Broccoli and Cauliflower Casserole

Broccoli and Cauliflower Casserole


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Serve this as a side dish to any entree. You can also add carrots. Top this casserole with French fried onions for variety.

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Serving Size / Yield

5-7 servings


  • 20 crackers, crumbled
  • 3 C. crisp-cooked broccoli
  • 3 C. cauliflower
  • 1/3 C. reserved liquid
  • 1 12-oz. can condensed mushroom soup
  • 1 C. shredded cheddar or Swiss cheese
  • 4 Tbs. melted butter
  • 4 Tbs. grated Parmesan cheese

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Preheat oven to 350 degrees. Grease an 8-inch round or square oven-proof dish. Spread half of crackers on bottom and top with broccoli. Set aside. Combine reserved cooking liquid and soup in a small saucepan. Heat, stirring until smooth and lump free. Stir in half of shredded cheese until melted.

Spoon mixture over broccoli. Sprinkle with remaining shredded cheese and crackers. Drizzle with butter and top with Parmesan. Bake for 25 minutes or until golden brown and bubbly.

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