Cheesy Broccoli Cauliflower Casserole
User Reviews
5
Cheesy Broccoli Cauliflower Casserole
Description
The Cheesy Broccoli Cauliflower Casserole begins by quickly boiling the vegetables until they are tender-crisp, ensuring they keep some bite and avoid sogginess. The cheese sauce is prepared by thickening milk with flour and butter, then incorporating cream cheese, sharp cheddar, and seasonings including dry mustard powder and garlic powder for flavor depth. Once the sauce is smooth and bubbly, it is combined with the drained vegetables.
The mixture is placed in a baking dish, topped with a crumb mixture of panko bread crumbs and butter for a golden, crunchy surface when baked at 375°F. The dish is heated through until bubbling and the topping is crisp.
This casserole pairs well with a main dish or can stand on its own as a vegetarian entree. Using fresh cheese grated from a block enhances flavor and melt quality. Vegetables can be steamed alternatively and frozen leftovers can be reheated in the oven to retain texture.
Ingredients
- ½ cup panko bread crumbs
- 4 tablespoons butter divided
- 4 cups broccoli cut into bite sized pieces, florets
- 4 cups cauliflower cut into bite sized pieces, florets
- 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 cheddar cheese shredded sharp
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.
Notes
- Drain broccoli and cauliflower thoroughly to avoid watery sauce.
- Frozen vegetables may be used; cook just until tender-crisp.
- Steaming vegetables instead of boiling is an option to preserve texture.
- Grate cheddar cheese fresh from a block, preferably sharp, for best melting and flavor.
- If preparing in advance, keep the breadcrumb topping separate until just before baking.
- Store leftovers in an airtight container in the refrigerator for up to 4 days, reheat in a 350°F oven.
- Frozen leftovers can be kept for up to 2 months and should be thawed before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 237 kcal
% 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.
User Reviews
Overall Rating
5
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