Broccoli and Cauliflower Casserole
Bite-size pieces of broccoli and cauliflower covered in a light cream sauce, topped with shredded cheese, and baked until tender make this the best Broccoli and Cauliflower Casserole.
Servings: 8 servings
Chef Alli
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Ingredients
- 24 ounces frozen broccoli and cauliflower florets thawed and drained very well
- 10.75 ounce can Campbell’s Cream of Chicken Soup
- 1 cup sour cream
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded sharp cheddar cheese
- 1 1/4 cups French fried onions
- 1/2 cup French fried onions
Instructions
- Preheat the oven to 325 degrees F.
- Spray a 8-inch by 12-inch (2 quart) baking dish with nonstick spray.
- Cut the broccoli and cauliflower florets into small, bite-size pieces; evenly place into the prepared baking dish.24 ounces frozen broccoli and cauliflower florets
- In a saucepan over medium-low heat, combine the soup, sour cream, 1 cup of cheese and 1 1/4 cups French fried onions, gently stirring until well blended.10.75 ounce can Campbell’s Cream of Chicken Soup, 1 cup sour cream, 1 cup shredded sharp cheddar cheese, 1 1/4 cups French fried onions
- Pour the prepared warm cheese sauce over the top of the broccoli and cauliflower florets in the baking dish, spreading it out evenly.
- Bake the casserole, uncovered, for 25 minutes. Top with the remaining shredded cheese and French fried onions; bake an additional 10-15 minutes, or until hot and bubbly throughout and the vegetables are tender when pierced with a fork. Serve at once.1/2 cup shredded sharp cheddar cheese, 1/2 cup French fried onions
Notes
You can assemble this dish 1-2 days prior to when you want to bake it. It always feels great to work ahead! When you're ready to bake, remove the casserole from refrigeration to the counter and let rest, uncovered, for 30 minutes to remove some of the chill; bake as the recipe directs or until hot and bubbly throughout and golden brown on top.
If you use fresh broccoli or cauliflower, cut the heads into small, bite-size pieces and steam in the microwave until al dente, making sure to drain the vegetables very well. Proceed with the recipe as directed, using 3-4 cups of the cooked and drained vegetables.
Add two cups of rotisserie chicken to make this a full meal.
Nutrition
Calories: 339kcalCarbohydrates: 19gProtein: 9gFat: 26gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 41mgSodium: 620mgPotassium: 340mgFiber: 2gSugar: 3gVitamin A: 991IUVitamin C: 76mgCalcium: 224mgIron: 1mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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