Cheesy Broccoli, Sausage and Cauliflower Casserole
A hearty and comforting casserole made with broccoli, cauliflower, and smoked beef sausage, topped with creamy cheese.
Equipment
- 9x13 baking dish For baking the casserole.
Ingredients
Main Ingredients
- 1 pound broccoli florets
- 0.5 pound cauliflower florets
- 1 tablespoon vegetable oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 12 ounces smoked beef sausage, sliced into 1-inch rounds
- 8 ounces cream cheese, room temperature, cut into cubes
- 0.5 cup mayonnaise or substitute with plain yogurt or sour cream
- 2 cups shredded Mexican blend cheese
- 2 tablespoons Dijon mustard
- 1 to taste Salt
- 1 to taste freshly ground black pepper
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9x13 baking dish; set aside.
- Fill a large pot halfway with water and bring it to a boil. Add the broccoli and cauliflower florets to the boiling water and cook for 3 minutes. Drain well and set aside.
- In a skillet, heat the vegetable oil over medium-high heat. Add the diced onion and cook for 2 minutes. Then, add the minced garlic and cook for an additional 15 seconds. Stir in the sliced smoked beef sausage and cook for about 3 minutes, or until browned on all sides, stirring frequently.
- In the prepared baking dish, combine the blanched broccoli, cauliflower, and the sausage mixture.
- In a mixing bowl, combine the cream cheese, mayonnaise, 1 cup of shredded cheese, Dijon mustard, salt, and pepper. Mix until thoroughly incorporated.
- Stir the cream cheese mixture into the vegetable and sausage mixture until everything is well combined. Sprinkle the remaining shredded cheese on top.
- Place the baking dish in the preheated oven and bake for 12 to 15 minutes, or until the cheese is melted and the top is golden brown.
- Remove from the oven and serve warm.
Notes
For a lighter version, you can substitute the mayonnaise with plain yogurt or sour cream. No alcoholic drinks allowed, please substitute with a non-alcoholic option.