Description
This Broccoli-Cauliflower Casserole is a creamy, cheesy vegetable side dish featuring tender steamed broccoli and cauliflower, smothered in a rich cream cheese sauce, topped with melted Monterey Jack cheese and crispy seasoned breadcrumbs. Perfect for weeknight dinners or holiday feasts, it combines a delightful mix of textures and flavors baked to golden perfection.
Ingredients
Scale
Vegetables
- 1 large head broccoli
- 1 head cauliflower
Sauce & Topping
- 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
- 1/3 cup seasoned breadcrumbs
- 1 1/2 cups grated Monterey Jack cheese, plus more to taste
Instructions
- Prepare 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. Remove from heat and set aside.
- Make the Sauce: In a large skillet, melt 6 tablespoons of butter over medium heat. Add diced onion and minced garlic, sautéing until the onion becomes translucent, about 3 to 4 minutes. Sprinkle flour over the mixture and whisk continuously, cooking for another 45 seconds to form a roux. Gradually pour in the chicken broth while whisking to prevent lumps. Continue cooking until the sauce thickens. Lower the heat and stir in cream cheese, salt, black pepper, seasoned salt, and paprika until the sauce is smooth and well combined. Taste and adjust seasoning as needed. Keep the sauce warm.
- Prepare Breadcrumb Topping: In a small bowl, combine the seasoned breadcrumbs with 1 tablespoon of melted butter. Set aside.
- Assemble Casserole: In a small casserole dish, layer half of the steamed broccoli and cauliflower florets. Pour half of the cream sauce evenly over the vegetables, then sprinkle half of the grated Monterey Jack cheese. Lightly sprinkle paprika over the cheese layer. Repeat layering with the remaining vegetables, sauce, and cheese. Finish by evenly sprinkling the buttered breadcrumbs over the top.
- Bake: Preheat the oven to 375°F (190°C). Bake the casserole for 25 to 30 minutes or until the cheese is melted and bubbly, and the breadcrumbs turn golden brown. Serve warm.
Notes
- This casserole blends creamy, cheesy sauce with crunchy breadcrumb topping for a perfect texture contrast.
- Use low-sodium chicken broth to control salt levels in the dish.
- Steaming the broccoli and cauliflower briefly ensures they remain tender-crisp and vibrant in color.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Leftovers can be refrigerated and gently reheated in the oven to maintain crisp topping.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 316
- Sugar: 4 g
- Sodium: 447 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 59 mg
