Can I use frozen broccoli and cauliflower?

Yes, frozen veggies work great here! Just thaw and drain them thoroughly before adding to avoid extra moisture in your casserole.

What’s the best way to lighten up this recipe?

You can use light cream cheese, reduced-fat sour cream, turkey sausage, and cut back a little on the cheese. It’ll still be creamy, flavorful, and oh-so-satisfying!

Can I prepare this casserole in advance?

Absolutely. Assemble the casserole up to the baking step, then cover and refrigerate for up to 24 hours. When ready, pop it straight in the oven, adding a few extra minutes to the baking time.

What other proteins can I use?

Chopped cooked chicken, ham, or cooked shrimp are all delicious alternatives if you’re not in the mood for sausage.

Broccoli Cauliflower Casserole Recipe

Description

Broccoli Cauliflower Casserole is a rich, hearty main-course dish that combines tender broccoli and cauliflower florets with smoked Polish sausage, creamy cheeses, and a touch of Dijon mustard. This casserole is baked to perfection, creating a bubbling, golden top packed with flavor and a velvety, satisfying texture. It’s an easy, comforting meal perfect for weeknight dinners or potlucks.

Ingredients

Units Scale

Vegetables

1 lb broccoli florets
1/2 lb cauliflower florets

Aromatics

1 tbsp olive oil
1/2 large yellow onion, finely chopped
5 cloves garlic, minced

Meats

12 oz smoked Polish sausage, sliced into thick pieces

Cheese and Dairy

8 oz cream cheese
1/2 cup sour cream
2 cups cheddar cheese, shredded, divided

Condiments and Seasonings

2 tbsp Dijon mustard
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Prepare the Oven and Vegetables: Preheat your oven to 375°F (190°C). Steam or blanch the broccoli and cauliflower florets for 3-4 minutes until just tender. Drain and set aside.
Sauté Aromatics and Sausage: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Stir in the minced garlic and cook for another 1 minute, then add the sliced smoked sausage, cooking until lightly browned, about 5 minutes.
Make the Creamy Sauce: Reduce the heat to low. Add the cream cheese, sour cream, and Dijon mustard to the skillet. Stir until the cream cheese softens and the mixture becomes creamy. Add half of the shredded cheddar cheese and mix until melted and smooth.
Combine and Season: Add the steamed broccoli and cauliflower to the skillet, gently folding them into the creamy sausage mixture. Season with salt and black pepper, stirring to ensure all pieces are coated well.
Assemble the Casserole: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining shredded cheddar cheese evenly over the top.
Bake: Place the casserole in the preheated oven and bake for 20-25 minutes, until bubbly and the top is golden brown.
Serve: Remove from oven and let it cool for a few minutes before serving. Enjoy warm for a comforting meal.

Notes

For a vegetarian version, omit the sausage or use a plant-based alternative.
You can prep the vegetables and sauce in advance and assemble just before baking.
Substitute cheddar with Swiss or Monterey Jack for a different flavor profile.
Leftovers keep well in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/6 of casserole
Calories: 450
Sugar: 4g
Sodium: 1100mg
Fat: 34g
Saturated Fat: 14g
Unsaturated Fat: 17g
Trans Fat: 0.5g
Carbohydrates: 12g
Fiber: 3g
Protein: 21g
Cholesterol: 90mg