Description
A creamy and cheesy broccoli-cauliflower casserole featuring tender steamed florets layered with a rich cream sauce, melted Monterey Jack cheese, and topped with buttery seasoned breadcrumbs for a delightful crunch. Perfect as a comforting vegetable side dish for weeknight dinners or festive holiday meals.
Ingredients
Scale
Vegetables
- 1 large head broccoli
- 1 head cauliflower
Sauce
- 6 tbsp. butter, divided (5 tbsp. for sauce, 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
Toppings
- 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 thick stalks. Steam the florets for 3 to 4 minutes until the broccoli turns bright green, then remove from heat and set aside.
- Make the Cream Sauce: In a large skillet, melt 6 tablespoons of butter (reserve 1 tablespoon melted for breadcrumbs). Add diced onion and minced garlic; sauté until onions are translucent, about 3 to 4 minutes. Sprinkle flour over the mixture and whisk to combine, cooking for 45 seconds to remove raw flour taste. Gradually pour in the chicken broth while whisking constantly to prevent lumps. Continue cooking until the sauce thickens. Reduce heat to low; add cream cheese, salt, black pepper, seasoned salt, and paprika. Stir continuously until the sauce is smooth and flavorful. Adjust seasoning as needed, then keep warm.
- Prepare Breadcrumb Mixture: In a small bowl, combine seasoned breadcrumbs with the 1 tablespoon of melted butter, mixing well. Set aside.
- Assemble the Casserole: In a small casserole dish, layer half of the steamed broccoli and cauliflower florets. Pour half of the prepared cream sauce over the vegetables, then sprinkle half of the Monterey Jack cheese on top. Lightly dust with paprika. Repeat layering with the remaining broccoli and cauliflower, the rest of the cream sauce, and the remaining cheese. Finish with a generous sprinkle of the buttery breadcrumb mixture on top.
- Bake the Casserole: Place the assembled casserole in a preheated 375°F (190°C) oven. Bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the breadcrumb topping is golden brown. Remove from oven and serve warm.
Notes
- This casserole delivers creamy, cheesy goodness with a pleasantly crunchy topping, making it an excellent veggie side dish for any meal.
- To make this dish vegetarian, substitute the chicken broth with vegetable broth.
- Ensure cream cheese is at room temperature for smooth incorporation into the sauce.
- For extra flavor, you may add a pinch of nutmeg or a dash of hot sauce to the cream sauce.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven to retain crispiness.
Nutrition
- Serving Size: 1 serving
- Calories: 316
- Sugar: 4 g
- Sodium: 447 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 59 mg
