Cheesy Broccoli-Cauliflower Casserole

Cheesy Broccoli-Cauliflower Casserole

Cheesy Broccoli-Cauliflower Casserole

Broccoli and Cauliflower are baked in a rich cheddar cheese sauce.

  • 1 can cream of celery soup
  • 1 cup mayonnaise
  • 1 egg - lightly beaten
  • 2 packages (10 oz. each) )frozen chopped broccoli, partially thawed
  • 1 package (10 oz.) frozen cauliflower, partially thawed
  • 12 oz. shredded Cheddar cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. paprika

Preparation -
Spray a large casserole dish with non-stick spray. In a mixing bowl combine the soup, mayonaisse and beaten egg. Place the partially thawed broccoli and cauliflower in another large mixing bowl. Stir in the soup, mayonnaise and egg mixture. Add 8 oz. shredded cheddar cheese and the seasonings and mix well. Pour the mixture into the prepared casserole dish. Use a spatula to smooth the top of casserole. Bake in a preheated oven at 350º for 45 minutes. Top with the remaining 4 oz. of shredded cheese and bake for 5 more minutes.

Rachael Ray 3.5-qt. Enameled Cast Iron Oval Covered Casserole, OrangeRachael Ray 3.5-qt. Enameled Cast Iron Oval Covered Casserole
This casserole is designed to perform flawlessly on the stovetop or in the oven. It has an oval shape for a better fit on the stove top when using multiple pieces and features a large cooking surface to brown or sear meats with ample room to add additional ingredients. The casserole's lid fits snugly to lock in moisture and flavors, making it perfect one-dish meals that may be finished on the stovetop or in the oven. The colorful enamel surface means no pre-seasoning is required. It's ideal for a multitude of uses from oven to table.

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