Broccoli-Cauliflower Casserole
Ingredients
8
servings
- 1 large head of cauliflower
- 1 small bunch of broccoli
- 1 can cream of chicken soup
- 1 large can of fried onions
Step-by-Step Instructions
- Cut broccoli and cauliflower into small pieces. Don’t use the stalks of broccoli as these are rather tough.
- In mixing bowl, mix the cauliflower, broccoli, chicken soup and 1/2 of the onions.
- Pour into a 9x12 baking dish sprayed with Pam. Top with the remaining onions.
- Cover and bake at 350°F for 30-40 minutes. Less if you like vegetable still crunchy and more if you like vegetables very soft. May use frozen veggies also. Use large bags of each. Just put into microwave to thaw out and drain all water out of veggies or recipe will be very mushy.
Common Problems and Solutions
Q: Why is my casserole watery?
A: If using frozen vegetables, make sure to thaw them completely in the microwave and drain all the water thoroughly before mixing with the soup. Excess moisture will make the casserole mushy.
Q: Can I make this ahead of time?
A: Yes! Assemble the casserole up to 24 hours in advance, but add the top layer of fried onions just before baking so they stay crispy.
Tips and Techniques
For extra flavor, add a pinch of garlic powder or black pepper to the soup mixture. You can also use fresh or frozen vegetables interchangeably—just adjust the cooking time if using frozen since they’ll cook a bit faster.
Ingredient Substitutions
- cream of chicken soup: cream of mushroom or cream of celery soup
- fried onions: crushed Ritz crackers or panko breadcrumbs
- fresh broccoli and cauliflower: frozen broccoli and cauliflower florets
Equipment Needed
- 9x12 inch baking dish
- mixing bowl
