“This is one of my family’s favorite brunch dishes,” shares Catherine Barr — and it’s easy to see why. This hearty, crowd-pleasing casserole combines tender broccoli and cauliflower with two kinds of melted cheese, golden breadcrumbs, and a touch of onion for savory depth. Baked until bubbly and crisp on top, it’s simple to prepare and wonderfully satisfying. Perfect for holiday brunches, potlucks, or cozy weekend breakfasts, it’s a dish that brings everyone back for seconds.
INGREDIENTS:
4 cups broccoli, coarsely chopped
4 cups cauliflower, coarsely chopped
2 cups Monterey Jack cheese, grated
2 cups sharp cheddar cheese, grated
1 cup onions, finely chopped
2 cups breadcrumbs
1 large egg, beaten
Salt and freshly ground black pepper, to taste
METHOD:
Preheat oven to 325°F. Lightly grease a 9 x 13-inch baking dish and set aside.
Steam the broccoli and cauliflower just until tender, about 5–7 minutes. Drain well and allow to cool slightly.
In a large mixing bowl, combine the steamed vegetables, cheeses, onion, breadcrumbs, egg, salt, and pepper. Mix gently by hand until evenly distributed. (The heat from the vegetables will melt some of the cheese, helping everything bind together.)
Spoon the mixture into the prepared baking dish, spreading it evenly.
Bake for 35–40 minutes, or until the casserole is heated through and the top is golden brown.
Allow to rest for 5 minutes before serving warm.
SERVING SUGGESTIONS:
- Serve with a fresh fruit salad and warm muffins for a complete brunch.
- Pair with ham or smoked salmon for a festive holiday meal.
- Reheat leftovers gently for an easy weekday breakfast or side dish.
- Add a sprinkle of paprika or chopped parsley before serving for color.
YIELD: 10 servings
SOURCE: Recipe submitted by Catherine Barr
