Broccoli and Cauliflower Bake

Broccoli and Cauliflower Bake

by Jeffery Wade 2 years ago
4.8 (4)
50 minutes
459.9 kcal
33 g carbs
Share recipe
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. 1. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish.
  2. 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. 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. 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