Cheesy Broccolicauliflower Casserole Recipes

CHEESY BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350º
• Rinse broccoli and cauliflower and chop into small pieces. Add to a pot of water and boil until tender. When cooked through, drain in colander and set aside.
• Coat casserole dish with non-stick cooking spray
• Break the egg in a large mixing bowl, and lightly scramble
• Add cream of mushroom soup and mayonnaise to the egg and mix together well.
• Add cheese to the bowl and mix well.
• Add cooked broccoli and cauliflower to the bowl and mix well. Add a pinch of salt and pepper, to taste.
• Pour mixture into greased casserole dish and spread evenly.
• Crush Ritz crackers and add as the casserole topping, distributing the crumbles evenly.
• In a microwave-safe dish, add butter and heat for 30 seconds, or until melted. Drizzle crackers with the melted butter.
• Bake for 30-35 minutes.

CHEESY BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Steam the broccoli and cauliflower florets just until bright in colour and only slightly tender (3-4 minutes). Set aside.
• Preheat the oven to 375 degrees Fahrenheit and grease a large 9-inch by 13-inch baking dish.
• Heat a medium pot over medium-low heat and add the butter.
• Melt the butter in the pot and add the flour, whisking constantly for about 1-2 minutes.
• Slowly pour in the milk, whisking constantly to remove lumps.
• Add the nutmeg and salt and pepper, whisking to combine.
• Add the cheeses and stir gently until melted and the cheese sauce is smooth.
• Add the steamed veggies and the diced red pepper to the bottom of the baking dish, pouring the hot cheese sauce over the top.
• Stir just a little bit to be sure all the veggies are well coated in the sauce.
• Mix the breadcrumbs and parsley in a small bowl and sprinkle them evenly over the top of the veggie and sauce.
• Drizzle the melted butter over top of the breadcrumb topping and bake, uncovered, for 25-30 minutes or until the cheese sauce is bubbling and the topping is golden brown.

BROCCOLI AND CAULIFLOWER CHEESE CASSEROLE

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.

CHEESY BROCCOLI CAULIFLOWER CASSEROLE

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.

CHEESY CHICKEN-BROCCOLI-CAULIFLOWER CASSEROLE

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.

CAULIFLOWER-BROCCOLI CHEESE BAKE

Steps:

• Preheat the oven to 325°. In a Dutch oven, heat the butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheese and salt until cheese is melted., Remove from heat. Gradually whisk in eggs. Stir in vegetable blend. Transfer to a greased 8-in.-square baking dish. Bake, uncovered, until set, 50-60 minutes. Let stand 10 minutes before serving.