Description
This Broccoli-Cauliflower Casserole is a comforting and cheesy vegetable dish perfect for family dinners or holiday gatherings. Tender steamed broccoli and cauliflower florets are layered with a rich, creamy cheese sauce made from cream cheese and Monterey Jack, topped with seasoned breadcrumbs for a satisfying crunch. Baked until golden and bubbly, this casserole combines fresh vegetables with luscious flavors in an easy-to-make recipe.
Ingredients
Units
Scale
Vegetables
- 1 large head broccoli
- 1 head cauliflower
Sauce
- 6 Tbsp. butter, plus 1 Tbsp. melted butter, divided
- 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 1/2 cups grated Monterey Jack cheese, plus more to taste
Instructions
- Prepare the Vegetables: Break the broccoli and cauliflower into small florets, cutting off 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. 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. Gradually pour in the chicken broth while whisking constantly, then cook until the sauce thickens. Reduce the heat to low and stir in cream cheese, salt, black pepper, seasoned salt, and paprika until smooth. Taste and adjust seasoning as needed. Keep sauce warm.
- Prepare Breadcrumb Topping: In a small bowl, mix the seasoned breadcrumbs with 1 tablespoon of melted butter. Set aside.
- Assemble the Casserole: In a small casserole dish, layer half of the steamed broccoli and cauliflower. Pour half of the cheese sauce over the vegetables, then sprinkle half of the grated Monterey Jack cheese on top. Dust lightly with paprika. Repeat the layering with the remaining vegetables, sauce, and cheese. Finish with the buttered breadcrumbs sprinkled evenly over the top.
- Bake the Casserole: Preheat the oven to 375°F (190°C). Bake the casserole for 25 to 30 minutes until the cheese is melted and bubbly and the breadcrumbs are golden brown. Serve the casserole warm.
Notes
- Steaming the broccoli and cauliflower briefly ensures they stay tender-crisp and retain their vibrant color.
- For a vegetarian version, substitute vegetable broth for chicken broth.
- You can substitute Monterey Jack cheese with sharp cheddar for a stronger flavor.
- Allow the casserole to cool slightly before serving to help it set for easier portioning.
- Use fresh garlic and grated cheese for the best flavor.
