Looking for an easy side dish? Try Cauliflower Broccoli Casserole, with browned butter, onions, and cheddar cheese. It’s yummy and serves 8!
Over 40 years ago, a dear friend of mine gave me her recipe for a broccoli casserole which is absolutely delicious. Over time I’ve tinkered with her recipe and adapted it by changing some of the original ingredients (and adding some, too).
This new recipe for cauliflower broccoli casserole is the one I am sharing with you today. It is really simple to make, tastes wonderful and serves 8. It also stores well for several days in the fridge for leftovers!
I really hope you enjoy this side dish, and appreciate how truly easy it is to prepare, because you will use frozen broccoli and cauliflower florets for convenience of preparation! Here’s how to make this delicious vegetable casserole.
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Vegetables
For this recipe you will need one 12 oz. bag of frozen broccoli florets and a 12 oz. bag of frozen cauliflower florets. Using frozen veggies is a great time saver because the veggies are already cut in bite sized pieces!
Pour the contents of both bags into 2 cups of boiling water, and cook them for 6-7 minutes. When they have finished cooking, drain them well and set them aside until later.
Now it’s time to cook the onions. Melt a stick of butter (½ cup) in a skillet, until the butter begins to get foamy and browns slightly.
Add the chopped onions and cook, stirring occasionally, for 3-4 minutes until the onions begin to brown slightly and become tender. Remove the skillet from the heat.
Time To Make The Cauliflower Broccoli Casserole
Mix two beaten eggs and mayonnaise in a small bowl until they are well combined (I use a fork to do this). Pour this mixture into a large mixing bowl.
Add the cooked cauliflower and broccoli, butter and onions, cream of mushroom soup, curry powder, salt, pepper and grated cheddar cheese to the egg mixture.
Stir all the ingredients together until everything is completely combined and covered with the “sauce”.
Spray or grease a 7½” x11″ baking dish OR a 9″ x 13″ baking dish on the bottom and sides. Transfer the cauliflower broccoli casserole mixture into the baking pan, and spread to evenly distribute it in the dish.
Time To Bake The Cauliflower Broccoli Casserole
Sprinkle the top of the casserole with bread crumbs. Bake the casserole (uncovered) in a preheated 375°F. oven (on a middle rack) for 25-28 minutes.
When it’s done, the cauliflower broccoli casserole should be bubbling around the edges, and the top should be golden brown.
Transfer the baking dish to a wire rack. Let the casserole cool for 2-3 minutes before dipping it out of the dish and serving.
Time To Enjoy This Veggie Casserole
This veggie casserole can easily be served as a side dish for a variety of main dishes. After scooping it up and out of the baking dish, it may not look like a million dollar dish, but trust me… it is DELICIOUS!
We enjoyed it this time paired with baked chicken thighs and legs, along with homemade cloverleaf rolls (with honey) on the side. YUM!
I hope you have the opportunity to try this delicious vegetable casserole. Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. They can be easily reheated in the microwave and enjoyed with another meal.
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and I hope you have a GREAT day!
Looking For More VEGETABLE Recipes?
You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of delicious veggie recipes you might enjoy, including:
- Lemon Hazelnut Green Beans
- Candied Sweet Potatoes
- Creamy Garlic Mashed Cauliflower
- Baked Parmesan Zucchini Fries
- Orange Glazed Carrots
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Recipe adapted from : Elnora Hall
↓↓ PRINTABLE RECIPE BELOW ↓↓
Looking for an easy side dish? Try Cauliflower Broccoli Casserole, with browned butter, onions, and cheddar cheese. It's yummy and serves 8!
- 12 ounces frozen cauliflower florets =1 bag
- 12 ounces frozen broccoli florets = 1 bag
- ½ cup butter = 1 stick
- 1 medium yellow onion chopped
- 2 large eggs lightly beaten
- ¼ cup light mayonnaise
- 10.5 ounces cream of mushroom soup = 1 can
- 1 cup grated cheddar cheese medium or sharp
- ½ teaspoon curry powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Preheat oven to 375°F. Spray or grease a 7½" x11" baking dish OR a 9" x 13" baking dish on the bottom and sides.
Place frozen cauliflower and broccoli in 2 cups of boiling water in a pan; cook for 6-7 minutes. Drain well; set aside.
Melt butter in a skillet, until foamy/slightly browned. Add onions; cook, stirring often for 3-4 minutes until tender. Remove from heat.
Mix eggs and mayonnaise in a large bowl until well combined. Add cauliflower and broccoli, butter/onions, mushroom soup, curry powder, salt, pepper and cheese. Stir until combined; transfer to baking dish. Sprinkle with bread crumbs.
Bake uncovered at 375°F. for 25-28 minutes on a middle rack. When done, it should be bubbly around edges and golden brown on top. Transfer baking dish to a wire rack; let cool 2-3 minutes before serving.
Here’s one more to pin on your Pinterest boards!