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