Broccoli Cauliflower Casserole
|Categories:||Vegetables, Quick & Easy, For Kids, Vegetarian, Side Casseroles|
|Keywords:||Casserole, broccoli, cream-cheese, cauliflower, cheddar-cheese, Italian-cheese, condensed-soup|
|1 bunch||fresh broccoli, cut into bite size pieces|
|1 bunch||fresh cauliflower, cut into bite size pieces|
|1/2 md||onion, chopped fine|
|1 stk||butter or margarine, melted|
|2||8 oz blocks cream cheese, soft|
|2 can(s)||cream of celery soup|
|1 tsp||powdered or granulated garlic|
|salt & pepper to taste|
|4 oz||shredded 6-cheese italian blend, divided|
|4 oz||shredded sharp cheddar cheese, divided|
|panko bread crumbs|
Pinched by 4evermedlenfan83, and 205 more.
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DirectionsPreheat oven to 350 F.
In a large microwave safe bowl put about 1/4 cup water, minced onion, broccoli and cauliflower pieces. Microwave on high for about 2-3 minutes, or until tender crisp. Toss to mix the onions & vegetables together then pour off excess water.Put the steamed veggies into a large buttered or sprayed baking dish. If using glass, reduce oven to 325 F.In the same bowl used to steam the veggies, mix the butter, cream cheese, soup, granulated garlic, salt & pepper, and about 3 oz each of the shredded cheeses, then pour over the vegetables.Bake uncovered for about 15 minutes and gently stir everything together. Taste for seasoning and adjust if needed. Top with remaining cheese then sprinkle lightly on top with paprika for color. If desired sprinkle some Panko bread crumbs over the top.Bake for another 15-20 minutes until hot and bubbly, and cheese has melted.*Note: This makes a very large dish so I usually divide the recipe in half. I only use 1/2 of one block of cream cheese, and use half of the ingredients from the original recipe. It was perfect and was more than enough for 3-4 people as a side dish.