If you’re craving a comforting dish that combines wholesome veggies with rich, creamy flavors, look no further than this Broccoli and Cauliflower Casserole with Cream Cheese and Monterey Jack Recipe. It takes the humble broccoli and cauliflower to a whole new level by enveloping them in a velvety cheese sauce made from cream cheese and Monterey Jack, then topping it all off with a buttery, golden breadcrumb crust. This casserole is a perfect blend of textures and tastes that will quickly become a family favorite, whether for weeknight dinners or special gatherings.
Ingredients You’ll Need
These simple yet essential ingredients come together beautifully to create a dish bursting with flavor and texture. Each item plays a crucial role—from the fresh crunch of steamed broccoli and cauliflower, to the smooth richness of cream cheese, and the melty goodness of Monterey Jack that ties it all together.
- Broccoli: Use a large head, broken into florets for that perfect tender crunch after steaming.
- Cauliflower: A head broken into florets, bringing a slightly nutty flavor and creamy texture when baked.
- Butter: 6 tablespoons plus 1 extra tablespoon melted, essential for sautéing and creating that golden breadcrumb topping.
- Onion: Half a medium onion, diced finely to add natural sweetness and savory depth.
- Garlic: Two cloves minced, for a subtle kick of aromatic flavor.
- All-purpose flour: A quarter cup to help thicken the luscious cheese sauce.
- Low-sodium chicken broth: Two and a half cups, providing a flavorful base without overpowering the dish.
- Cream cheese: Four ounces at room temperature, giving the sauce its silky and tangy richness.
- Seasonings: Salt, ground black pepper, seasoned salt, and paprika to build complex layers of flavor.
- Seasoned breadcrumbs: A third of a cup, mixed with melted butter to add a satisfying crunch on top.
- Monterey Jack cheese: One and a half cups grated, melting beautifully to create a gooey, cheesy topping.
How to Make Broccoli and Cauliflower Casserole with Cream Cheese and Monterey Jack Recipe
Step 1: Prepare the Vegetables
Start by breaking the broccoli and cauliflower into small florets, removing the thick stalks to ensure even cooking. Steam the florets for just 3 to 4 minutes until the broccoli turns a vibrant bright green — this quick steaming keeps the veggies tender yet crisp and full of color. Then remove them from heat and set aside to cool slightly.
Step 2: Make the Cheese Sauce
Next, melt 6 tablespoons of butter in a large skillet over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3 to 4 minutes. Sprinkle the flour evenly over this mixture, whisking to combine and cook briefly for 45 seconds to remove the raw flour taste. Slowly pour in the chicken broth while whisking constantly, allowing the sauce to thicken smoothly. Lower the heat and stir in the cream cheese, salt, black pepper, seasoned salt, and paprika until the sauce is rich, creamy, and perfectly seasoned. Adjust the flavors if needed, then keep the sauce warm and ready.
Step 3: Prepare the Breadcrumb Topping
In a small bowl, toss the seasoned breadcrumbs with 1 tablespoon of melted butter. This will help the topping crisp up nicely and add a lovely buttery crunch to the finished casserole.
Step 4: Assemble the Casserole
Grab a small casserole dish and start by layering half of your steamed broccoli and cauliflower. Spoon half of the creamy cheese sauce over the veggies, spreading it evenly for maximum cheesy goodness. Sprinkle half of the grated Monterey Jack cheese on top, followed by a light dusting of paprika for a hint of smoky spice and color. Repeat the layers with the remaining broccoli, cauliflower, sauce, and cheese. Finally, scatter the buttered breadcrumbs evenly across the surface, creating a delicious crust.
Step 5: Bake the Casserole
Preheat your oven to 375°F (190°C). Place the assembled casserole inside and bake for 25 to 30 minutes until the cheese is melted, bubbly, and the breadcrumbs have turned a perfect golden brown. Let it rest for a few minutes before serving to allow everything to set up nicely.
How to Serve Broccoli and Cauliflower Casserole with Cream Cheese and Monterey Jack Recipe
Garnishes
A sprinkle of freshly chopped parsley or chives can add a bright, fresh contrast to the creamy casserole. For an extra touch of flavor, consider a light drizzle of hot sauce or a squeeze of lemon to cut through the richness.
Side Dishes
This casserole pairs beautifully with roasted meats like chicken or pork, or you can serve it alongside a crisp green salad for a lighter, balanced meal. Garlic bread or warm dinner rolls are also perfect companions, soaking up any extra cheesy sauce left on your plate.
Creative Ways to Present
For a fun twist, try serving the casserole in individual ramekins for elegant single servings. You can also top each portion with a sprinkle of toasted nuts, such as sliced almonds or pecans, for added crunch and a nutty flavor that complements the creamy veggies and cheese.
Make Ahead and Storage
Storing Leftovers
Place any leftovers in an airtight container and store in the refrigerator for up to 3 days. The flavors tend to deepen overnight, making the next-day casserole even better.
Freezing
This Broccoli and Cauliflower Casserole with Cream Cheese and Monterey Jack Recipe freezes well. Wrap the cooled casserole tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through and the breadcrumb topping is crisp again. You can also microwave individual portions, though the texture won’t be quite as crisp on top.
FAQs
Can I use frozen broccoli and cauliflower for this casserole?
Absolutely! Just be sure to thaw and drain them well to avoid excess moisture, which could make the casserole watery.
Is there a vegetarian version of this Broccoli and Cauliflower Casserole with Cream Cheese and Monterey Jack Recipe?
Yes! Simply substitute the chicken broth with vegetable broth, and you’ll have a delicious vegetarian-friendly dish without losing any of the rich flavors.
Can I use a different cheese instead of Monterey Jack?
Definitely. Cheddar, Gruyere, or even mozzarella are good alternatives, though Monterey Jack melts beautifully and adds a mild, buttery flavor that balances well with cream cheese.
How do I make the breadcrumb topping extra crunchy?
Mixing the breadcrumbs with melted butter is key. You can also toast them briefly in a dry pan before adding to the casserole for an even crunchier texture.
Can this casserole be made gluten-free?
Yes. Use gluten-free flour and breadcrumbs, and ensure your chicken broth is gluten-free to make it safe for gluten-sensitive diets.
Final Thoughts
This Broccoli and Cauliflower Casserole with Cream Cheese and Monterey Jack Recipe is a true crowd-pleaser that combines ease with irresistible flavor and texture. Whether you’re serving it as a cozy weeknight side or bringing it to a festive gathering, it promises to delight everyone at the table. Give it a try—you just might find yourself making it again and again!
Print
Broccoli and Cauliflower Casserole with Cream Cheese and Monterey Jack Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Description
This Broccoli-Cauliflower Casserole is a creamy, cheesy, and comforting side dish perfect for family dinners. Tender steamed broccoli and cauliflower florets are smothered in a rich cheese sauce, layered with Monterey Jack cheese, topped with buttery seasoned breadcrumbs, and baked until golden and bubbly.
Ingredients
Vegetables
- 1 large head broccoli
- 1 head cauliflower
Cheese 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 Tbsp. butter, melted
- 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 the florets 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 over medium heat, melt 6 tablespoons of butter (reserve 1 tablespoon melted for later). Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3 to 4 minutes. Sprinkle the flour over the mixture and whisk to combine, cooking for 45 seconds. Gradually pour in the low-sodium chicken broth while whisking constantly. Continue cooking until the sauce thickens. Reduce the heat to low and stir in cream cheese, salt, black pepper, seasoned salt, and paprika until smooth. Taste the sauce and adjust seasoning if needed. Keep the sauce warm but do not boil.
- Prepare Breadcrumb Topping: In a small bowl, mix the seasoned breadcrumbs with 1 tablespoon melted butter. 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, and lightly dust with paprika. Repeat the layering with the remaining vegetables, cheese sauce, and cheese. Finish by sprinkling the buttered breadcrumbs evenly over the top.
- 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, bubbly, and the breadcrumbs are golden brown. Remove from oven and serve warm.
Notes
- To steam vegetables, you can use a steaming basket over boiling water or a microwave-safe dish with a lid and a splash of water.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Use freshly grated Monterey Jack cheese for best melting quality.
- You can prepare the cheese sauce a day ahead and reheat gently before assembling.
- If you want a crispier topping, broil the casserole for the last 2-3 minutes, watching carefully to avoid burning.
