thepioneerwoman4.7
Broccoli-Cauliflower Casserole
Broccoli-cauliflower casserole is creamy and cheesy with a crunchy breadcrumb topping! Make this vegetable side recipe for a weeknight dinner or holiday feast.
👥 8 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●whisk
- ●bowl
- ●oven
- ●casserole dish
📝 Preparation Steps
1
Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to ⏱️ 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.
2
In a large skillet, melt the 6 tablespoons of butter. Add the onion and garlic and saute until the onion starts to turn translucent, 3 to ⏱️ 4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for ⏱️ 45 seconds more. Pour in the broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.
medium onion, diced1/2garlic, minced2 cloves
3
In a small bowl, combine the breadcrumbs and the 1 tablespoon of melted butter. Set aside.
4
Layer half the broccoli and cauliflower in a small casserole dish. Pour on half of the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese. End with a sprinkling of breadcrumbs. Bake in a 375°F oven until the cheese is melted and bubbly and the breadcrumbs are golden brown, 25 to ⏱️ 30 minutes. Serve warm.
Nutrition Facts
calories
316 Calories
fat Content
22 g
fiber Content
4 g
sugar Content
4 g
sodium Content
447 mg
protein Content
14 g
trans Fat Content
0 g
cholesterol Content
59 mg
carbohydrate Content
14 g
saturated Fat Content
13 g
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