Description
This Broccoli-Cauliflower Casserole is a creamy, cheesy vegetable side dish featuring tender steamed broccoli and cauliflower florets, smothered in a rich cheese sauce and topped with a crunchy, buttery breadcrumb crust. Perfect for weeknight dinners or holiday feasts, it combines comforting textures and flavorful seasoning for a crowd-pleasing casserole.
Ingredients
Scale
Vegetables
- 1 large head broccoli
- 1 head cauliflower
Sauce
- 6 tbsp. butter, divided (5 tbsp. for sauce, 1 tbsp. melted for breadcrumbs)
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 4 oz. cream cheese, room temperature
- 1/4 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. seasoned salt, plus more to taste
- 1/4 tsp. paprika, plus more for sprinkling
Toppings
- 1/3 cup seasoned breadcrumbs
- 1 1/2 cups grated Monterey Jack cheese, plus more to taste
Instructions
- Prepare Vegetables: Break the broccoli and cauliflower into small florets, removing the thick stalks. Steam the florets for 3 to 4 minutes until the broccoli turns bright green. Remove from heat and set aside.
- Make the Cheese Sauce: In a large skillet, melt 6 tablespoons of butter. Add the diced onion and minced garlic, sautéing for about 3 to 4 minutes until the onion becomes translucent. Sprinkle the flour over the mixture, whisk to combine, and cook for 45 seconds to form a roux. Gradually pour in the chicken broth while whisking constantly, cooking until the sauce thickens. Reduce heat to low, then add cream cheese, salt, pepper, seasoned salt, and paprika. Stir until the sauce is smooth and well seasoned. Taste and adjust seasonings as needed. Keep warm.
- Prepare Breadcrumb Topping: In a small bowl, mix the seasoned breadcrumbs with 1 tablespoon of melted butter. Set aside.
- Assemble Casserole: In a small casserole dish, layer half of the steamed broccoli and cauliflower florets. Pour half of the cheese sauce evenly over the vegetables, then sprinkle half of the grated Monterey Jack cheese. Add a light sprinkle of paprika on top. Repeat with the remaining vegetables, sauce, and cheese layers, finishing with a generous sprinkle of the buttered breadcrumbs on top.
- Bake: Preheat the oven to 375°F (190°C). Bake the assembled casserole for 25 to 30 minutes until the cheese is melted and bubbly and the breadcrumbs are golden brown and crisp. Serve warm.
Notes
- Broccoli-cauliflower casserole is creamy and cheesy with a crunchy breadcrumb topping, making it a comforting vegetable side dish.
- This dish works well for both casual weeknight dinners and festive holiday meals.
- Steaming the vegetables just until tender-crisp helps maintain texture and vibrant color.
- You can substitute chicken broth with vegetable broth to make it suitable for vegetarians if you omit the chicken broth and adjust diet accordingly.
- For a gluten-free version, use gluten-free flour and breadcrumbs.
Nutrition
- Serving Size: 1 serving
- Calories: 316
- Sugar: 4 g
- Sodium: 447 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 59 mg
