Broccoli Cauliflower Shrimp Casserole Food

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BROCCOLI CAULIFLOWER CASSEROLE



Broccoli Cauliflower Casserole image

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

2 cups broccoli
2 cups cauliflower
2 eggs
½ cup mayonnaise
½ cup chopped onion
1 cup shredded Cheddar cheese, divided
½ cup butter, melted
1 (15 ounce) package seasoned croutons, crushed

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

WHOLE-FAMILY PASTA WITH BROCCOLI AND CAULIFLOWER



Whole-Family Pasta with Broccoli and Cauliflower image

Many children, especially picky eaters, love pasta loaded with plain butter--a dish that clearly earns low marks on the health scale. This great alternative adds fiber and protein with beans, which kids actually love!

Provided by ChefBillT

Categories     Main Dish Recipes     Pasta

Time 25m

Yield 6

Number Of Ingredients 11

12 ounces penne or fusilli pasta
4 cloves garlic, sliced
2 tablespoons extra-virgin olive oil
3 cups broccoli florets
2 cups cauliflower florets
½ teaspoon salt
⅔ cup low-sodium vegetable or chicken broth
2 tablespoons butter
1 (15 ounce) can no-salt-added cannellini beans, rinsed and drained
¼ teaspoon black pepper
½ cup grated Parmigiano-Reggiano cheese

Steps:

  • Cook pasta in a large pot of salted boiling water 2 minutes less than directed on package. Drain.
  • Meanwhile, cook garlic in oil in a large lidded pot over medium heat until golden, 3 to 4 minutes. Add broccoli and cauliflower and cook 1 minute. Stir in 1/4 teaspoon salt, and cook, covered, 3 minutes. Add broth, butter, beans, pepper, and remaining 1/4 teaspoon salt, and cook until beans are warm and sauce thickens slightly, about 5 minutes.
  • Add pasta and cook, stirring, until heated through, about 1 minute. Sprinkle with cheese.

Nutrition Facts : Calories 387 calories, Carbohydrate 56.2 g, Cholesterol 16 mg, Fat 12.3 g, Fiber 14.8 g, Protein 15.4 g, SaturatedFat 4.5 g, Sodium 394.9 mg, Sugar 3.6 g

BROCCOLI & SHRIMP CASSEROLE



Broccoli & Shrimp Casserole image

Make and share this Broccoli & Shrimp Casserole recipe from Food.com.

Provided by Luby Luby Luby

Categories     Vegetable

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 14

1 large onion, chopped
1 large bell pepper, chopped
1 tablespoon minced garlic
1 (16 ounce) box Velveeta Mexican cheese
1 can cream of mushroom soup
2 bunches fresh broccoli
2 cups cooked rice
1/2 cup butter
1 lb peeled shrimp
salt
black pepper
red pepper (be careful with red pepper you are using jalapeno velveeta cheese)
seasoned bread crumbs
parmesan cheese, for topping

Steps:

  • Cook Broccoli in microwave until barely tender, drain and set aside.
  • In dutch oven saute onion, bell pepper and garlic in butter over medium heat until tender.
  • Add shrimp and cook for approximately 5 minutes or until pink.
  • Add cheese and soup and heat until melted.
  • Add cooked rice and seasonings and mix well.
  • Place cooked broccoli in 9x13 pan.
  • Spread shrimp mixture on top of broccoli.
  • Sprinkle with bread crumbs and parmesean cheese.
  • Bake covered at 350 degrees for 20 minutes then uncover and bake an additional 10 minutes or until slightly browned on top.

BROCCOLI CAULIFLOWER SHRIMP CASSEROLE



Broccoli Cauliflower Shrimp Casserole image

Old Velveeta recipe with sour cream and bacon; used canned shrimp in original; I switched to fresh shrimp as it is now available everywhere.

Provided by Dienia B.

Categories     Cauliflower

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

24 ounces cauliflower and broccoli, mixture of
1/4 cup onion, chopped
6 slices bacon, cooked crumbled
4 ounces Velveeta cheese, cubed
1 cup sour cream
1 cup shrimp
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Mix cauliflower/broccoli, onion, bacon, Velveeta cheese, sour cream, shrimp, salt and pepper together raw.
  • Bake at 350 degrees Fahrenheit for 1 hour covered.
  • I would add the shrimp for the last 15 minutes so it doesn't get rubbery and I would cook the bacon first; your choice.

BROCCOLI CAULIFLOWER CASSEROLE



Broccoli Cauliflower Casserole image

This casserole is so yummy and easy to prepare. My family does not particularly like broccoli but they love it when I make this!

Provided by BarbieQ

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 cups broccoli
3 cups cauliflower
1/4 cup shredded cheddar cheese
1 1/2 teaspoons lemon juice
1/4 cup mayonnaise
1 (10 ounce) can cream of mushroom soup
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/3 cup fine breadcrumbs

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.

Nutrition Facts : Calories 225.8, Fat 12.2, SaturatedFat 3.4, Cholesterol 11.2, Sodium 716.9, Carbohydrate 23.9, Fiber 4.2, Sugar 5.7, Protein 7.7

CAULIFLOWER CASSEROLE



Cauliflower Casserole image

Sounded so different that I want to try it soon. It has a "secret ingredient" of cream of shrimp soup. Found this in a community cookbook from the mid 1980's. It might be good with some red pepper flakes or cayenne to "kick it up" a bit.

Provided by Oolala

Categories     Cauliflower

Time 42m

Yield 4 serving(s)

Number Of Ingredients 8

1 head cauliflower, broken up and blanched
1 (10 1/2 ounce) can cream of shrimp soup, condensed
1 (8 ounce) container sour cream
salt, to taste
pepper, to taste
onion powder, to taste
1/2 cup corn flake crumbs
1/4 cup butter, melted

Steps:

  • In a greased casserole dish, put in 1/4 cup of the cornflake crumbs. Place the cauliflower over the crumbs and pour the melted butter over it.
  • Mix the sour cream, shrimp soup, salt, pepper and onion powder together. Pour over the cauliflower and sprinkle with the additional 1/4 cup of cornflake crumbs.
  • Bake at 350 degrees F. for 30 minutes.

Nutrition Facts : Calories 337.6, Fat 27.6, SaturatedFat 17.3, Cholesterol 67.5, Sodium 822.6, Carbohydrate 18.6, Fiber 3.9, Sugar 3.9, Protein 6.9

BROCCOLI CAULIFLOWER CASSEROLE



Broccoli Cauliflower Casserole image

I found this recipe this morning on the www.mccormick.com website. "This creamy casserole can be made a day ahead, refrigerated and then baked just before dinner. Using frozen vegetables makes this dish a cinch." Flavor Variation: Substitute 1 teaspoon McCormick® Lemon & Pepper Seasoning Salt and 1/2 teaspoon McCormick® Basil Leaves for the Italian Seasoning.

Provided by senseicheryl

Categories     Cheese

Time 55m

Yield 1 2 quart baking dish, 10 serving(s)

Number Of Ingredients 15

1/2 cup dry breadcrumbs, fine
2 tablespoons parmesan cheese
2 tablespoons butter, melted
1/2 teaspoon italian seasoning
1 (16 ounce) package frozen broccoli florets, thawed
1 (16 ounce) package frozen cauliflower, thawed
2 tablespoons butter
1 large onion, chopped (1 cup)
2 tablespoons flour
1 teaspoon italian seasoning
1 teaspoon garlic salt
1/4 teaspoon black pepper, Coarse Ground
1 1/4 cups milk
4 ounces cream cheese, cut-up
1/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 350°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 florets or cauliflower 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.

BROCCOLI CAULIFLOWER CASSEROLE



Broccoli Cauliflower Casserole image

This casserole is so yummy and easy to prepare. My family does not particularly like broccoli but they love it when I make this!

Provided by BarbieQ

Categories     Vegetable

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 9

3 cups broccoli
3 cups cauliflower
1/4 cup shredded cheddar cheese
1 1/2 teaspoons lemon juice
1/4 cup mayonnaise
1 (10 ounce) can cream of mushroom soup
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/3 cup fine breadcrumbs

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.

Nutrition Facts : Calories 225.8, Fat 12.2, SaturatedFat 3.4, Cholesterol 11.2, Sodium 716.9, Carbohydrate 23.9, Fiber 4.2, Sugar 5.7, Protein 7.7

BROCCOLI CAULIFLOWER CASSEROLE



Broccoli Cauliflower Casserole image

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 Kitchens

Categories     Thanksgiving

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

1/2 cup plain breadcrumbs
1/4 cup plus 2 tablespoons grated parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons McCormick® Perfect Pinch® Italian Seasoning, divided
1 (16 ounce) package frozen broccoli florets, thawed
1 (16 ounce) package frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped (1 cup)
2 tablespoons flour
1 teaspoon McCormick® Garlic Salt
1/4 teaspoon McCormick® Black Pepper, Coarse Ground
1 1/4 cups milk
0.5 (4 ounce) package cream cheese, cubed

Steps:

  • Preheat oven to 350°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 146.6, Fat 9, SaturatedFat 5.3, Cholesterol 24.9, Sodium 176.6, Carbohydrate 12.7, Fiber 2.8, Sugar 2.7, Protein 5.5

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