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
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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.
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Place frozen cauliflower and broccoli in 2 cups of boiling water in a pan; cook for 6-7 minutes. Drain well; set aside.
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Melt butter in a skillet, until foamy/slightly browned. Add onions; cook, stirring often for 3-4 minutes until tender. Remove from heat.
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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.
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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.