Description
A creamy, cheesy broccoli cauliflower casserole topped with a crispy garlic breadcrumb crust, perfect as a comforting side dish for any meal.
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 oven to 350°F and heat a large pot of water. Boil or steam the broccoli and cauliflower for 4-5 minutes until semi-tender. Drain and place in a lightly greased 9×13 inch pan.
- Make Cream Sauce: In a large skillet, melt butter over medium heat. Add diced onion and minced garlic, cooking until tender and fragrant, about 4-5 minutes. Whisk in flour and cook until thick. Gradually whisk in milk, stirring continuously until the sauce is smooth and creamy. Season with salt, pepper, and fresh thyme.
- Assemble Casserole: Pour the creamy sauce over the broccoli and cauliflower in the baking pan. Sprinkle shredded sharp cheddar and parmesan cheese evenly on top.
- Prepare Crumb Topping: In a small bowl, mix bread crumbs, garlic powder, and melted butter. Spread this mixture evenly over the cheese layer.
- Bake: Bake the casserole at 350°F for 20 minutes until the topping is golden brown and the vegetables are tender.
Notes
- Use fresh broccoli and cauliflower for the best texture and flavor.
- This casserole can be prepared up to 48 hours ahead; cover and refrigerate. Bake until bubbly and heated through before serving.
- If the cream sauce thickens too much without chicken broth, add a bit more milk to reach desired consistency.
- For a gluten-free version, substitute bread crumbs with gluten-free crumbs.
- Use sharp cheddar for a robust cheesy flavor; milder cheeses will affect the taste.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 40 mg
