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
Scale
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.
