Cheesy Broccoli, Sausage, and Cauliflower Casserole
Ingredients
- 1 pound broccoli florets
- 1/2 pound cauliflower florets
- 1 tablespoon vegetable oil
- 1 small yellow onion, (finely diced)
- 3 cloves garlic, (minced)
- 12 ounces smoked sausage, (polish or andouille, sliced into 1-inch rounds)
- 8 ounces cream cheese, (room temperature, cut into cubes for easier mixing)
- 1/2 cup mayonnaise, (or sub plain yogurt or sour cream)
- 2 cups shredded mexican blend cheese, (divided)
- 2 tablespoons dijon mustard
- salt and fresh ground pepper, (to taste)
Directions
- 1
Preheat oven to 400˚F.
- 2
Lightly grease a 9x13 baking dish; set aside.
- 3
Add water to a large pot, filling it about halfway up, and bring to a boil.
- 4
Add broccoli florets and cauliflower florets to the boiling water.
- 5
Bring to a boil and continue to cook for 3 minutes. Drain well and set aside.
- 6
In the meantime, add vegetable oil to a skillet and heat over medium-high heat.
- 7
Stir in onions and cook for 2 minutes.
- 8
Add garlic and cook for 20 seconds.
- 9
Stir in smoked sausage and cook for 3 minutes, or until browned on all sides. Stir frequently.
- 10
Transfer broccoli, cauliflower, plus sausage mixture to previously prepared baking dish.
- 11
In a mixing bowl combine cream cheese, mayonnaise, 1 cup shredded cheese, dijon mustard, salt, and pepper; mix until thoroughly incorporated.
- 12
Stir the cream cheese mixture into the broccoli mixture; stir around until everything is well combined. Add remaining shredded cheese on top.
- 13
Bake for 12 to 15 minutes, or until cheese is melted and top is golden brown.
- 14
Remove from oven and serve.