Broccoli-Cauliflower Bake

When you need a vegetable side that takes almost no effort but still looks like you tried, this is the one.

Broccoli and cauliflower florets get nestled into a creamy sauce made from condensed broccoli soup, milk, and Parmesan, then topped with a crunchy layer of buttered breadcrumbs and more Parmesan.

Twenty-five minutes in the oven and it comes out hot, bubbly, and golden on top.

It pairs with just about anything: roasted chicken, grilled steak, baked ham, you name it.

Kitchen Tips

• Cook and drain the vegetables before assembling. Excess water will thin out the creamy sauce and make the casserole watery.
• Split the Parmesan between the sauce and the breadcrumb topping. Cheese in both layers means flavor from top to bottom.
• Use fresh breadcrumbs for a lighter, crunchier topping. Stale, fine breadcrumbs tend to pack down into a dense crust.
• This scales up easily. Double everything and use a 13×9 pan for a holiday table side dish.