This is what I call a use-up-what-you have kinda dish. What that means is that although I did specify specific ingredients and amounts that I used, they are extremely flexible. You will need about a cup of “white”- so, ricotta cheese, cottage cheese, cream cheese, sour cream, plain yogurt, or anything similar that you have on hand... A few side notes: I think it is best to use at least two different whites, and definitely don’t use ALL yogurt. And for the shredded cheese, use whatever you have. 

This recipe makes a lot! But it reheats really well, so you can enjoy the leftovers for several days. I like to serve this with venison tenderloin steaks, but it will go good with just about anything!
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BROCCOLI CAULIFLOWER CASSEROLE
½ cup ricotta cheese
½ cup cream cheese
1 egg
1 clove garlic, finely chopped
1 tsp sea salt
1 tsp onion powder
1 head fresh broccoli
1 head fresh cauliflower
2 cups shredded cheddar
1 small onion, diced
½ cup chopped red bell pepper
2/3 cup toasted sliced almonds (optional)

1. In a bowl combine ricotta, cream cheese, egg, garlic, salt, and onion powder. Mix vigorously (I like a hand mixer but you can use a whisk if that’s all you have) until everything is smooth. 

2. Cut broccoli and cauliflower into bite-sized pieces and toss into cheese mixture; gently stir/fold until all are evenly coated. Add the diced onion, red bell pepper, shredded cheddar and stir/fold everything together again.

3. Dump the mixture into a 9X13 pan and cover the top with foil. Bake at 350 degrees for about 30 minutes or until the veggies are tender. I like to stir it right in the pan after it comes out of the oven in order to release some of the steam and water- which I think makes it the perfect consistency in the end. Top each serving with sliced almonds, if desired.