This broccoli and cauliflower cheese casserole is not only delicious but super quick and easy to bring together.
Now days you can buy a selection of packaged raw ready to go vegetables. Some supermarkets offer packaged raw broccoli and cauliflower florets.
If not, just grab a frozen bag or two of broccoli and cauliflower florets.
It is recommended to stick with a sharp cheddar cheese. The sharp pungent earthly flavor is what gives this casserole dish it’s flavor.
Sharp cheddar is also a go to cheese for soup, sauces, dips, mashed potatoes, nachos, mac and cheese and shepherd’s pie and this casserole.
Though you can substitute with a milder cheese, such as Monterey Jack or Provolone.
If you do use a milder cheese, add handful of Parmesan which will add the sharp pungent earthy flavor of white cheddar.
Want to know more about cheese – Read more here about the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers
Broccoli & Cauliflower Cheddar Cheese Casserole
1 pound package of raw broccoli and cauliflower florets
2 tablespoons extra-virgin olive oil
1 large onion, diced
2 garlic gloves, minced
4 ounce cream cheese, room temperature
1/2 cup sour cream
1 1/2 cups shredded sharp cheddar cheese, divided
1/2 teaspoon Himalayan salt
1/2 teaspoon ground black pepper
Try this creamy tasting Parmesan Roasted Cauliflower. Yummy!!
Preheat oven to 350 degrees F.
Bring an inch of water to a boil in a large pot fitted with a steamer basket. Add bag of vegetables, cover and steam until just tender, about 5 minutes.
Coarsely chop the broccoli and cauliflower. Set aside.
Next heat oil in a large saucepan over medium heat. Add onion and cook, stirring, until starting to soften, about 3 minutes. Add garlic and reduce heat to medium-low.
Continue stirring until the onion and garlic are starting to brown, about 5 minutes more. Remove from heat.
Combine cream cheese, sour cream, 1 cup Cheddar, salt and pepper in a large bowl. Add the onion mixture and stir until well combined. Add the chopped vegetables and stir until coated.
Transfer to an 8-inch-square baking dish and sprinkle evenly with the remaining 1/2 cup Cheddar.
Bake until the casserole is hot and the cheese has melted, about 25 minutes.
Let cool for at least 10 minutes before serving.
If you like using broccoli and cauliflower in a casserole, than you love using them in a salad – Chopped Broccoli Tomato and Bacon Salad.