The Very Best Broccoli And Cauliflower Casserole Food

BROCCOLI CAULIFLOWER CASSEROLE

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.

BROCCOLI-CAULIFLOWER CASSEROLE

Steps:

• Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. 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. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.In a small bowl, stir together the breadcrumbs and melted butter. Set aside.Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese. End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.

BROCCOLI & CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray; set aside.
• Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil. Add cauliflower florets first, then top with broccoli florets; steam, covered, until slightly tender, about 6 minutes. Remove the vegetables from the pot; set aside. Discard the water and clean the pot.
• Heat 2 tablespoons butter in the pot over medium heat. Add flour and cook, stirring constantly, until nutty, about 1 minute. Gradually stir in milk, whisking constantly, until simmering. Whisk in cream cheese, garlic powder, onion powder, pepper and salt. Cook, whisking constantly, until thickened and smooth, about 2 minutes. Reduce heat to low and gradually add Cheddar, whisking until melted after each addition. Remove from heat. Add the broccoli and cauliflower to the sauce and stir to coat. Transfer to the prepared baking dish.
• Microwave the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Stir in panko and Parmesan until fully coated; sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

THE VERY BEST, BROCCOLI AND CAULIFLOWER CASSEROLE!

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.

BROCCOLI AND CAULIFLOWER GRATIN

Steps:

• Preheat the oven to 450 degrees F. Grease a large baking dish with butter and add the broccoli and cauliflower. Roast until slightly browned, about 15 minutes.
• In a medium saucepan, melt the butter, whisk in the flour and let it cook over medium heat for 3 minutes. Turn the heat off, whisk in the half-and-half, then turn the heat up to high and keep whisking to avoid the flour from clumping. Add the Cheddar, salt and pepper and whisk until the cheese is melted.
• Remove the broccoli and cauliflower from the oven and pour the Cheddar mixture over the top. Sprinkle evenly with the breadcrumbs and bake until golden brown, 25 to 30 minutes.

BROCCOLI AND CAULIFLOWER CASSEROLE

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.

RICE, BROCCOLI AND CAULIFLOWER CASSEROLE

Steps:

• In a large saucepan, bring water to a boil. Add rice to pan, cover, and simmer over medium-low heat for 5 minutes.
• Add broccoli and cauliflower to pan, cover, and simmer for an additional 10 minutes or until vegetables are tender but crisy, and strain any remaining water out of pan.
• Place rice and vegetables in a greased 13x 9x 2", or a greased 2 -1/2 quart baking dish and set aside.
• Meanwhile in a bowl, combine cheese, sour cream, green chiles, 2 tablespoons butter, salt and pepper. Pour cheese mixture over the rice and vegetables and stir to coat.
• Sprinkle stuffing or bread crumbs evenly over dish and add the other 2 tablespoons butter on top. Bake, uncovered, at 350ºF. until heated through and serve warm.
• NOTE: It may be served immediately, but for a thicker sauce, allow to cool for 5-10 minutes before serving.

BROCCOLI AND CAULIFLOWER CASSEROLE

Steps:

• 1. Thaw Frozen Broccoli and cauliflower. Drain any water that comes out of it.Put in a Casserole dish. Sprinkle seasoning salt on top of broccoli and cauliflower. Top with the cheese.
• 2. Put crushed Cornflakes on top .
• 3. Melt stick of Butter or Margarine and Pour over top of cornflakes. Cover with Aluminum Foil.
• 4. Place in oven at 375 degrees for 15 mins. Remove foil and bake for an additional 5-10 mins till cornflakes are lightly browned. Serve and enjoy!

BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• 1. 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.
• 2. Put the steamed veggies into a large buttered or sprayed baking dish. If using glass, reduce oven to 325 F.
• 3. 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.
• 4. 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.
• 5. Bake for another 15-20 minutes until hot and bubbly, and cheese has melted.
• 6. *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.