Broccoli Cauliflower Casserole
A creamy, cheesy casserole combining tender broccoli and cauliflower florets in a rich sauce with cream cheese and Monterey Jack, topped with buttery seasoned breadcrumbs. Perfect as a comforting side dish or vegetarian main course.
Ingredients
- •1 head cauliflower head
- •1 head large broccoli head
- •½ cup butter
- •1 medium onion
- •2 cloves garlic
- •¼ cup all-purpose flour
- •2½ cups low-sodium chicken broth
- •4 ounces cream cheese
- •¼ teaspoon seasoned salt
- •to taste kosher salt and black pepper
- •¼ teaspoon paprika
- •⅓ cup seasoned breadcrumbs
- •1½ cups grated Monterey Jack cheese
Cooking Instructions
- 1.
1. Preheat the oven to 375°F.
5 min
- 2.
2. Using your hands, break the cauliflower and broccoli into very small florets. Place them in a steamer and steam them over simmering water until slightly tender, 3 to 4 minutes. Set them aside.
4 min
- 3.
3. Melt 6 tablespoons of the butter in a large skillet over medium heat, then add the onion and garlic and cook until the onion is translucent, 3 to 4 minutes. Sprinkle in the flour, stirring it into the onion mixture and cook it for a minute or so. Pour in the broth, stirring continuously, and cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.
8 min
- 4.
4. Add the cream cheese and stir until it melts completely. Then stir in the seasoned salt, kosher salt, pepper, and paprika. Turn off the heat and set the sauce aside.
3 min
- 5.
5. In a small bowl, combine the breadcrumbs and the remaining 2 tablespoons melted butter and blend with a fork.
2 min
- 6.
6. To assemble, butter a small (2-quart) casserole and add half the broccoli-cauliflower mixture. Pour on half the sauce, top with half the cheese, and sprinkle on a little paprika. Repeat another round of the veggies, sauce, cheese, and paprika...then top the casserole with the buttery breadcrumbs.
5 min
- 7.
7. Bake the casserole for 25 to 30 minutes, or until the breadcrumbs are golden and the casserole is bubbly around the edges. Serve it nice and piping hot!
30 min
- 8.
The casserole can be assembled and stored in the fridge, unbaked, for up to 24 hours. Allow 10 minutes extra cooking time if baking straight out of the fridge.