My recipe is an adaptation of Leona Krivdas original recipe which won a Blue Ribbon! I've made a few changes to make it my own and more pleasing to my taste. It's so easy and utterly fantastic! The soups, cream cheese, butter and cheese do not make this a "skinny" meal, but it's wonderful to have every once in a while. You can also make this with low calorie and low fat ingredients to stay in line with your dietary requirements.
large crowns fresh broccoli, cut into large florets
large head fresh cauliflower, cut into large florets
onion, chopped fine
butter or margarine, melted
1 or 2
8 oz blocks cream cheese, soft
cream of celery soup
powdered or granulated garlic
salt & pepper to taste
shredded 6-cheese italian blend, divided
shredded sharp cheddar cheese, divided
panko bread crumbs (optional)
How To Make broccoli cauliflower casserole
Preheat 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.
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