Description
A simple and comforting casserole featuring broccoli and cauliflower baked in a creamy cheese sauce.
Ingredients
- 1 head broccoli, cut into florets
- 1 head cauliflower, cut into florets
- 1 can (10.5 oz) condensed cream of mushroom soup
- 1/2 cup milk
- 1 cup shredded cheddar cheese
- 1/4 cup breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat your oven to 375°F (190°C).
- Steam or boil the broccoli and cauliflower florets until tender-crisp. Drain well.
- In a large bowl, combine the condensed soup, milk, and half of the shredded cheese. Stir until smooth.
- Add the drained broccoli and cauliflower to the cheese mixture and toss to coat.
- Pour the mixture into a greased 9×13 inch baking dish.
- In a small bowl, combine the breadcrumbs and melted butter. Sprinkle this mixture evenly over the casserole.
- Top with the remaining shredded cheese.
- Bake for 20-25 minutes, or until the topping is golden brown and the casserole is bubbly.
Notes
- For a richer flavor, use cream of cheddar soup instead of cream of mushroom.
- You can add cooked chicken or ham for a heartier meal.
- Ensure vegetables are well-drained to prevent a watery casserole.
- Prep Time: 15 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Baking
- Cuisine: American