Ingredients for Cauliflower Broccoli Casserole
- 1 lb fresh broccoli florets
- 1 lb fresh cauliflower florets
- Carrots
- Cream Of Celery Soup (not used; Cream of Mushroom Soup is specified in this recipe)
- 2 (10.75 ounce) cans cream of mushroom soup
- 2 cups shredded cheddar cheese, divided
- 1/2 cup milk
- Salt to taste
- Pepper to taste
- Garlic powder (optional, to taste)
- 1/4 cup butter, melted
- 1 cup bread crumbs
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How to Make Cauliflower Broccoli Casserole
- Preheat oven to 375°F (190°C).
- Steam or blanch the cauliflower and broccoli florets until tender-crisp (about 5-7 minutes). Drain well.
- In a large bowl, combine the cream of mushroom soup, milk, 1 cup of the shredded cheddar cheese, salt, pepper, and garlic powder (if using).
- Add the cooked cauliflower and broccoli to the soup mixture and stir gently to combine.
- Pour the mixture into a greased 9x13 inch baking dish.
- In a small bowl, combine the melted butter and remaining 1 cup of cheddar cheese and bread crumbs.
- Sprinkle the bread crumb mixture evenly over the top of the casserole.
- Bake for 45-60 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
18g
Fat
34g
Carbs
5g
