Surprisingly delicious Broccoli-Cauliflower Casserole!
11-29-2013, 11:19 AM
#1
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Join Date: Aug 2010
Location: Piedmont Virginia in the Foothills of the Blue Ridge Mtns.
Posts: 8,562
Surprisingly delicious Broccoli-Cauliflower Casserole!
I made this recipe for 1 of our Thanksgiving veggies and was delighted by how creamy and delish it was!! I've now added the "extra" ingredients to other recipes I have for casseroles that use "cream of ---" soup. Those combinations of flavors, especially with the addition of the lemon juice and mayo really boost up the flavor.
I'll be making this again soon to have with rolls and a salad for week day dinner!
Jan in VA
Broccoli-Cauliflower Casserole
1 can cream mushroom soup
½-2/3 cup mayonnaise
½-2/3 cup sour cream
healthy squeeze of lemon juice
1 large egg beaten (I used about 1/2 lemon)
¼ cup finely chopped onion
2- 10oz. packages frozen broccoli or broccoli-cauliflower mix
most of an 8oz. package shredded SHARP Cheddar cheese
salt and ground black pepper to taste
2 pinches of paprika
about 1 cup of bread stuffing mix (I used 2 small croissants and an end piece of baguette, lightly toasted and spun in the blender to make crumbs)
½ stick melted butter.
Preheat oven to 325°. Butter a 9” x 13” baking dish.
Mix soup, mayo, sour cream, lemon juice, egg and onion in large bowl.
Break up the frozen broccoli into the bowl and mix well.
Add handful of cheese, seasonings, and mix well.
Spread mixture in prepared dish and smooth top of casserole.
Top with handful of cheese.
Blend butter into bread stuffing mix and sprinkle on top of the cheese on casserole.
Bake about 45-60 minutes.
I'll be making this again soon to have with rolls and a salad for week day dinner!
Jan in VA
Broccoli-Cauliflower Casserole
1 can cream mushroom soup
½-2/3 cup mayonnaise
½-2/3 cup sour cream
healthy squeeze of lemon juice
1 large egg beaten (I used about 1/2 lemon)
¼ cup finely chopped onion
2- 10oz. packages frozen broccoli or broccoli-cauliflower mix
most of an 8oz. package shredded SHARP Cheddar cheese
salt and ground black pepper to taste
2 pinches of paprika
about 1 cup of bread stuffing mix (I used 2 small croissants and an end piece of baguette, lightly toasted and spun in the blender to make crumbs)
½ stick melted butter.
Preheat oven to 325°. Butter a 9” x 13” baking dish.
Mix soup, mayo, sour cream, lemon juice, egg and onion in large bowl.
Break up the frozen broccoli into the bowl and mix well.
Add handful of cheese, seasonings, and mix well.
Spread mixture in prepared dish and smooth top of casserole.
Top with handful of cheese.
Blend butter into bread stuffing mix and sprinkle on top of the cheese on casserole.
Bake about 45-60 minutes.
11-30-2013, 04:29 AM
#5
Junior Member
Join Date: Dec 2009
Location: Maryland
Posts: 164
Jan you must be as good a cook as I am. I made an almost identical caserole for Thanksgiving. The difference was I used cheddar and swiss cheese and and only broccoli. I used FF Onion Rings crushed for the topping. It was fantastic. Everyone loved it except for my daughter -- she was visiting down your way instead of having dinner with us. I will definitely try your way sometime soon.
11-30-2013, 06:39 AM
#8
Junior Member
Join Date: Apr 2008
Location: Ocala, FL
Posts: 194
Sounds delicious but, be careful if you serve it to anyone who has a problem with salt and high blood pressure. The soup, cheese and stuffing mix are all on the high side for sodium content and together would probably be more than a day's salt quota for a lot of people. I notice salt levels particularly as I have been to the ER at least 3 times for extremely high BP 18-24 hours after eating in restaurants. The salt content of the food was the only reason they could think of for the sudden spike. I now religiously look at sodium content on food products and tell the servers to cut the salt.
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