Baked Broccoli Cauliflower Casserole with Cheddar

Skip the panko, skip the breadcrumbs and skip the crackers because this broccoli cauliflower casserole doesn’t need those toppings. This easy gluten-free side dish can be prepared ahead (instructions provided below) and works wonderfully with fresh or frozen vegetables — I know because I tested both ways for you! Smother the veggies in a homemade cream sauce, top with cheddar cheese, and serve warm.

Prep Time 7

Cook Time 25

Total Time 32

Servings

Author Melissa Erdelac

Ingredients

1 pound (453.59 g) fresh broccoli florets
1 (1) medium head cauliflower cut in florets
2 tablespoons (2 tablespoons) olive oil
½ teaspoon (0.5 teaspoon) salt
¼ teaspoon (0.25 teaspoon) pepper
¾ cup (172.5 g) sour cream
½ cup (119 g) heavy cream
¼ teaspoon (0.25 teaspoon) garlic powder
1 ½ cup (169.5 g) freshly grated sharp cheddar divided

Instructions

Preheat the oven to 450°F. Spray a baking sheet with nonstick cooking spray. Add the broccoli, cauliflower, olive oil, salt, and pepper to the baking sheet. Toss to combine and spread out evenly.
1 pound fresh broccoli florets, 1 medium head cauliflower, 2 tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper
Bake for 10 minutes, toss and flip with spatula and then bake for 8-10 minutes more, or until barely tender. Remove from the oven and set aside.
Grease a 2 quart (8X8 inch) dish and set aside. In a large bowl mix together sour cream, heavy cream, ¾ cup shredded cheese, and garlic powder. Add the veggies and stir gently to combine.
¾ cup sour cream, ½ cup heavy cream, ¼ teaspoon garlic powder
Spread the vegetable mixture into prepared 2 quart baking dish. Top with the remaining ¾ cup cheese. Bake for 8-10 minutes longer. Let the casserole sit for 5 minutes before serving.

Notes

Make Ahead Instructions

Make the recipe in its entirety up to the point of baking the second time. Make sure the vegetables have completely cooled before wrapping securely and storing. Refrigerate up to 24 hours or freeze up to 3 months. Thaw overnight in the refrigerator and set out the casserole to come to room temperature before baking. Add additional 5-10 minutes baking time, or until dish hot and bubbly throughout.

Inspired by Wholesome Yum

Nutrition