Repost: Broccoli Cauliflower Casserole

Somebody got a little lazy this week.  Yeah, I'm pointing at myself.  I'm going to have to stop with the reposts soon because I'm going to run out of old posts!  Anyway, this casserole looked like something tasty to put up even though I can't eat it right now.  Thankfully, the recipe for this casserole hasn't changed since this February 2009 post.  Enjoy!

Okay, maybe not too many people say "Mmm... veggies," but I challenge you to dislike veggies in the following dish: a casserole. It's one of my favorite ways to eat vegetables. I admit, most casseroles are far from being healthy and probably negate the effects of eating vegetables in the first place, but they sure do taste great! My favorite casserole is one that my mom has made from as far back as I remember: broccoli cauliflower casserole. It's made with what I consider to be one of the greatest tasting ingredients that couldn't be worse for you: Velveeta. Read on to delight your taste buds(and possibly clog your arteries).


  • Casserole dish (10x16 variety or 2 8x8)


  • 3 cups broccoli florets
  • 2 cups cauliflower florets
  • 2 cans condensed cream of mushroom soup
  • 1/2 lb of Velveeta cut into 1cm slices
  • 12 oz french fried onions

This is a simple dish to put together. We like to use fresh broccoli and cauliflower but you can also use the frozen variety. We steam the veggies until they're tender but still firm. If you are using frozen vegetables, you can simply microwave covered with some water on medium.

Once you have the veggies prepared, evenly distribute them in the casserole dish. Try to break up any large clusters in the florets. Place the sliced Velveeta over the vegetables and add the mushroom soup in an even layer over the vegetables and cheese. Bake at 350 for about 30 minutes or until the cheese is melted and bubbling.

About 5 minutes before done, remove from the oven and sprinkle the french fried onions over the top of the casserole and place back in the oven for the remainder of baking time. This will crisp up the onions without allowing them to soak up a lot of moisture from the casserole. When done, remove the casserole from the oven and let stand for 15 minutes before serving. Plate up and enjoy!