Savor the irresistible cheesy creamy broccoli cauliflower casserole Perfectly blended this dish is a musttry for comfort food lovers
Ingredients
Scale
4 cups of fresh broccoli florets
4 cups of fresh cauliflower florets
2 cups of shredded cheddar cheese, divided (dairy-free option available)
1 cup of cream cheese, softened
1 cup of sour cream (Greek yogurt works well)
1 cup of milk (almond or oat milk can be substituted)
1 teaspoon of garlic powder
1 teaspoon of onion powder
Salt and pepper to taste
1 cup of breadcrumbs for topping (gluten-free option available)
Instructions
Preheat your oven to 350°F (175°C).
Bring a large pot of salted water to a boil. Add broccoli and cauliflower florets, cooking for about 5 minutes until slightly tender. Drain and set aside.
In a large bowl, combine cream cheese, sour cream, and milk. Stir in 1 cup of shredded cheddar cheese, garlic powder, onion powder, salt, and pepper until smooth.
Gently fold the drained broccoli and cauliflower into the creamy mixture until well-coated.
Pour the mixture into a greased 9×13 inch baking dish and spread evenly.
Sprinkle the remaining shredded cheddar cheese and breadcrumbs over the top.
Bake for approximately 30-35 minutes until cheese is melted and bubbly, and breadcrumbs are golden brown.
