Delicious! My husband, who claims not to like broccoli or cauliflower, ate half the casserole by himself!! I used cracker crumbs instead of croutons, and fresh broccoli and cauliflower.
I made this recipe tonight for the first time and me and my family LOVED IT!!!!!! I actually added a little more cauliflower and onion then called for because my family likes those veggies so much. It was a hit and I will be making it again soon.
Looked this up as I wanted a different way to make my veggies. Excellent, easy to make, ingredients on hand usually (no croutons so used bread crumbs) and tasty. Had some leftover brown rice so threw that in too to use it up. Will make again thanks for sharing with us 🙂
I was going to make the French’s green bean casserole but I didn’t have French’s onions so I tried this. This was a nice change and nice that most of the ingredients I had on hand. I did use 1 can of cream of mushroom soup instead of the mayo. It just sounded better. It was terrific. You can also use any topping like cornflakes and butter or French’s onions if you don’t have croutons. Hope you enjoy!
Delicious! The only change I made was to use Ritz crackers instead of the croutons. I crushed 3/4 of a sleeve of crackers and mixed it with 1/2 of the melted butter and sprinkled it on top.
I have made this two times. Our family (children too) have loved this. Instead of boiling the ingredients we used the chop setting on the food processor and chopped the broccoli, cauliflower and onion. The second time we made it we wanted to try decreasing the calories. We halfed the butter, cheese, mayo and bread crumbs. Obviously it isn’t as robust in flavour, but it is still delicious to us.
Great broccoli cauliflower recipe that everyone will love! The croutons on top give it that crunchy flavor everyone will love.
2 cups broccoli
2 cups cauliflower
1/2 cup mayonnaise
1/2 cup chopped onion
1 cup shredded Cheddar cheese, divided
1/2 cup butter, melted
1 (15 ounce) package seasoned croutons, crushed
Preheat oven to 350 degrees F (175 degrees C).
Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11×7-inch baking dish.
Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
Bake in preheated oven until browned and bubbling, about 40 minutes.