Cheesy Broccoli Cauliflower Casserole
Looking for an easy side dish? This casserole is the perfect side dish for the weeknight! Plus, it's perfect for a holiday side dish too!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Side Dish
Cuisine: American
Servings: 8
Calories: 332kcal
- 10.75 oz condensed cream of mushroom soup 10.75 oz
- 1 c. sour cream
- 1 1/2 c sharp cheddar cheese shredded, divided
- 6 oz french fried onions
- 16 oz frozen broccoli florets thawed
- 16 oz frozen cauliflower florets thawed
Preheat oven to 325 degrees F. Grease 2 quart baking dish and set aside.
In a saucepan combine soup, sour cream, 1 c. cheese and 1 1/4 c. fried onions. Stir over medium heat until blended. Add broccoli and cauliflower (thawed), stir until combined.
Transfer to prepared baking dish. Place in preheated oven and baked 25-30 minutes, uncovered. Top with remaining cheese and onions and place back in oven until cheese melts.
FRIDGE: Transfer leftovers to an airtight container and store in the refrigerator for up to3 days. You can also cover your broccoli and cauliflower casserole tightly in plastic wrap and store that way.
FREEZER: Leftover casserole can be frozen in an airtight container for up to 3 months. Keep in mind that the texture may change once it is thawed and reheated.
Calories: 332kcal | Carbohydrates: 18g | Protein: 10g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 39mg | Sodium: 638mg | Potassium: 459mg | Fiber: 2g | Sugar: 3g | Vitamin A: 750IU | Vitamin C: 78.2mg | Calcium: 226mg | Iron: 1.1mg