Broccoli Cauliflower Casserole

~ 4 tablespoons butter

~ 1 Medium onion, coarsely chopped ( about 1 cup)

~ 1/2 cup dry bread crumbs

~ 1 3/4 cups milk

~ 1 can (10 3/4 ounces) cream of cheese soup

~ 6 ounces cheddar cheese, grated (about 1 1/2 cups), devided

~ 1/4 teaspoon ground red pepper

~ 2 packages (16 ounces each) Frozen Cauliflower-broccoli mixture

Cooking Instructions

Heat oven to 350 degrees F. In a medium skillet over medium heat melt 2 tablespoons butter. Add onion and cook, stirring occasionally, 5 minutes or until translucent. Add the breadcrumbs and stir to combined. Remove from heat and reserve.


In a 13"-by-9" casserole pan gently whisk milk, soup, 1 cup of cheese, and ground pepper to combine.


Add the cauliflower-broccoli mixture to the casserole and mix gently to combine.


Sprinkle the remaining 1/2 cup cheese over the vegetables. Sprinkle the buttered bread crumbs evenly over the top of the casserole. Bake 40-45 minutes, or until vegetables are heated through and liquid around the edge is bubbling.


Cooked Flowerets from one pound of broccoli and one pound of cauliflower can be used in place of the frozen broccoli and cauliflower.


Make Ahead


The Casserole can be made up to two days ahead and reheated in a 350 degrees F. oven for 20 minutes, or until heated through.