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Broccoli Cauliflower Casserole

This broccoli-cauliflower casserole is a creamy, comforting side dish inspired by classic green bean casserole and topped with crispy fried onions.

Servings 8

Ingredients

  • 1 12 ounce bag Frozen Broccoli Florets
  • 1 12 ounce bag Cauliflower Florets
  • 1 10.5 ounce can Cream of Celery Soup or Cream of Mushroom
  • 1 cup Sour Cream
  • 1/2 cup Shredded parmesan cheese
  • 1 clove minced garlic
  • 1/2 tespoon freshly ground black pepper
  • 1 cup French Fried Onions or more

Instructions

  1. Start by cooking the broccoli and cauliflower until just tender. You can steam them on the stove or even use the microwave if you're short on time. Drain the vegetables well so the casserole stays creamy instead of watery.

  2. In a large mixing bowl, stir together the cream soup, sour cream, Parmesan, and minced garlic. Pour the sauce over the cooked vegetables and gently stir until everything is evenly coated.

  3. Place the casserole in a preheated oven at 350 degres, and bake for 20 minutes.

  4. Carefully remove the casserole from the oven and sprinkle the remaining French fried onions evenly over the top.

  5. Return the casserole to the oven and bake for an additional 15 minutes, or until the casserole is hot and bubbly and the onions are crisp and golden brown.

  6. Let the casserole rest for about 5 minutes before serving so the creamy sauce can set slightly and the Parmesan finishes melting into every bite.