Campbells Broccoli Cauliflower Casserole Recipes

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.

Steps:

• Stir the soup, milk, mustard, broccoli and cheese in a 1 1/2-quart casserole.
• Mix the bread crumbs with the butter in a small bowl and sprinkle over the broccoli mixture.
• Bake at 350 degrees F for 30 minutes or until hot.

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.

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.

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.

Steps:

• Preheat oven to 350 degrees.
• Lightly steam broccoli & cauliflower until they are still crisp. Put in 2 qt casserole.
• Combine cheddar, lemon juice, mayonnaise, mushroom soup, pepper and garlic powder. Pour over veggies. Top with breadcrumbs. I sometimes add a sprinkle of parmesan cheese as well.
• Bake in preheated oven for 25-30 minutes and enjoy.

Steps:

• Mix soup, 1 cup cheese, sour cream and pepper.
• Stir in vegetables and half of the onions.
• Spoon into 3-quart shallow baking dish.
• Bake at 400øF.
• for 20 minutes or until hot.
• Stir.
• Sprinkle remaining 1/2 cup cheese and onions over vegetable mixture.
• Bake 2 minutes or until onions are golden.

Steps:

• * Stir the soup, milk,black pepper, broccoli and 2/3 cup onions in a 1 1/2-quart casserole. (Add shredded cheddar cheese here if you like cheese).
• * Bake at 350°F for 25 minutes or until the broccoli mixture is hot and bubbling. Stir the broccoli mixture. Sprinkle with the remaining onions.
• * Bake for 5 minutes or until the onions are golden brown.
• * For cheese lovers, stir in 1/2 cup shredded Cheddar cheese with soup. Sprinkle with an additional 1/4 cup Cheddar cheese when adding the remaining onions.