Reader recipe Broccoli and Cauliflower Casserole
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Broccoli and Cauliflower Casserole

My mom made this for us every Thanksgiving and Christmas. Quick, easy, tasty and can cook at any temperature if the oven is already being used.

By andrea.lomax

Source: andrea.lomax

Recipe3 out of 5 based on 14 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 10-15 min
  • Cook time 45 min
  • Portion size 8-10


  • 1/2 to 3/4 1 kg pkg 1/2to 3/4 1 kg pkgfrozen broccoli, and cauliflower mix
  • 2 cans 2canscream of mushroom soup
  • 1 soup can 1soup canfull of milk
  • 1 small 1smallcooking oniononions, diced
  • 2 tbsp 2tbspbutter
  • 1/2 cup 1/2cupfine bread crumbs
  • 1 tsp 1tspeach sage, thyme, garlic powder
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Thaw veggies in microwave, being careful not to overheat. Meanwhile, in a bowl, mix the milk into the soup and set aside.

Melt butter in a fry pan over medium heat, add breadcrumbs. Cook, stirring to soak up butter flavour about 3-5 min. Add sage, thyme and garlic powder, set aside.

In a casserole, add half the veggies, the onion, half the milk/soup mixture, then the remaining veggies and the remaining soup. Top with the breadcrumbs.

Bake in 375 F oven 45 min or until breadcrumbs are browned and sauce is bubbly. If there is a turkey or other dish in the oven this can cook alongside at any temperature until browned and bubbly. Also does well as a make ahead and reheat dish.

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