Broccoli Cauliflower Casserole
Make the perfect comfort food with our Broccoli Cauliflower Casserole recipe. This creamy, cheesy dish features tender veggies, a rich sauce, and a crispy panko topping. Great as a side dish for any meal!
Tips for the Best Broccoli Cauliflower Casserole
Tips
Blanching Vegetables: Make sure not to overcook the broccoli and cauliflower during blanching. They should be just tender, as they’ll continue to cook in the oven. Blanch for 3-4 minutes and immediately transfer to ice water to stop the cooking process.
Cheese Sauce Consistency: Gradually add the milk and heavy cream while whisking continuously to avoid lumps. If the sauce seems too thick, you can add a little more milk to reach your desired consistency.
Breadcrumb Topping: For an extra crispy topping, toast the panko breadcrumbs in a dry skillet for a couple of minutes before mixing with melted butter and sprinkling over the casserole.
Customizing Flavors: Feel free to add additional seasonings to suit your taste. A pinch of nutmeg can add depth to the cheese sauce, or a dash of hot sauce for a bit of heat.
How to Store Leftovers
Refrigeration: Allow the casserole to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.
Other Side Dish Recipes to Try
Ingredients
For the Filling:
- 4 cups broccoli florets
- 4 cups cauliflower florets
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ¼ cup all-purpose flour
- 1 cup milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup grated parmesan cheese
- 1 teaspoon Dijon mustard
- ¼ teaspoon smoked paprika
- Salt and pepper to taste
For the Topping:
- 1 cup panko breadcrumbs
- 3 tablespoons unsalted butter, melted
Instructions
To Make the Filling:
- Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
- In a large pot of boiling salted water, blanch the broccoli and cauliflower florets for 3-4 minutes, or until just tender. Drain and set aside.4 cups broccoli florets4 cups cauliflower florets
- In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute. Stir in the flour and cook for 1-2 minutes until lightly browned.2 tablespoons unsalted butter1 small onion2 cloves garlic¼ cup all-purpose flour
- Gradually whisk in the milk and heavy cream and cook until the sauce thickens, about 5-7 minutes. Stir in the shredded cheddar cheese, grated Parmesan cheese, Dijon mustard, salt, and pepper until the cheese is melted and the sauce is smooth.1 cup milk1 cup heavy cream1 cup shredded cheddar cheese½ cup grated parmesan cheese1 teaspoon Dijon mustard¼ teaspoon smoked paprikaSalt and pepper to taste
- Place the blanched broccoli and cauliflower florets in the prepared baking dish. Pour the cheese sauce over the vegetables and stir to coat evenly.
To Make the Topping:
- In a small bowl, mix the panko breadcrumbs with the melted butter and sprinkle over the top of the casserole.1 cup panko breadcrumbs3 tablespoons unsalted butter
- Bake, uncovered, for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Let the casserole cool for a few minutes before serving.
Suggested Equipment
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of casserole. Actual calories will vary.
- If you’re unsure how much salt and pepper to add to the sauce, make the sauce, taste it, then add the salt and pepper to your preference.