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If you're craving a comforting, cheesy dish that sneaks in some veggies, this California Medley Casserole is your go-to. Packed with broccoli and cauliflower, smothered in a creamy cheddar cheese sauce, and topped with buttery ritz crackers, it's a crowd-pleaser. Perfect for family dinners or potlucks, this casserole is easy to whip up and even easier to devour. Let's dive into this deliciousness!
California Medley Casserole Recipe
Ingredients:
- 1 lb broccoli florets
- 1 lb cauliflower florets
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1 can cream of mushroom soup
- 0.5 cup chopped onion
- 0.5 cup chopped celery
- 0.5 cup crushed ritz crackers
- 2 tbsp melted butter
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, steam broccoli and cauliflower until tender.
- In a large bowl, mix together the cheese, mayonnaise, soup, onion, and celery.
- Add the steamed vegetables to the bowl and mix well.
- Transfer the mixture to a greased casserole dish.
- In a small bowl, mix the crushed crackers with melted butter and sprinkle over the top of the casserole.
- Bake for 30 minutes or until the top is golden brown.
What You Will Need
Read more: Swiss Vegetable Medley Casserole Recipe
What you will need to make California Medley Casserole
- Broccoli florets: Adds a fresh, slightly bitter taste and provides a healthy dose of vitamins and fiber to the casserole.
- Cauliflower florets: Offers a mild, nutty flavor and a good source of vitamins, adding texture and nutrition.
- Shredded cheddar cheese: Melts into a creamy, tangy layer that binds the vegetables together and adds richness.
- Mayonnaise: Provides a creamy base that enhances the overall texture and flavor of the casserole.
- Cream of mushroom soup: Adds a savory, umami depth and creamy consistency, making the casserole more comforting.
- Chopped onion: Brings a slight sweetness and crunch, balancing the richness of the other ingredients.
- Chopped celery: Adds a fresh, crisp texture and subtle flavor, complementing the other vegetables.
- Crushed ritz crackers: Creates a buttery, crunchy topping that contrasts with the creamy filling.
- Melted butter: Enhances the flavor of the cracker topping, making it golden and delicious.
Tools and Instruments Required
What tools/instruments will be needed to make California Medley Casserole Recipe
- Large pot: Needed to steam broccoli and cauliflower until tender, ensuring they are cooked perfectly before mixing with other ingredients.
- Mixing bowl: Essential for combining cheese, mayonnaise, soup, onion, and celery, creating a uniform mixture for the casserole.
- Casserole dish: Used to bake the mixture, providing an even cooking surface and ensuring the casserole holds its shape.
- Small bowl: Ideal for mixing crushed crackers with melted butter, creating a crunchy topping for the casserole.
- Oven: Required to bake the casserole at 350°F, ensuring the dish is cooked through and the topping is golden brown.
California Medley Casserole Recipe
A delicious and easy casserole featuring a medley of broccoli, cauliflower, and a creamy cheese sauce.
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Equipment
- Large pot
- Large bowl
- Casserole Dish
- Small Bowl
Ingredients:
Main Ingredients
- 1 lb broccoli florets
- 1 lb cauliflower florets
- 1 cup shredded cheddar cheese
- 1 cup mayonnaise
- 1 can cream of mushroom soup
- 0.5 cup chopped onion
- 0.5 cup chopped celery
- 0.5 cup crushed Ritz crackers
- 2 tbsp melted butter
Instructions:
- Preheat oven to 350°F (175°C).
- In a large pot, steam broccoli and cauliflower until tender.
- In a large bowl, mix together the cheese, mayonnaise, soup, onion, and celery.
- Add the steamed vegetables to the bowl and mix well.
- Transfer the mixture to a greased casserole dish.
- In a small bowl, mix the crushed crackers with melted butter and sprinkle over the top of the casserole.
- Bake for 30 minutes or until the top is golden brown.
Notes:
This casserole is a great way to get your veggies in and is perfect for a family dinner.
Read more: Quiche Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 20gProtein: 10gFat: 25gSaturated Fat: 8gCholesterol: 40mgSodium: 600mgPotassium: 400mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 60mgCalcium: 150mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare casserole as directed but don't bake.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from fridge, let sit at room temp for 30 minutes.
- Bake as directed.
Freezing Instructions
- Prepare casserole but don't bake.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with date and freeze for up to 3 months.
- To bake, thaw in fridge overnight.
- Let sit at room temp for 30 minutes before baking.
- Bake as directed.
Adding a pinch of nutmeg to the cream of mushroom soup can enhance the casserole's flavor, giving it a subtle warmth and depth.
Frequently Asked Questions
FAQ:
How long does it take to prepare this casserole?
About 15 minutes for prep and 30 minutes to bake.
Can I use frozen vegetables instead of fresh ones?
Yes, just thaw and drain them well before using.
What can I substitute for mayonnaise?
You can use Greek yogurt or sour cream.
Is it possible to make this dish ahead of time?
Absolutely, assemble it, cover, and refrigerate. Bake when ready.
Can I add other vegetables to this casserole?
Sure, carrots or peas work great too.
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