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Cheesy Broccoli Cauliflower Casserole

This creamy, cheesy casserole makes broccoli and cauliflower taste even better, it is the perfect accompaniment to so many main dishes, especially baked potatoes and grilled meat!

Cheesy Broccoli Cauliflower Casserole

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Recipe by Jennifer Course: Sides, CasseroleCuisine: AmericanDifficulty: Easy
Servings

6

servings
Prep time

20

minutes
Cooking time

30

minutes
Calories

300

kcal

This creamy, cheesy casserole makes broccoli and cauliflower taste even better, it is the perfect accompaniment to so many main dishes, especially baked potatoes and grilled meat!

Ingredients

  • 1 head Cauliflower, cut into florets, steamed until tender, but not mushy (I use the microwave)

  • 2 large crowns Broccoli, cut into florets, steamed until tender, but not mushy (I use the microwave)

  • Lawry’s seasoned salt (to taste)

  • freshly ground black pepper (to taste)

  • 1 can / 10.5 oz Campbell’s cream of mushroom soup

  • 1/3 to 1/2 cup milk

  • 1/2 cup shredded sharp cheddar cheese

  • 1/4 cup shredded swiss cheese

  • Topping
  • 1 tbsp butter

  • 1 tbsp olive oil

  • 3/4 cup plain panko breadcrumbs

  • 1/4 cup freshly grated Parmesan cheese

  • 1/2 tsp dried parsley flakes

  • 1/2 tsp paprika

Directions

  • Preheat the oven to 350Β°f.
  • Spray a 13″ x 9″ baking dish with non-stick spray.
  • Place broccoli and cauliflower in a large bowl, season with seasoned salt and freshly ground black pepper to taste.
  • Add in the cream of mushroom soup, milk, cheddar cheese, and swiss cheese.
  • Use a spatula to gently combine, spread evenly in prepared baking dish.
  • Sprinkle parmesan cheese evenly on the top.
  • In a skillet over medium heat, melt butter into olive oil and add panko breadcrumbs.
  • Stirring constantly, toast breadcrumbs until they are golden brown.
  • Top casserole evenly with breadcrumbs.
  • Sprinkle with dried parsley flakes and paprika.
  • Bake for 30 minutes, or until bubbly and heated through.
  • Enjoy!

Notes

  • You can substitute different cheeses for the swiss, sometimes I use Fontina, Gouda, Muenster, just whatever I have on hand, but make sure to use the sharp cheddar, it makes the dish.
  • My favorite things to serve this with are grilled steak and baked potatoes.

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