Broccoli and Cauliflower Bake
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Description
This broccoli and cauliflower bake is a favorite side for a turkey dinner that can be easily prepared the day before.
Ingredients
- 2 cups fresh broccoli florets
- 2 cups fresh cauliflower florets
- 2 large eggs eggs
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 cup shredded sharp Cheddar cheese
- ½ cup mayonnaise
- 1 medium onion, finely chopped
- ½ cup butter, melted
- 1 (15 ounce) package seasoned croutons, finely crushed
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
- 2. Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower. Cook, uncovered, until tender, 3 to 4 minutes. Drain in a colander and rinse under cold running water. Transfer to the prepared casserole dish, making sure vegetables are evenly distributed.
- 3. Beat eggs in a bowl. Mix in cream of mushroom soup, 1/2 cup of Cheddar cheese, mayonnaise, and onion. Pour evenly over vegetables in the casserole dish. Sprinkle the remaining 1/2 cup of Cheddar cheese over the top and level with a spoon. Pour melted butter over the entire casserole. Sprinkle with crushed croutons.
- 4. Bake in the preheated oven until casserole is hot and bubbling, about 40 minutes.
Nutrition Facts
serving: 10 servings
calories: 459.9 kcal
carbohydrates: 33 g
protein: 10.4 g
saturated fat: 12.5 g
cholesterol: 80.6 mg
sodium: 948.7 mg
fiber: 3.3 g
sugar: 3.8 g
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