BROCCOLI CAULIFLOWER CASSEROLE
Great broccoli cauliflower recipe that everyone will love! The croutons on top give it that crunchy flavor everyone will love.
Provided by MUSTANGSTEPH21
Categories Side Dish Vegetables Cauliflower
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
- Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
- Bake in preheated oven until browned and bubbling, about 40 minutes.
Nutrition Facts : Calories 721.2 calories, Carbohydrate 51.1 g, Cholesterol 134.4 mg, Fat 50.9 g, Fiber 5.4 g, Protein 16.5 g, SaturatedFat 20.1 g, Sodium 1253 mg, Sugar 5.5 g
BROCCOLI CAULIFLOWER CASSEROLE FROM MCCORMICK®
This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch.
Provided by McCormick Spice
Categories Side Dish Vegetables Cauliflower
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
- Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
- Bake 40 minutes or until heated through and top is lightly browned.
Nutrition Facts : Calories 165.1 calories, Carbohydrate 12.8 g, Cholesterol 29.8 mg, Fat 10.6 g, Fiber 3 g, Protein 6.3 g, SaturatedFat 6.4 g, Sodium 378.8 mg, Sugar 4.1 g
ANOTHER BROCCOLI AND CAULIFLOWER CASSEROLE
Found this recipe in a Paula Deen Magazine and using Gruyere cheese, sour cream, fresh mushrooms and panko it's just enough differant that I want to save it until I can give it a try. I think it'd make a nice, impressive side for a company dinner. As an update - finally got around to making this and it was even better than I thought. I used one of those bags of a combination of broccoli and Cauliflower and it even had baby carrots in it which made for some pretty color. Pretty easy to put together and EVERYONE at the party asked for the recipe. Unfortunatly it was gone before I was even able to take a picture, but will just have to make again just for that.
Provided by Bonnie G 2
Categories Cauliflower
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350.
- Lightly grease an 11x7 inch baking dish.
- In large skillet, melt butter over medium heat.
- Add onion and mushrooms and cook for 5 minutes.
- Stir in flour and cook for 2 minutes stirring constantly.
- Gradually stir in milk and cook for 2-3 minutes, or until mixture thickens.
- Stir in sour cream, cheese, salt, and pepper, stirring until smooth.
- Stir in broccoli and cauliflower and spoon into prepared baking dish.
- Bake for 25 minutes.
- In small bowl, combine panko and melted butter.
- Sprinkle evenly over casserole,.
- Bake for 15 to 20 minutes or until breadcrumbs are golden brown and casserole is hot and bubbly.
- Serve immediately.
BROCCOLI AND CAULIFLOWER CASSEROLE
Make and share this Broccoli and Cauliflower Casserole recipe from Food.com.
Provided by Marie
Categories Cauliflower
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large saucepan, bring water and salt to a boil.
- Add broccoli and cauliflower and cook just until tender.
- Drain, reserving liquid.
- Add milk to the vegetable liquid to measure 2 1/2 cups.
- Turn vegetables into a shallow 2-quart baking dish.
- Melt 3 tablespoons of butter in the saucepan over medium heat and lightly saute garlic, but do not brown it.
- Blend in the flour, stirring until smooth and bubbly.
- Gradually stir in milk mixture.
- Cook, stirring constantly, until thickened and smooth.
- Season with the salt and pepper.
- Pour sauce over broccoli and cauliflower.
- Dot with remaining 1 to 2 tablespoons of butter.
- Combine bread crumbs, Parmesan cheese, and paprika and sprinkle over vegetables.
- Bake at 450° for about 20 minutes, until casserole is bubbly.
Nutrition Facts : Calories 171.4, Fat 12.7, SaturatedFat 7.8, Cholesterol 32.7, Sodium 465.4, Carbohydrate 11.7, Fiber 0.6, Sugar 0.5, Protein 2.9
EASY BROCCOLI AND/OR CAULIFLOWER BAKE
This is a casserole type side dish but no "cream of" soups in the ingredients. Goes well with all sorts of things. You can use 6 cups broccoli or cauliflower or a blend of each.
Provided by little_wing
Categories Cauliflower
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a small bowl, combine bread crumbs, cheese, parsley, 1 tbs oil, and garlic. Set aside.
- Heat remaining tbs of oil in large skillet and cook broccoli/cauliflower 2 minutes, stirring frequently.
- Blend soup mix with water and pour into skillet with broccoli.
- Bring to boil and reduce heat to low.
- Simmer uncovered, stirring occasionally, 8 minutes or until broccoli is almost tender. Add tomato and simmer 2 more minutes.
- Spoon into 1.5 qt casserole dish, top with breadcrumb mixture.
- Place under broiler 1-2 minutes until top is golden and cheese is melted.
Nutrition Facts : Calories 83, Fat 1.6, SaturatedFat 0.5, Cholesterol 2.3, Sodium 614.7, Carbohydrate 13.1, Fiber 1, Sugar 2.4, Protein 5.8
BROCCOLI AND CAULIFLOWER CASSEROLE
Make and share this Broccoli and Cauliflower Casserole recipe from Food.com.
Provided by Atomic Girl Cooks
Categories Cauliflower
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook vegetables in separate pots in boiling, salted water for 5 minutes. Drain.
- Place evenly in buttered 11 x 7 baking dish or casserole.
- Beat eggs; combine with mayo, onion, soup, and 1/2 cup cheese. Pour evenly over vegetables.
- Sprinkle remaining cheese over sauce.
- Pour melted butter over entire casserole.
- Distribute crushed croutons over melted butter,.
- Bake at 350 for 35-40 minutes.
Nutrition Facts : Calories 333.6, Fat 26.4, SaturatedFat 12.4, Cholesterol 102.7, Sodium 662.8, Carbohydrate 17.3, Fiber 1.6, Sugar 3.6, Protein 8.7
BROCCOLI CAULIFLOWER CASSEROLE
Here's a tasty way to dress up plain broccoli and cauliflower. The cheese sauce and french-fried onion topping is irresistible. Even those who don't normally care for these vegetables will finish off big helpings.-Tall Pines Farm, Gloria Jarrett, Loveland, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- In a bowl, combine soup and cheese. Add broccoli and cauliflower. Spoon into a greased 2-qt. baking dish. Top with onions. Bake, uncovered, at 350° for 25-30 minutes.
Nutrition Facts :
CHEESY BROCCOLI CAULIFLOWER CASSEROLE
After I found this broccoli cauliflower casserole in an old church cookbook, I adjusted it to make it lower in calories and fat. The creamy cheese sauce makes it a tasty way to get children to eat their vegetables. -Nancy Whitford, Edwards, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 5 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted., Place vegetables in a 2-qt. baking dish coated with cooking spray; sprinkle with ham. Pour sauce over ham. Place bread crumbs in a small bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole. , Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly.
Nutrition Facts : Calories 227 calories, Fat 10g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 707mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein. Diabetic Exchanges
THE VERY BEST, BROCCOLI AND CAULIFLOWER CASSEROLE!
This is my Mom's, (in Heaven now) famous recipe. It was always requested by her to make it, now it's requested from me to always bring to family gatherings. I vamped it up the other night and turned it into a Chicken, Broccoli, and Cauliflower Casserole with left-over Rotisserie chicken, and it was a very hearty one dish dinner! I highly recommend trying it both ways!
Provided by Meekocu2
Categories Vegetable
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Cook Broccoli and Cauliflower in salted water until crisp-tender.
- Drain.
- Reserve one cup of cooking water when draining.
- Saute Celery and Onion in butter until tender.
- Mix all ingredients in a 13X9 baking dish that has been sprayed with Pam.
- Top with paprika.
- Bake Uncovered for 30 minutes or until Rice is done.
Nutrition Facts : Calories 226.6, Fat 13.9, SaturatedFat 8.6, Cholesterol 43.6, Sodium 684.1, Carbohydrate 18.9, Fiber 1.1, Sugar 3.6, Protein 6.4
BROCCOLI AND CAULIFLOWER CHEESE CASSEROLE
Broccoli and cauliflower baked in a cheese cream sauce.
Provided by MikeP
Categories Side Dish Vegetables Cauliflower
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
- Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
- Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
- Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.
Nutrition Facts : Calories 212.5 calories, Carbohydrate 10 g, Cholesterol 46.8 mg, Fat 16 g, Fiber 2.3 g, Protein 8.8 g, SaturatedFat 9.9 g, Sodium 277.3 mg, Sugar 1.9 g
BROCCOLI AND CAULIFLOWER CASSEROLE
This is a favorite family recipe that I ate quite a bit of when I was pregnant. It's just one of those things that you can't get enough of!
Provided by BRIDG
Categories Side Dish Casseroles Cauliflower
Time 1h10m
Yield 7
Number Of Ingredients 9
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
- Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Nutrition Facts : Calories 544.9 calories, Carbohydrate 30 g, Cholesterol 100.7 mg, Fat 38.8 g, Fiber 3 g, Protein 20.5 g, SaturatedFat 22.5 g, Sodium 1544.1 mg, Sugar 5.2 g
BROCCOLI CAULIFLOWER CASSEROLE
The most tremendous veggie casserole in the history of veggie casseroles! I started making it around Thanksgiving as an alternative to broccoli-rice casserole, but it has slowly crept into other meals throughout the year. It's irresistible.
Provided by Ree Drummond
Categories HarperCollins Broccoli Cauliflower Side Thanksgiving Kid-Friendly Peanut Free Tree Nut Free Soy Free Small Plates
Yield 4-6 servings
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 375°F.
- 2. Using your hands, break the cauliflower and broccoli into very small florets. Place them in a steamer and steam them over simmering water until slightly tender, 3 to 4 minutes. Set them aside.
- 3. Melt 6 tablespoons of the butter in a large skillet over medium heat, then add the onion and garlic and cook until the onion is translucent, 3 to 4 minutes. Sprinkle in the flour, stirring it into the onion mixture and cook it for a minute or so. Pour in the broth, stirring continuously, and cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.
- 4. Add the cream cheese and stir until it melts completely. Then stir in the seasoned salt, kosher salt, pepper, and paprika. Turn off the heat and set the sauce aside.
- 5. In a small bowl, combine the breadcrumbs and the remaining 2 tablespoons melted butter and blend with a fork.
- 6. To assemble, butter a small (2-quart) casserole and add half the broccoli-cauliflower mixture. Pour on half the sauce, top with half the cheese, and sprinkle on a little paprika. Repeat another round of the veggies, sauce, cheese, and paprika...then top the casserole with the buttery breadcrumbs.
- 7. Bake the casserole for 25 to 30 minutes, or until the breadcrumbs are golden and the casserole is bubbly around the edges. Serve it nice and piping hot!
- Make ahead:
- The casserole can be assembled and stored in the fridge, unbaked, for up to 24 hours. Allow 10 minutes extra cooking time if baking straight out of the fridge.
CAULIFLOWER AND BROCCOLI BAKE
Fresh broccoli and cauliflower are baked together with a thick cheese sauce!
Provided by R.PENALUNA
Categories Side Dish Casseroles Cauliflower
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium saucepan with enough water to cover, boil cauliflower and broccoli until tender, about 10 minutes. Drain, and transfer to a medium baking dish.
- In a separate medium saucepan over low heat, melt butter, and stir in flour. Gradually whisk in milk, and increase heat to medium. As the mixture thickens, whisk in English mustard, cayenne pepper, salt and pepper. Continue whisking until a thick sauce has formed, being careful not to allow the mixture to boil. Sprinkle in 2/3 of the cheese, and stir until melted.
- Pour sauce over broccoli and cauliflower. Bake in the preheated oven 30 minutes, until bubbly and lightly brown. Sprinkle with remaining cheese during the final 10 minutes of cooking.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 8.4 g, Cholesterol 43.1 mg, Fat 13.9 g, Fiber 1.2 g, Protein 10.9 g, SaturatedFat 8.7 g, Sodium 238.9 mg, Sugar 4.6 g
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- Set aside.In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes.
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