Ingredients:

  • 1 lb fresh broccoli florets
  • 1 lb fresh cauliflower florets
  • 1 tsp sea salt
  • 10.5 oz cream of mushroom soup
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 tsp garlic powder
  • 1/4 tsp smoked paprika
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated Parmesan cheese
  • Salt and black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add broccoli and cauliflower florets; cook for 2–3 minutes until bright and tender-crisp. Drain and rinse with cold water, then pat completely dry.
  2. In a large mixing bowl, whisk together the cream of mushroom soup, milk, sour cream, garlic powder, and smoked paprika. Stir in 1.5 cups of shredded cheddar cheese.
  3. Fold the blanched vegetables into the sauce until evenly coated. Transfer the mixture into a greased 9x13 inch baking dish.
  4. In a small bowl, combine panko breadcrumbs, melted butter, and grated Parmesan. Sprinkle the remaining 0.5 cup of cheddar over the casserole, then top with the breadcrumb mixture.
  5. Bake for 25–30 minutes until the sauce is bubbling and the topping is golden brown.