a healthier version that uses Greek yogurt and reduced-fat cheese for a lighter take on the classic. Both recipes are easy to follow and packed with flavor, making them a hit with both adults and kids alike.

Let's cook with our recipes!

BROCCOLI CAULIFLOWER CASSEROLE



Broccoli Cauliflower Casserole image

Great broccoli cauliflower recipe that everyone will love! The croutons on top give it that crunchy flavor everyone will love.

Provided by MUSTANGSTEPH21

Categories     Side Dish     Vegetables     Cauliflower

Time 55m

Yield 6

Number Of Ingredients 8

2 cups broccoli
2 cups cauliflower
2 eggs
½ cup mayonnaise
½ cup chopped onion
1 cup shredded Cheddar cheese, divided
½ cup butter, melted
1 (15 ounce) package seasoned croutons, crushed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
  • Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
  • Bake in preheated oven until browned and bubbling, about 40 minutes.

Nutrition Facts : Calories 721.2 calories, Carbohydrate 51.1 g, Cholesterol 134.4 mg, Fat 50.9 g, Fiber 5.4 g, Protein 16.5 g, SaturatedFat 20.1 g, Sodium 1253 mg, Sugar 5.5 g

CHEESY BROCCOLI CAULIFLOWER CASSEROLE



Cheesy Broccoli Cauliflower Casserole image

After I found this broccoli cauliflower casserole in an old church cookbook, I adjusted it to make it lower in calories and fat. The creamy cheese sauce makes it a tasty way to get children to eat their vegetables. -Nancy Whitford, Edwards, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 5 servings.

Number Of Ingredients 10

1 tablespoon butter
4-1/2 teaspoons all-purpose flour
1-1/4 cups 1% milk
3/4 cup shredded reduced-fat cheddar cheese
1/3 cup grated Parmesan cheese
5 cups frozen broccoli florets, thawed
2-1/4 cups frozen cauliflowerets, thawed
1 cup cubed fully cooked lean ham
1 cup soft bread crumbs
Butter-flavored cooking spray

Steps:

  • In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted., Place vegetables in a 2-qt. baking dish coated with cooking spray; sprinkle with ham. Pour sauce over ham. Place bread crumbs in a small bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole. , Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly.

Nutrition Facts : Calories 227 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 707mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges

CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE



Cheesy Chicken-Broccoli-Cauliflower Casserole image

Delicious and filling! Cheesy mixture can also be made into a soup.

Provided by heatherbreeze

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h10m

Yield 6

Number Of Ingredients 10

1 (10 ounce) can low-sodium cream of mushroom soup
2 skinless, boneless chicken breasts, cubed
2 (10 ounce) packages frozen cauliflower and broccoli mix
2 tablespoons butter
1 ½ cups milk
¾ teaspoon salt
3 tablespoons all-purpose flour
1 ½ cups shredded Cheddar cheese, or more to taste
1 pinch garlic powder, or to taste
½ cup seasoned bread crumbs, or more to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Combine 1/2 the mushroom soup and an equal amount of water in a saucepan over medium heat. Add chicken. Bring to a simmer and cook until chicken is no longer pink in the center, 3 to 5 minutes.
  • Heat 1 frozen, unopened bag of cauliflower and broccoli mix in the microwave until hot, 4 to 6 minutes. Let stand about 2 minutes; open bag and transfer vegetables to a bowl. Repeat with remaining bag.
  • Melt butter in a saucepan over medium heat. Add milk and salt; stir in remaining cream of mushroom soup. Add flour slowly, stirring constantly with a whisk to prevent lumps. Add Cheddar cheese. Cook and stir until cheese sauce is thick, 5 to 7 minutes. Add garlic powder.
  • Layer half the cooked vegetables into the bottom of a baking pan or casserole dish. Add half of the cooked chicken. Pour in half the cheese sauce. Add a light layer of bread crumbs. Add remaining vegetables, remaining chicken, and remaining cheese sauce. Top with a light layer of bread crumbs. Cover pan with aluminum foil.
  • Bake in the preheated oven until bubbling, 20 to 30 minutes.

Nutrition Facts : Calories 329.7 calories, Carbohydrate 20.1 g, Cholesterol 69.4 mg, Fat 18 g, Fiber 3.2 g, Protein 20.2 g, SaturatedFat 10.2 g, Sodium 641 mg, Sugar 4.4 g

BROCCOLI-CAULIFLOWER CHICKEN CASSEROLE



Broccoli-Cauliflower Chicken Casserole image

A chicken, broccoli and rice casserole is one of our favorite comfort foods. I make my easy variation in the slow cooker. You can easily substitute whatever cheese you prefer. I sometimes use dairy-free cheese to create a more paleo-friendly dinner. The dish is also delicious sprinkled with a simple bread crumb topping. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 4h20m

Yield 8 servings.

Number Of Ingredients 14

2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1 small head cauliflower, chopped (about 4 cups)
1 bunch broccoli, chopped (about 4 cups)
1/2 pound medium fresh mushrooms, chopped
1 large onion, chopped
2 medium carrots, finely chopped
1 cup reduced-sodium chicken broth
4 ounces cream cheese, softened
2 tablespoons olive oil
2 teaspoons dried sage leaves
1 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
Hot cooked brown rice

Steps:

  • In a 6-qt. slow cooker, combine the first 6 ingredients. In a small bowl, whisk broth, cream cheese, oil, sage, salt and pepper; pour over chicken mixture. Sprinkle with cheese. Cook, covered, on low 4-5 hours or until chicken and vegetables are tender. Serve with rice.

Nutrition Facts : Calories 314 calories, Fat 16g fat (7g saturated fat), Cholesterol 93mg cholesterol, Sodium 611mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 4g fiber), Protein 31g protein.

BROCCOLI AND CAULIFLOWER CASSEROLE



Broccoli and Cauliflower Casserole image

This is a favorite family recipe that I ate quite a bit of when I was pregnant. It's just one of those things that you can't get enough of!

Provided by BRIDG

Categories     Side Dish     Casseroles     Cauliflower

Time 1h10m

Yield 7

Number Of Ingredients 9

½ cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
½ cup butter
1 onion, chopped
1 pound processed cheese food, cubed
1 (10.75 ounce) can condensed cream of chicken soup
5 ⅜ fluid ounces milk
1 ½ cups crushed buttery round crackers

Steps:

  • In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
  • Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  • In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
  • Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.

Nutrition Facts : Calories 544.9 calories, Carbohydrate 30 g, Cholesterol 100.7 mg, Fat 38.8 g, Fiber 3 g, Protein 20.5 g, SaturatedFat 22.5 g, Sodium 1544.1 mg, Sugar 5.2 g

BROCCOLI CAULIFLOWER CASSEROLE



Broccoli Cauliflower Casserole image

The most tremendous veggie casserole in the history of veggie casseroles! I started making it around Thanksgiving as an alternative to broccoli-rice casserole, but it has slowly crept into other meals throughout the year. It's irresistible.

Provided by Ree Drummond

Categories     HarperCollins     Broccoli     Cauliflower     Side     Thanksgiving     Kid-Friendly     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield 4-6 servings

Number Of Ingredients 13

1 cauliflower head
1 large broccoli head
1/2 cup (1 stick) butter
1 medium onion, diced
2 garlic cloves, minced
1/4 cup all-purpose flour
2 1/2 cups low-sodium chicken broth
4 ounces cream cheese, at room temperature
1/4 teaspoon seasoned salt, more to taste
Kosher salt and black pepper to taste
1/4 teaspoon paprika, plus more for sprinkling
1/3 cup seasoned breadcrumbs
1 1/2 cups grated Monterey Jack cheese

Steps:

  • 1. Preheat the oven to 375°F.
  • 2. Using your hands, break the cauliflower and broccoli into very small florets. Place them in a steamer and steam them over simmering water until slightly tender, 3 to 4 minutes. Set them aside.
  • 3. Melt 6 tablespoons of the butter in a large skillet over medium heat, then add the onion and garlic and cook until the onion is translucent, 3 to 4 minutes. Sprinkle in the flour, stirring it into the onion mixture and cook it for a minute or so. Pour in the broth, stirring continuously, and cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.
  • 4. Add the cream cheese and stir until it melts completely. Then stir in the seasoned salt, kosher salt, pepper, and paprika. Turn off the heat and set the sauce aside.
  • 5. In a small bowl, combine the breadcrumbs and the remaining 2 tablespoons melted butter and blend with a fork.
  • 6. To assemble, butter a small (2-quart) casserole and add half the broccoli-cauliflower mixture. Pour on half the sauce, top with half the cheese, and sprinkle on a little paprika. Repeat another round of the veggies, sauce, cheese, and paprika...then top the casserole with the buttery breadcrumbs.
  • 7. Bake the casserole for 25 to 30 minutes, or until the breadcrumbs are golden and the casserole is bubbly around the edges. Serve it nice and piping hot!
  • Make ahead:
  • The casserole can be assembled and stored in the fridge, unbaked, for up to 24 hours. Allow 10 minutes extra cooking time if baking straight out of the fridge.

BROCCOLI CAULIFLOWER CASSEROLE



Broccoli Cauliflower Casserole image

This casserole is so yummy and easy to prepare. My family does not particularly like broccoli but they love it when I make this!

Provided by BarbieQ

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 cups broccoli
3 cups cauliflower
1/4 cup shredded cheddar cheese
1 1/2 teaspoons lemon juice
1/4 cup mayonnaise
1 (10 ounce) can cream of mushroom soup
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/3 cup fine breadcrumbs

Steps:

  • Preheat oven to 350 degrees.
  • Lightly steam broccoli & cauliflower until they are still crisp. Put in 2 qt casserole.
  • Combine cheddar, lemon juice, mayonnaise, mushroom soup, pepper and garlic powder. Pour over veggies. Top with breadcrumbs. I sometimes add a sprinkle of parmesan cheese as well.
  • Bake in preheated oven for 25-30 minutes and enjoy.

Nutrition Facts : Calories 225.8, Fat 12.2, SaturatedFat 3.4, Cholesterol 11.2, Sodium 716.9, Carbohydrate 23.9, Fiber 4.2, Sugar 5.7, Protein 7.7

BROCCOLI CAULIFLOWER CASSEROLE



Broccoli Cauliflower Casserole image

Here's a tasty way to dress up plain broccoli and cauliflower. The cheese sauce and french-fried onion topping is irresistible. Even those who don't normally care for these vegetables will finish off big helpings.-Tall Pines Farm, Gloria Jarrett, Loveland, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4-6 servings.

Number Of Ingredients 5

1 can (10-3/4 ounces) condensed cream of celery or chicken soup, undiluted
1 jar (8 ounces) process cheese spread
3 cups frozen chopped broccoli
1 package (10 ounces) frozen chopped cauliflower
1 can (2.8 ounces) french-fried onions

Steps:

  • In a bowl, combine soup and cheese. Add broccoli and cauliflower. Spoon into a greased 2-qt. baking dish. Top with onions. Bake, uncovered, at 350° for 25-30 minutes.

Nutrition Facts :

POTATO, CAULIFLOWER AND BROCCOLI CASSEROLE WITH WELSH RAREBIT TOP



Potato, Cauliflower and Broccoli Casserole with Welsh Rarebit Top image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 24

4 starchy potatoes (about 2 pounds), peeled and cubed
2 large parsnips (about 1 pound), peeled and cubed
Salt
4 ounces softened cream cheese
1/2 to 2/3 cup milk
1/4 cup finely chopped chives
1 tablespoon horseradish
Freshly ground black pepper
1 large egg, beaten
1 head cauliflower
1 bundle broccolini, sliced into long florets
4 slices good-quality pumpernickel or white bread
1 stick butter, plus more to grease casserole dish
2 large cloves garlic, finely chopped
1 tablespoon hot sauce, such as Frank's RedHot
1 1/2 teaspoons dry mustard, such as Colman's
3 tablespoons flour
1 cup porter beer, at room temperature
1 tablespoon Worcestershire sauce
1 teaspoon lemon juice
1 cup beef stock
2 1/2 cups shredded extra-sharp yellow Cheddar
Chopped tomato, for garnish
Watercress, for garnish

Steps:

  • Preheat the oven to 375 degrees F.
  • Place the potatoes and parsnips in a pot and cover with water. Salt the water, bring to a boil and cook to tender. Drain and return the vegetables to the hot pot. Mash with the cream cheese, milk, chives, horseradish, some salt and pepper and the egg. Cover and reserve in the pot.
  • Put a pot on the stove with 1/4 inch of water and bring to a boil. Remove the stem of the head of cauliflower and set it into the pot. Scatter the trimmed broccolini around and season with salt. Cover and cook to tender. Break the cauliflower into florets and drain. Remove with a slotted spoon and set aside.
  • Place a cooling rack over a baking sheet, arrange the bread on it and toast in the oven. Coarsely chop the bread, add it to a food processor and process into coarse breadcrumbs. Melt the butter in a saucepot over medium heat. Pour half of the butter over the crumbs to moisten them.
  • To the remaining butter, add the garlic and gently cook 2 minutes, stirring constantly. Add the hot sauce and mustard and stir to combine. Sprinkle in the flour and cook 1 minute. Whisk in the beer, Worcestershire sauce and lemon juice and cook the beer out for 30 seconds. Add the stock, bring to a bubble and thicken a minute more. Stir in the cheese in a figure-eight motion and season with salt and pepper.
  • Grease a casserole dish. Layer the potatoes and parsnips, cauliflower and broccolini, cheese sauce and breadcrumbs in the dish. Cool and store for a make-ahead meal, or bake to serve. Bake at 375 degrees F from room temperature until bubbly and golden brown, about 50 minutes.
  • Garnish with chopped tomatoes and watercress and serve

BROCCOLI CAULIFLOWER CHEESY RICE CASSEROLE



Broccoli Cauliflower Cheesy Rice Casserole image

This is a very moist and delicious side dish , sometimes I will add chicken chunks and I enjoy this as a meal.

Provided by Karla Everett

Categories     Other Side Dishes

Time 45m

Number Of Ingredients 8

1 pkg frozen chopped broccoli and cauliflower
1/2 medium chopped onion
1 1/2 Tbsp butter
1 can(s) cream of chicken soup
1/4 c milk
1/4 lb velveeta ; cubed
1 1/2 c cooked rice
salt & pepper

Steps:

  • 1. Cook Rice according to package.
  • 2. Cook broccoli and cauliflower according to package.
  • 3. Saute' onion in butter until tender.
  • 4. Add soup , Velveeta cheese and milk to the onions ; cook until cheese is melted.
  • 5. Fold in cooked rice and cooked vegetables to the cheese mixture.
  • 6. Pour into a greased baking dish ; cover and cook @ 325° for 30 minutes.

BROCCOLI , CAULIFLOWER AND RICE CASSEROLE



Broccoli , Cauliflower and Rice Casserole image

Easy and quick to prepare. Grandmother's recipe she made for us, it's how she got us to eat our vegetables.

Provided by Gretchen Lauro

Categories     Cauliflower

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 box Uncle Bens wild rice
2 (10 1/2 ounce) cans cream of mushroom soup
3/4 cup shredded cheddar cheese
1 1/2 cups broccoli florets
1 1/2 cups cauliflower florets

Steps:

  • Cook rice according to instructions.
  • Layer all ingredients ending with cheese.
  • Cover and bake at 350F for 1 hour.

BROCCOLI CAULIFLOWER SHRIMP CASSEROLE



Broccoli Cauliflower Shrimp Casserole image

Old Velveeta recipe with sour cream and bacon; used canned shrimp in original; I switched to fresh shrimp as it is now available everywhere.

Provided by Dienia B.

Categories     Cauliflower

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

24 ounces cauliflower and broccoli, mixture of
1/4 cup onion, chopped
6 slices bacon, cooked crumbled
4 ounces Velveeta cheese, cubed
1 cup sour cream
1 cup shrimp
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Mix cauliflower/broccoli, onion, bacon, Velveeta cheese, sour cream, shrimp, salt and pepper together raw.
  • Bake at 350 degrees Fahrenheit for 1 hour covered.
  • I would add the shrimp for the last 15 minutes so it doesn't get rubbery and I would cook the bacon first; your choice.

EASY BROCCOLI -CAULIFLOWER CASSEROLE



Easy Broccoli -Cauliflower Casserole image

Make and share this Easy Broccoli -Cauliflower Casserole recipe from Food.com.

Provided by Joy1996

Categories     Cauliflower

Time 45m

Yield 12 serving(s)

Number Of Ingredients 4

1 (16 ounce) bag frozen cauliflower
1 (16 ounce) bag frozen broccoli
1 can cream of mushroom soup
1/2 cup Cheese Whiz

Steps:

  • Cook vegetables as directed on packages; drain.
  • Place in a 9x13" pan.
  • Mix together the Cheese Whiz and soup; pour over vegetables- don't stir!
  • Bake at 350 degrees for 25-30 minutes.

ANOTHER BROCCOLI AND CAULIFLOWER CASSEROLE



Another Broccoli and Cauliflower Casserole image

Found this recipe in a Paula Deen Magazine and using Gruyere cheese, sour cream, fresh mushrooms and panko it's just enough differant that I want to save it until I can give it a try. I think it'd make a nice, impressive side for a company dinner. As an update - finally got around to making this and it was even better than I thought. I used one of those bags of a combination of broccoli and Cauliflower and it even had baby carrots in it which made for some pretty color. Pretty easy to put together and EVERYONE at the party asked for the recipe. Unfortunatly it was gone before I was even able to take a picture, but will just have to make again just for that.

Provided by Bonnie G 2

Categories     Cauliflower

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 13

1/2 cup butter
1 onion, small chopped
1/2 cup mushroom, any kind
1/4 cup all-purpose flour
1 1/2 cups whole milk
1 cup sour cream
1 cup gruyere cheese, shredded
1 teaspoon salt
1 teaspoon ground black pepper
6 cups broccoli florets, fresh and steamed crisp-tender
4 cups cauliflower florets, fresh and steamed until crisp-tender
1 cup panko breadcrumbs
2 tablespoons butter, melted

Steps:

  • Preheat oven to 350.
  • Lightly grease an 11x7 inch baking dish.
  • In large skillet, melt butter over medium heat.
  • Add onion and mushrooms and cook for 5 minutes.
  • Stir in flour and cook for 2 minutes stirring constantly.
  • Gradually stir in milk and cook for 2-3 minutes, or until mixture thickens.
  • Stir in sour cream, cheese, salt, and pepper, stirring until smooth.
  • Stir in broccoli and cauliflower and spoon into prepared baking dish.
  • Bake for 25 minutes.
  • In small bowl, combine panko and melted butter.
  • Sprinkle evenly over casserole,.
  • Bake for 15 to 20 minutes or until breadcrumbs are golden brown and casserole is hot and bubbly.
  • Serve immediately.

BROCCOLI CAULIFLOWER CASSEROLE



Broccoli Cauliflower Casserole image

I found this recipe this morning on the www.mccormick.com website. "This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch." Flavor Variation: Substitute 1 teaspoon McCormick® Lemon & Pepper Seasoning Salt and 1/2 teaspoon McCormick® Basil Leaves for the Italian Seasoning.

Provided by senseicheryl

Categories     Cheese

Time 55m

Yield 1 2 quart baking dish, 10 serving(s)

Number Of Ingredients 15

1/2 cup dry breadcrumbs, fine
2 tablespoons parmesan cheese
2 tablespoons butter, melted
1/2 teaspoon italian seasoning
1 (16 ounce) package frozen broccoli florets, thawed
1 (16 ounce) package frozen cauliflower, thawed
2 tablespoons butter
1 large onion, chopped (1 cup)
2 tablespoons flour
1 teaspoon italian seasoning
1 teaspoon garlic salt
1/4 teaspoon black pepper, Coarse Ground
1 1/4 cups milk
4 ounces cream cheese, cut-up
1/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350°F
  • Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside.
  • Cut up any large broccoli florets or cauliflower into bite-size pieces.
  • Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat.
  • Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
  • Bake 40 minutes or until heated through and top is lightly browned.

BROCCOLI OR CAULIFLOWER CHEESE CASSEROLE



Broccoli or Cauliflower Cheese Casserole image

This recipe is equally delicious with either broccoli or cauliflower. It's also a good recipe to take to a potluck dinner. It's even tasty at room temperature.

Provided by Jane from Ohio

Categories     Cauliflower

Time 55m

Yield 12 serving(s)

Number Of Ingredients 7

2 (10 ounce) packages frozen broccoli or 2 (10 ounce) packages frozen cauliflower
1 (10 3/4 ounce) can cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup
2 beaten eggs
1/2 cup Hellmann's mayonnaise
2 cups shredded cheddar cheese
48 Ritz crackers, crumbled in (1 sleeve, wrap)
1/2 cup melted butter

Steps:

  • Place broccoli or cauliflower in a baking dish 9x13.
  • Blend soup, mayonnaise, eggs and cheese together and pour over vegetables.
  • Top with buttered cracker crumbs.
  • Bake at 350°F for 20-40 minutes or until bubbling.

HOLIDAY BROCCOLI-CAULIFLOWER CASSEROLE



Holiday Broccoli-Cauliflower Casserole image

This is a great side dish that is perfect for any holiday. It goes well with any dinner - ham, turkey, prime rib, etc. I have also done this using all cauliflower, so I suppose you could do all broccoli if you prefer. It is also fine to make this ahead and reheat. You couldn't ask for a more versatile recipe!

Provided by JackieOhNo

Categories     Cauliflower

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 12

1 bunch broccoli
1 head cauliflower
1 (13 ounce) can evaporated milk
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of celery soup
2 garlic cloves
1 pinch salt
1 tablespoon paprika
1 tablespoon oregano
1/2 teaspoon cayenne pepper (optional)
1/2 cup parmesan cheese
1/4 cup butter, softened (to be mixed with soup and milk) (optional)

Steps:

  • Preheat oven to 350 degrees. Cut broccoli and cauliflower into bite-sized pieces and set aside. Mince garlic, adding a pinch of salt.
  • Combine evaporated milk with both cans of soup (and optional butter) in a medium-size bowl and mix well. Add spices and garlic.
  • Add broccoli and cauliflower to a lightly-greased casserole dish and evenly pour the milk mixture on top. Sprinkle the Parmesan cheese over top, cover and bake for about 30-40 minutes, or until vegetables are to preferred texture.

BROCCOLI AND CAULIFLOWER CHEESE CASSEROLE



Broccoli and Cauliflower Cheese Casserole image

Broccoli and cauliflower baked in a cheese cream sauce.

Provided by MikeP

Categories     Side Dish     Vegetables     Cauliflower

Time 40m

Yield 8

Number Of Ingredients 12

1 pound broccoli crowns, cut into small pieces
½ pound cauliflower, broken into small florets
¼ cup butter
2 tablespoons all-purpose flour
1 ¼ cups half-and-half
½ teaspoon Dijon mustard
⅔ cup grated Cheddar cheese
½ cup grated Parmesan cheese
.063 teaspoon paprika
salt and ground black pepper to taste
3 tablespoons grated Cheddar cheese
2 tablespoons bread crumbs

Steps:

  • Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
  • Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
  • Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
  • Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

Nutrition Facts : Calories 212.5 calories, Carbohydrate 10 g, Cholesterol 46.8 mg, Fat 16 g, Fiber 2.3 g, Protein 8.8 g, SaturatedFat 9.9 g, Sodium 277.3 mg, Sugar 1.9 g

BROCCOLI CAULIFLOWER CASSEROLE



Broccoli Cauliflower Casserole image

Make and share this Broccoli Cauliflower Casserole recipe from Food.com.

Provided by pbrsucks

Categories     Cauliflower

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 bunch broccoli
1 head cauliflower
1 (8 ounce) can evaporated milk
1 (8 ounce) can cream of chicken soup or 1 (8 ounce) can celery soup
2 garlic cloves
1 pinch salt
1 tablespoon paprika
1 tablespoon oregano
1/2 teaspoon cayenne pepper (optional)
1/2 cup parmesan cheese
1/4 cup butter, softened (optional, to be mixed with soup and milk)

Steps:

  • Cut broccoli and cauliflower into edible-sized pieces of and set aside for the moment. Crush/mince the garlic and add the pinch of salt to the garlic, for this will help the mincing if you're doing it by hand.
  • In a mixing bowl, combine milk and both cans of soup and mix well. You may mix the spices in with the soup mix at this time, as well as with the garlic, or you can add the spices at the end to top off the casserole.
  • Finally, put the broccoli and cauliflower in a casserole dish, then pour the soup mix and spices over top, distributing evenly.
  • Sprinkle the Parmesan cheese over the top and bake (covered) for about 30-40 minutes at 350°F., or until vegetables are soft enough to eat.
  • A variation of this recipe might include red peppers or sauteed chicken breast (both are quite good), which can be mixed in with the soup mix.
  • The combination of spices included here is only a guideline, and you are encouraged to try your own combinations, although you shouldn't leave out the garlic.
  • Submitted by: Saucy Jack.

Nutrition Facts : Calories 250.6, Fat 15.9, SaturatedFat 8.7, Cholesterol 38.6, Sodium 590, Carbohydrate 19.3, Fiber 5.1, Sugar 4.4, Protein 11.4

Tips:

  • Choose fresh, high-quality broccoli and cauliflower. This will ensure that the casserole has the best flavor and texture.
  • Cut the broccoli and cauliflower into small florets. This will help them cook evenly.
  • Steam the broccoli and cauliflower until they are tender-crisp. This will prevent them from becoming mushy in the casserole.
  • Use a béchamel sauce made with whole milk and butter. This will give the casserole a rich, creamy flavor.
  • Add plenty of grated cheese. This will help to bind the casserole together and give it a cheesy flavor.
  • Bake the casserole until it is golden brown and bubbly. This will ensure that it is cooked through and has a crispy top.

Conclusion:

Broccoli cauliflower casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It is perfect for a weeknight dinner or a special occasion. With its simple ingredients and easy-to-follow instructions, this casserole is sure to be a hit with everyone who tries it.

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