Description
This Broccoli-Cauliflower Casserole is a creamy, cheesy baked dish perfect for a comforting side or vegetarian main. Steamed broccoli and cauliflower are layered with a rich cream cheese sauce, seasoned breadcrumbs, and melted Monterey Jack cheese, then baked until bubbly and golden. It’s a delicious way to enjoy hearty vegetables with a savory, cheesy twist.
Ingredients
Scale
Vegetables
- 1 large head broccoli
- 1 head cauliflower
Sauce
- 6 Tbsp. butter, divided (5 Tbsp. for skillet, 1 Tbsp. melted for breadcrumbs)
- 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
- 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
- Prepare the Vegetables: Break the broccoli and cauliflower into small florets, removing the thick stalks. Steam them for 3 to 4 minutes until the broccoli turns bright green. Remove from heat and set aside.
- Make the Cheese Sauce: In a large skillet, melt 6 tablespoons of butter over medium heat. Add diced onion and minced garlic, sautéing until the onion becomes translucent, about 3 to 4 minutes. Sprinkle flour over the mixture and whisk to combine, cooking for 45 seconds to form a roux. Gradually pour in the chicken broth while whisking constantly to avoid lumps, and cook until the sauce thickens. Reduce heat to low, then stir in cream cheese, salt, black pepper, seasoned salt, and paprika until the sauce is smooth and creamy. Taste and adjust seasoning if needed. Keep the sauce warm on low heat.
- Prepare Breadcrumb Topping: In a small bowl, combine the seasoned breadcrumbs with 1 tablespoon of melted butter. Mix well and set aside.
- Assemble the Casserole: In a small casserole dish, layer half of the steamed broccoli and cauliflower florets. Pour half of the cheese sauce evenly over the vegetables. Sprinkle half of the grated Monterey Jack cheese on top, then lightly dust with paprika. Repeat with the remaining vegetables, cheese sauce, and cheese. Finally, evenly sprinkle the buttered breadcrumbs over the top layer.
- Bake the Casserole: Preheat the oven to 375°F (190°C). Place the casserole in the oven and bake for 25 to 30 minutes until the cheese is melted and bubbly and the breadcrumbs develop a golden-brown crust. Remove from the oven and serve warm.
Notes
- Steaming the broccoli and cauliflower just until bright in color keeps them tender-crisp, avoiding mushiness in the casserole.
- Feel free to substitute Monterey Jack cheese with mild cheddar for a sharper flavor.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- The casserole can be prepared ahead and refrigerated before baking; add a few extra minutes to the baking time if baking from cold.
- Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or microwave.
