Broccoli Cauliflower Casserole

Broccoli and cauliflower florets are blanched briefly to soften while retaining color and texture. Meanwhile, butter and onions are sautéed with garlic, then combined with cream cheese, heavy cream, Dijon mustard, salt, pepper, and shredded cheeses including cheddar and mozzarella. Once the cheeses melt into a creamy sauce, the blanched vegetables are stirred in and poured into a buttered casserole dish.

The casserole is topped with additional cheddar cheese and baked uncovered at 400°F until the cheese bubbles and turns golden brown. This creates a thick, creamy filling with tender vegetable pieces and a browned cheesy top layer. The use of cream cheese gives a smooth texture and tangy depth, while the mozzarella adds meltiness and cheddar contributes sharpness.

This casserole pairs well with many mains or stands alone as a rich vegetarian option. It is a satisfying way to include more vegetables in a meal with indulgent cheese tones.

Substitutions include using all broccoli or all cauliflower, substituting cream cheese with mascarpone or cottage cheese with texture differences, and using whole milk in place of heavy cream. Store leftovers covered in the refrigerator up to 3 days. The uncooked casserole freezes well for up to 3 months and can be baked directly from frozen, adding extra baking time. Reheat covered at 350°F until warmed through.