Broccoli Cauliflower Casserole Recipes

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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

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

BROCCOLI AND CAULIFLOWER GRATIN



Broccoli and Cauliflower Gratin image

Provided by Nancy Fuller

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 8

1/2 stick (4 tablespoons) unsalted butter, plus extra at room temperature for greasing the baking dish
1 head broccoli, cut into florets
1 head cauliflower, cut into florets
1/4 cup all-purpose flour
2 cups half-and-half
2 cups shredded sharp white Cheddar, divided
Salt and freshly ground black pepper
1/2 cup dry breadcrumbs

Steps:

  • Preheat the oven to 450 degrees F. Grease a large baking dish with butter and add the broccoli and cauliflower. Roast until slightly browned, about 15 minutes.
  • In a medium saucepan, melt the butter, whisk in the flour and let it cook over medium heat for 3 minutes. Turn the heat off, whisk in the half-and-half, then turn the heat up to high and keep whisking to avoid the flour from clumping. Add the Cheddar, salt and pepper and whisk until the cheese is melted.
  • Remove the broccoli and cauliflower from the oven and pour the Cheddar mixture over the top. Sprinkle evenly with the breadcrumbs and bake until golden brown, 25 to 30 minutes.

BROCCOLI CAULIFLOWER CASSEROLE



Broccoli Cauliflower Casserole image

When I was teaching, a student's mother gave me this broccoli casserole recipe. It's a keeper at our house. My granddaughter makes it for special occasions. -Nancy Herzig, Geneva, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

1 package (16 ounces) frozen chopped broccoli, thawed
1 package (16 ounces) frozen cauliflower, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3/4 cup mayonnaise
2 large eggs
1/4 teaspoon onion salt
3 cups (12 ounces) shredded cheddar cheese, divided

Steps:

  • In a large bowl, combine the first 6 ingredients. Stir in 2 cups cheese. Transfer to a greased 8-in. square baking dish. Sprinkle with remaining cheese. Bake at 350° for 60-65 minutes or until bubbly.

Nutrition Facts : Calories 384 calories, Fat 33g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 759mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.

BROCCOLI AND CAULIFLOWER CASSEROLE



Broccoli and Cauliflower Casserole image

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

Provided by Marie

Categories     Cauliflower

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups water
1/2 teaspoon salt
2 lbs frozen broccoli and cauliflower
milk
4 -5 tablespoons butter
2 minced garlic cloves
4 tablespoons flour
salt and pepper
2 tablespoons fine dry breadcrumbs
2 tablespoons grated parmesan cheese
1/8 teaspoon paprika

Steps:

  • In a large saucepan, bring water and salt to a boil.
  • Add broccoli and cauliflower and cook just until tender.
  • Drain, reserving liquid.
  • Add milk to the vegetable liquid to measure 2 1/2 cups.
  • Turn vegetables into a shallow 2-quart baking dish.
  • Melt 3 tablespoons of butter in the saucepan over medium heat and lightly saute garlic, but do not brown it.
  • Blend in the flour, stirring until smooth and bubbly.
  • Gradually stir in milk mixture.
  • Cook, stirring constantly, until thickened and smooth.
  • Season with the salt and pepper.
  • Pour sauce over broccoli and cauliflower.
  • Dot with remaining 1 to 2 tablespoons of butter.
  • Combine bread crumbs, Parmesan cheese, and paprika and sprinkle over vegetables.
  • Bake at 450° for about 20 minutes, until casserole is bubbly.

Nutrition Facts : Calories 171.4, Fat 12.7, SaturatedFat 7.8, Cholesterol 32.7, Sodium 465.4, Carbohydrate 11.7, Fiber 0.6, Sugar 0.5, Protein 2.9

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 :

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 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

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Top Asked Questions

What is the best way to cook Broccoli and cauliflower?
Cut up any large broccoli or cauliflower florets into bite-size pieces. 2 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.
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