Description
This Broccoli-Cauliflower Casserole is a creamy, cheesy vegetable side dish with a delightful crunchy breadcrumb topping. Perfect for weeknight dinners or holiday feasts, it combines steamed broccoli and cauliflower florets layered with a rich cream cheese sauce, seasoned perfectly and baked until bubbly and golden brown.
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
- 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, trimming off the thick stalks. Steam the florets for 3 to 4 minutes until the broccoli turns bright green, then remove from heat and set aside.
- Make the Sauce: In a large skillet, melt 6 tablespoons of butter (reserve 1 tbsp. for the breadcrumbs). Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3 to 4 minutes. Sprinkle the flour over the onion and garlic mixture, whisk to combine, and cook for 45 seconds to eliminate the raw flour taste.
- Add Broth and Cream Cheese: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Continue cooking until the sauce thickens. Lower the heat and stir in the cream cheese, salt, black pepper, seasoned salt, and paprika until the sauce is smooth and flavorful. Taste and adjust seasonings as needed; keep the sauce warm.
- Prepare Breadcrumb Topping: In a small bowl, combine the seasoned breadcrumbs with 1 tablespoon of melted butter. Set aside for topping the casserole later.
- Assemble the Casserole: In a small casserole dish, layer half of the steamed broccoli and cauliflower florets. Pour half of the cream sauce over the vegetables, then sprinkle half of the grated Monterey Jack cheese. Lightly dust the cheese with a bit of paprika. Repeat with another layer of broccoli and cauliflower, cream sauce, and cheese. Finish by sprinkling the breadcrumb mixture evenly on top.
- Bake: Preheat the oven to 375°F (190°C). Bake the assembled casserole for 25 to 30 minutes, or until the cheese is melted and bubbly and the breadcrumbs have turned golden brown.
- Serve: Remove from the oven and serve warm for a comforting, delicious vegetable side dish.
Notes
- This casserole features a rich combination of creamy cheese sauce and crunchy breadcrumb topping, making it a satisfying vegetable side dish.
- Ideal for both casual weeknight dinners and more formal holiday meals.
- Ensure the cream cheese is at room temperature for smoother sauce consistency.
- You can substitute the chicken broth with vegetable broth to make it suitable for vegetarian diets.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of casserole)
- Calories: 316
- Sugar: 4 g
- Sodium: 447 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 59 mg
