Description
A creamy and delicious casserole made with fresh broccoli and cauliflower, topped with cheese and buttery crackers.
Ingredients
- 2 cups fresh broccoli florets
- 2 cups fresh cauliflower florets
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup crushed buttery crackers (like Ritz)
- 2 tablespoons melted butter
Instructions
- Preheat your oven to 350°F.
- In a large pot, bring water to a boil and blanch the broccoli and cauliflower florets for 3-4 minutes until bright green and slightly tender. Drain and set aside.
- In a large mixing bowl, combine the sour cream, mayonnaise, garlic powder, onion powder, salt, and black pepper. Mix well until smooth.
- Add the blanched broccoli and cauliflower to the mixing bowl, along with 1/2 cup of the cheddar cheese and 1/4 cup of the Parmesan cheese. Stir until the vegetables are well coated.
- Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly.
- In a separate bowl, combine the crushed crackers with the melted butter. Sprinkle the cracker mixture evenly over the casserole.
- Top with the remaining cheddar and Parmesan cheese.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.
- Let the casserole cool for 5 minutes before serving.
Notes
- For a healthier twist, substitute Greek yogurt for sour cream.
- For added flavor, mix in cooked bacon bits or diced ham before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 2g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 50mg