Broccoli Cauliflower Casserole

5 from 1 vote

A cozy, cheesy, golden-topped vegetable casserole that’s wildly crowd-pleasing and shockingly flexible. Broccoli and cauliflower get lightly cooked, dried well, then tossed in a creamy sauce, and baked until bubbly and golden on top.

Prep Time20

Cook Time25

Total Time45

Course: Side Dish

Cuisine: American

Servings: to 6 servings

Calories: 893kcal

Author: Taylor Ellingson

Ingredients

2 heads broccoli about 3-4 cups, chopped into florets
1 head of cauliflower chopped into small florets
3 tablespoon butter
½ white onion diced
3 cloves garlic minced
10 ounce cream of chicken soup
½ cup mayonnaise
½ cup sour cream
½ teaspoon salt
2 tablespoon milk
1 ½ cups shredded cheddar cheese

Crunchy Breadcrumb Topping

1 cup breadcrumbs I like to use the garlic herb kind
3 tablespoon melted butter

Instructions

Preheat the oven to 350 degrees F.
Grease a 9x13" baking dish with cooking spray.
In a medium saucepan, melt the butter over medium heat.
Add the onion and cook for 5-7 minutes, until softened.
Add the garlic and cook one more minute.
Place the cauliflower and broccoli in a large microwave-safe bowl and add ¼ cup of water. Cover with plastic wrap and microwave for 5 minutes to steam.
Drain the water out of the bowl.
In a medium bowl, mix together the cream of chicken soup, mayonnaise, sour cream, milk, and salt.
Add the creamy mixture to the veggies and stir well to combine.
Spread into the prepared casserole dish.
Combine the breadcrumbs and melted butter, and sprinkle over the vegetables.
Bake in the preheated oven for 20-25 minutes, until the casserole is bubbling and the breadcrumbs are golden.
Serve and enjoy!

Nutrition