Broccoli-Cauliflower Casserole
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The best recipe for a broccoli, cauliflower casserole from the Pioneer Woman. We've made it several times and never fails.
What you need
- 1 head (large) broccol1 head cauliflower
- 6 tbsp. butter
- 1/2 whole medium onion, diced
- 2 cloves garlic, minced
- 1/4 c. flour
- 2 1/2 c. low sodium chicken broth
- 4 oz. weight cream cheese, room temperature
- 1/4 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. seasoned salt, more to taste
- 1/4 tsp. paprika
- 1 1/2 c. grated Monterey Jack cheese, more to taste
- 1 tbsp. butter
- 1/3 c. seasoned breadcrumbs
Instructions
Preheat oven to 375.
- Break the broccoli and cauliflower into small florets, removing the stalks. Steam them both for 3 to 4 minutes until the broccoli is bright green, then remove and chill in cold water, drain. Set aside.
- Saute the onion and garlic in butter until the onion starts to turn translucent, about 3-4 minutes.
- Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds or so.
- Pour in broth, whisking constantly, then cook until the sauce thickens.
- Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Keep warm.
- In a small bowl, stir together the breadcrumbs and melted butter. Set aside.
- Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese.
- End with a sprinkling of breadcrumbs.
- Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.