Description
This Broccoli Cauliflower Casserole is a comforting American side dish featuring tender broccoli and cauliflower smothered in a creamy cheese sauce and topped with a golden, garlicky breadcrumb crust. Perfect for holiday meals or family dinners, it combines fresh vegetables with a rich, cheesy topping baked to perfection.
Ingredients
Scale
Vegetables
- 4 cups broccoli, washed and cut into 1 inch pieces
- 3 cups cauliflower, washed and cut into 1 inch pieces
Sauce
- ¼ cup butter
- 1 cup onion, diced
- 4 cloves garlic, minced
- ¼ cup all purpose flour
- 2 cups milk
- 1 tbsp thyme, fresh
- 2 tsp salt
- 1 tsp black pepper
- 2 cups sharp cheddar cheese, shredded
- ⅓ cup parmesan cheese, shredded
Crumb Topping
- 1½ cups plain bread crumbs
- 2 tsp garlic powder
- 2 tbsp butter, melted
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 350° Fahrenheit and heat a large pot of water. Prepare the broccoli and cauliflower by washing and cutting them into 1 inch pieces.
- Cook Vegetables: Boil or steam the broccoli and cauliflower in the pot of water for 5 minutes until they are semi-tender. Drain well and then place them in a lightly greased 9x13 inch baking pan.
- Make Sauce: In a large skillet, melt ¼ cup butter over medium heat. Add the diced onion and minced garlic, cooking for 4-5 minutes until they become tender and fragrant. Whisk in ¼ cup of all-purpose flour and cook until thickened. Gradually whisk in 2 cups of milk, continuing to whisk until the mixture is smooth and creamy. Season with 2 teaspoons salt, 1 teaspoon black pepper, and 1 tablespoon fresh thyme.
- Assemble Casserole: Pour the creamy sauce evenly over the broccoli and cauliflower in the baking pan. Sprinkle 2 cups of shredded sharp cheddar cheese and ⅓ cup shredded parmesan cheese over the top.
- Prepare Topping: In a small bowl, combine 1½ cups plain bread crumbs, 2 teaspoons garlic powder, and 2 tablespoons melted butter. Spread this breadcrumb mixture evenly over the cheese layer on the casserole.
- Bake: Bake the casserole in the preheated oven at 350° Fahrenheit for 20 minutes, until the topping is golden brown and the broccoli and cauliflower are tender and bubbly.
Notes
- Use fresh broccoli and cauliflower for the best texture in the casserole.
- This casserole can be prepared up to 48 hours in advance. Store covered in the refrigerator and bake just before serving until bubbly in the center.
- The recipe was updated to remove chicken broth to create a thicker, creamier sauce. If the sauce seems too thick, add a little extra milk to reach desired consistency.
- Make sure to grease the baking pan lightly to prevent sticking.
- For a gluten-free version, substitute bread crumbs with gluten-free bread crumbs and use gluten-free all purpose flour.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 35 mg
