Broccoli Cauliflower Casserole

If you’re looking for an easy one-pan dish that’s weeknight-ready and picky-eater-friendly, you need to make this Broccoli Cauliflower Casserole. It’s perfectly creamy with plenty of cheese!

Prep Time5

Cook Time1

Total Time1 5

Servings:

Calories: 218kcal

Author: Karin and Ken

Ingredients

4 cups cauliflower chopped
4 cups broccoli chopped (about 1 head)
1-2 cups cheddar cheese shredded
10 ounce can cream of mushroom soup
¼ cup cottage cheese You can also use mayo, Greek yogurt, or sour cream.
¼ cup light mayo You can also use mayo, Greek yogurt, or sour cream.
2 large eggs
1 medium yellow onion chopped
5 oz. flavored croutons crushed
1 stick unsalted butter melted

Instructions

Preheat oven to 350° F and grease a 9x13 casserole dish.
In a medium mixing bowl add cheddar cheese, soup, cottage cheese, light mayo and eggs; beat well.
In a large bowl add broccoli and cauliflower, then pour egg mixture and evenly combine.
Transfer to the prepared pan then make topping by add crushed croutons and melted butter. Spread evenly over the vegetables and bake until cauliflower is cooked through, about 45-60 minutes (if the top if getting too golden you can cover lightly with foil).
Cool lightly then eat warm.

Notes

Avoid overcooking the casserole. Cook the broccoli and cauliflower just until fork-tender so they keep a slight bite without being hard. Set a timer and check it at 45 minutes to avoid overcooking.
You can use frozen broccoli and cauliflower in this recipe. Thaw them completely and pat them dry before adding them to the dish to prevent excess moisture and sogginess.
Fork-tender vegetables are one of the best signs that the casserole is done. If a fork slides in easily, they have fully cooked. Even if the topping looks nicely browned, always check the vegetables as well.

Nutrition