Ingredients:

  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup sour cream
  • 1/4 cup cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup butter, melted
  • 1/2 cup bread crumbs (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • 1/2 teaspoon paprika (optional, for topping)

Instructions:

  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Prepare the vegetables:
    • Bring a pot of salted water to a boil and blanch the broccoli and cauliflower for 3-4 minutes until they are just tender. Drain and set aside.
  3. Mix the sauce:
    • In a large mixing bowl, combine the sour cream, cream cheese, mayonnaise, butter, garlic powder, onion powder, and half of the cheddar cheese. Mix until smooth.
    • Season with salt and pepper to taste.
  4. Combine the casserole:
    • Add the drained broccoli and cauliflower to the sauce mixture, stirring until the veggies are well coated.
  5. Assemble the casserole:
    • Transfer the mixture to the greased baking dish. Top with the remaining cheddar cheese and Parmesan cheese.
    • (Optional) Sprinkle bread crumbs on top for a crispy finish.
  6. Bake:
    • Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and the top is golden brown.
  7. Serve:
    • Remove from the oven, sprinkle with paprika if desired, and let cool for a few minutes before serving.

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