5.0 from 288 votes
Cheesy Broccoli Cauliflower Casserole
Cheesy Broccoli Cauliflower Casserole is the perfect side dish for a weeknight meal. Tender crisp veggies tossed in an easy homemade cheese sauce and topped with a buttery crumb topping!
Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 8 servings
Calories: 237 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- ½ cup Panko bread crumbs
- 4 tablespoons butter divided
- 4 cups broccoli florets cut into bite sized pieces
- 4 cups cauliflower florets cut into bite sized pieces
- 2 tablespoons all-purpose flour
- 1 cup milk
- 3 ounces cream cheese
- ½ teaspoon dry mustard powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon garlic powder
- 1 cup shredded sharp cheddar cheese
Instructions
- Preheat oven to 375°F.
- Combine 2 tablespoons butter with bread crumbs and set aside.
- Boil cauliflower in a large pot for 2 minutes. Add in broccoli and cook for an additional 2 minutes or until tender-crisp. Drain well.
- In a saucepan, melt 2 tablespoons butter. Add in flour, stirring until smooth. Add milk whisking constantly over medium heat until thick and bubbly. Stir in cream cheese, mustard powder, salt, pepper, & garlic powder until smooth. Add in cheddar cheese. Toss with broccoli and cauliflower.
- Place in a 2qt (or 9x9) baking dish. Top with breadcrumb mixture and bake at 375°F for 20-25 minutes or until heated through.
Cup of Yum
Notes
- Drain the vegetables very well, water between the florets can make the sauce watery.
- Frozen broccoli and cauliflower can be used and should be cooked just until tender crisp.
- Vegetables can be steamed instead of boiled if preferred.
- Grate your own cheese from a block of cheese (and use sharp cheddar) for the best results.
- If preparing ahead of time, store the crumb mixture separately and remove the casserole from the fridge for at least 30 minutes before baking.
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until heated through.
- Once cooled, letftovers can be placed in a zippered bag and frozen for up to 2 months.
Nutrition Information
Serving
1cup
Calories
237
(12%)
Carbohydrates
19g
(6%)
Protein
9g
(18%)
Fat
15g
(23%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
43mg
(14%)
Sodium
328mg
(14%)
Potassium
280mg
(8%)
Fiber
4g
(16%)
Sugar
2g
(4%)
Vitamin A
5138IU
(103%)
Vitamin C
9mg
(10%)
Calcium
181mg
(18%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 237
% Daily Value*
| Serving | 1cup | |
| Calories | 237 | 12% |
| Carbohydrates | 19g | 6% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 43mg | 14% |
| Sodium | 328mg | 14% |
| Potassium | 280mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 2g | 4% |
| Vitamin A | 5138IU | 103% |
| Vitamin C | 9mg | 10% |
| Calcium | 181mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.