Broccoli Cauliflower Casserole

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I stole this recipe for broccoli cauliflower casserole from thepioneerwoman.com but I cheat when I make it; I use frozen vegetables instead of steaming fresh vegetables. I always have frozen vegetables on hand and I think it turned out great and was a crowd pleaser, even if not everyone likes broccoli.

 

I use one bag of broccoli florets and one bag of California blend (broccoli, cauliflower and carrots). I open both bags into a strainer in the sink, rinse vegetables with cold water and let them sit in the sink while I make the sauce.

Melt 6 tbsp butter in a large skillet over medium heat, add 1 diced medium onion and 2 minced cloves of garlic

cook until onion is translucent, 3 to 4 minutes

Sprinkle in ¼ cup flour

stir and cook for 1 minute or so

Pour in 2 ½ cups chicken broth, stirring continuously

Cook sauce, stirring occasionally until thickens, about 3 minutes.

Add 4 oz room temperature cream cheese

Stir in ¼ tsp seasoned salt, ¼ tsp pepper, ¼ tsp salt and ¼ tsp paprika. Turn off heat and set aside.

In a small bowl combine ⅓ cup seasoned breadcrumbs and 2 tbsp melted butter

blend with a fork

Butter 2 quart casserole and add half of the broccoli-cauliflower mixture.

Pour on half of the sauce.

Top with half of the cheese.

Repeat for 2nd layer. Sprinkle breadcrumb mixture on top.

Bake at 375F for 25-30 minutes or until golden.

Serve warm.

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Broccoli Cauliflower Casserole

Baked broccoli and cauliflower cheesy casserole with a crunchy breadcrumb topping. Great side dish for a weeknight or easily doubled for company.

Course Side Dish, Vegetable
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 people
Author Recipe Thief

Ingredients

  • 1 large cauliflower head
  • 1 large broccoli head
  • ½ cup butter
  • Medium onion diced
  • 2 garlic cloves minced
  • ¼ cup AP flour
  • 2 ½ cups chicken broth
  • 4 oz cream cheese (at room temperature)
  • ¼ tsp seasoned salt
  • Salt
  • Pepper
  • ¼ tsp paprika
  • ⅓ cup seasoned bread crumbs
  • 1 ½ cups Monterey jack cheese grated

Instructions

  1. Preheat oven to 375F.
  2. Using hands break broccoli and cauliflower into very small florets. Place in a steamer and steam over simmering water until slightly tender, 3 to 4 minutes, set aside.
  3. Melt 6 tbsp butter in a large skillet over medium heat, add onion and garlic and cook until onion is translucent, 3 to 4 minutes. Sprinkle in flour, stir and cook for 1 minute or so.
  4. Pour in broth, stirring continuously. Cook sauce, stirring occasionally until thickens, about 3 minutes.
  5. Add cream cheese and stir until it melts completely. Stir in seasoned salt, pepper, salt and paprika. Turn off heat and set aside.
  6. In a small bowl combine breadcrumbs and remaining (2 tbsp – melted) butter and blend with a fork.
  7. Butter 2 quart casserole and add half of the broccoli-cauliflower mixture. Pour on half of the sauce. Top with half of the cheese. Sprinkle a little paprika.
  8. Repeat for 2nd layer. Sprinkle breadcrumb mixture on top.
  9. Bake 25-30 minutes or until golden.

Recipe Notes

I cheat, I use frozen vegetables. I use one bag of broccoli florets and one bag of California blend (broccoli, cauliflower and carrots). I open both bags into a strainer in the sink, rinse vegetables with cold water and let them sit in the sink while I make the sauce. Then I shake off any water and assemble according to the recipe. It’s faster and easier than using the raw vegetables and it helps clean out the freezer. I use a 9 x 13 pan. Maybe because with the 2 bags of frozen vegetables I have a larger volume, but I didn’t trust that everything would fit in a 2-quart casserole. I use ¼ cup Panko breadcrumbs and ¼ cup seasoned bread crumbs. The Panko breadcrumbs add a nice crunch.