Cheesy Cauliflower and Broccoli Casserole

This is a delicious and easy side dish that we really enjoyed recently! Honestly I've already made this twice, and I'm sure we will revisit it again. It's such a simple side dish, but I love the way it allows you to really enjoy the flavor and texture of the veggies, with just a little creamy cheese from the velveeta chunks, and a touch of texture from the crushed cracker topping.

We don't often have Velveeta in the house, but I had bought a brick for a recipe, and then needed to figure out what to do with the rest - and found this recipe and it's perfect! We almost always have fresh cauliflower and broccoli in the house, and it's nice to find a new way to prepare it. Plus I often have the cauliflower and broccoli par-cooked and in the refrigerator which makes this an even faster side dish to enjoy.

Cheesy Cauliflower and Broccoli Casserole

10 ounces broccoli florets
10 ounces cauliflower florets
1/2 stick (4 tablespoons) butter, melted (divided)
4 ounces Velveeta cheese, cubed
1/2 sleeve Ritz crackers, crushed to crumbs

  1. Preheat the oven to 350 degrees. Grease a 2-quart baking dish with nonstick cooking spray and set aside.
  2. Bring a large pot of salted water to a boil, and parboil the cauliflower and broccoli for about 7 minutes, it should be barely tender. Drain well.
  3. Distribute vegetables in the prepped pan, and drizzle half of the melted butter over the top.
  4. Sprinkle the cubed Velveeta cheese over the vegetables.
  5. Mix the Ritz cracker crumbs with the remaining melted butter and sprinkle over the top. 
  6. Bake in the preheated oven for 30 minutes, or until Velveeta is melted, and topping is golden brown.

Recipe from Bitz N Giggles


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