Best Ever Broccoli-Cauliflower Casserole
This is another recipe I’ve adapted over the years. An old family friend used to make it with only broccoli, but I chose to add the cauliflower, and my friends and family rave about it.
Prep Time10 minutes mins
Cook Time45 minutes mins
- 2 heads broccoli cut florets and discard stems
- 1 head cauliflower cut florets and discard stems
- 1 can Campbell’s Cream of Mushroom soup - 22oz
- 1 cup milk
- 6 hard-boiled eggs peeled and sliced
- 2-4 cups shredded Mexican cheese
- 1 sleeve saltine crackers crushed
Preheat your oven to 350 F.Spread the broccoli and cauliflower florets evenly in the bottom of a prepared casserole dish or pan. In a separate dish, whip together the cream of mushroom soup and milk. Pour the mixture evenly atop the florets. Spread the egg slices atop the vegetables, saving a dozen pretty slices aside. Put these in an airtight container in the refrigerator (if you’re going to be freezing your casserole for a prolonged period, you will want to boil fresh eggs for the day of the party baking). Top with shredded cheese, cover with parchment paper and aluminum foil, then bake at 350 F for 45 minutes. Let the casserole cool completely, then wrap it tightly with aluminum foil and freeze.Remove the casserole from the freezer and place in the refrigerator one day prior to baking day. On baking day, uncover the casserole. Spread the remaining egg slices atop the shredded cheese topping. Spread your saltine crumbs evenly atop the casserole and then bake for 45 to 60 minutes at 350 F, or until the center is between 160 F and 180 F. Serve it while it’s hot, and enjoy your time with friends.