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Broccoli-Cauliflower Casserole Recipe

Broccoli-Cauliflower Casserole Recipe
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★★★★★

5.3 from 25 reviews

This Broccoli-Cauliflower Casserole is a creamy, cheesy vegetable bake featuring steamed broccoli and cauliflower florets combined with a rich cream cheese sauce, topped with seasoned breadcrumbs and Monterey Jack cheese, then baked to golden perfection. It’s a comforting side dish perfect for family dinners or holiday feasts.

Ingredients

Scale

Vegetables

  • 1 large head broccoli
  • 1 head cauliflower

Sauce

  • 6 tbsp butter, divided (5 tbsp and 1 tbsp melted)
  • 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, plus more to taste
  • 1/4 tsp paprika, plus more for sprinkling

Topping

  • 1/3 cup seasoned breadcrumbs
  • 1 1/2 cups grated Monterey Jack cheese, plus more to taste

Instructions

  1. Prepare the Vegetables: Break the broccoli and cauliflower into small florets, removing thick stalks. Steam them for 3 to 4 minutes until broccoli turns bright green. Remove from heat and set aside.
  2. Make the Sauce: In a large skillet, melt 6 tablespoons of butter. Add diced onion and minced garlic, sautéing until onion is translucent, about 3 to 4 minutes. Sprinkle flour over the mixture and whisk to combine, cooking for 45 seconds. Gradually whisk in chicken broth and cook until the sauce thickens. Reduce heat to low; add cream cheese, salt, ground black pepper, seasoned salt, and paprika. Stir until smooth and flavorful. Keep warm.
  3. Prepare Breadcrumb Topping: In a small bowl, combine seasoned breadcrumbs with 1 tablespoon melted butter. Set aside.
  4. Assemble the Casserole: Layer half of the steamed broccoli and cauliflower florets in a small casserole dish. Pour half of the cream sauce over the vegetables. Sprinkle half of the grated Monterey Jack cheese on top. Add a light sprinkle of paprika. Repeat layers with the remaining broccoli and cauliflower, cream sauce, and cheese. Finish by sprinkling breadcrumb mixture evenly on top.
  5. Bake: Preheat the oven to 375°F (190°C). Bake the casserole for 25 to 30 minutes until the cheese melts, bubbles, and the breadcrumbs turn golden brown. Remove from oven and serve warm.

Notes

  • To steam broccoli and cauliflower, place florets in a steaming basket over boiling water for 3 to 4 minutes; avoid overcooking to maintain texture.
  • Seasoned breadcrumbs can be replaced with plain breadcrumbs mixed with Italian seasoning, garlic powder, and salt if preferred.
  • This casserole can be prepared a day ahead, assembled, covered, and refrigerated; bake right before serving, adding a few extra minutes if baking cold.
  • For a vegetarian version, substitute vegetable broth for chicken broth.
  • Use fresh, room-temperature cream cheese to ensure it blends smoothly into the sauce.

Nutrition

Keywords: broccoli cauliflower casserole, creamy vegetable casserole, cheesy broccoli bake, holiday side dish, comforting vegetable bake

Find it online: https://thefoodrecipe.com/broccoli-cauliflower-casserole-recipe/