Description
This Broccoli-Cauliflower Casserole is a comforting, cheesy baked dish perfect for a family meal or holiday gathering. It features tender steamed broccoli and cauliflower florets layered with a creamy, savory cheese sauce made from butter, onion, garlic, cream cheese, and Monterey Jack cheese. Topped with buttery seasoned breadcrumbs and baked until golden and bubbly, this casserole delivers a delightful combination of textures and rich flavors in just 40 minutes.
Ingredients
Scale
Vegetables
- 1 large head broccoli
- 1 head cauliflower
Cheese Sauce
- 6 tablespoons butter, divided (5 tbsp for sauce, 1 tbsp melted for topping)
- 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 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon seasoned salt, plus more to taste
- 1/4 teaspoon paprika, plus more for sprinkling
Topping
- 1/3 cup seasoned breadcrumbs
- 1 1/2 cups grated Monterey Jack cheese, plus more for topping
- 1 tablespoon melted butter (for breadcrumbs)
Instructions
- Prepare the Vegetables: Break the broccoli and cauliflower into small florets, trimming off the thick stalks. Steam the florets for 3 to 4 minutes until the broccoli becomes bright green but still tender-crisp. Remove from heat and set aside.
- Make the Cheese Sauce: In a large skillet, melt 6 tablespoons of butter over medium heat. Add the diced onion and minced garlic and sauté until the onion is translucent, about 3 to 4 minutes. Sprinkle the flour evenly over the mixture and whisk to combine, cooking for 45 seconds to remove the raw flour taste. Gradually pour in the chicken broth while whisking constantly to prevent lumps. Continue cooking until the sauce thickens to a creamy consistency. Reduce the heat to low and stir in the cream cheese, salt, black pepper, seasoned salt, and paprika until the sauce is smooth. Taste and adjust the seasoning as needed. Keep the sauce warm on very low heat.
- Prepare Breadcrumb Topping: In a small bowl, mix the seasoned breadcrumbs with 1 tablespoon of melted butter until evenly coated. Set aside.
- Assemble the Casserole: In a small casserole dish, spread half of the steamed broccoli and cauliflower florets evenly. Pour half of the cheese sauce over the vegetables and sprinkle half of the grated Monterey Jack cheese on top. Lightly dust with paprika for color and flavor. Repeat with the remaining vegetables, cheese sauce, and cheese. Finish by evenly sprinkling the buttered breadcrumbs over the top.
- Bake the Casserole: Preheat your oven to 375°F (190°C). Place the assembled casserole in the oven and bake for 25 to 30 minutes, or until the cheese is melted and bubbly and the breadcrumbs are golden brown and crisp. Remove from the oven and serve warm for best flavor and texture.
Notes
- Steaming the vegetables just until bright green ensures they remain tender but not mushy after baking.
- The cream cheese adds richness and smoothness to the sauce, but you can substitute with an equal amount of ricotta for a slightly different texture.
- Seasoned breadcrumbs add flavor and crunch; if unavailable, use plain breadcrumbs with added herbs and a pinch of salt and pepper.
- Use freshly grated Monterey Jack cheese for better melting and flavor compared to pre-shredded varieties.
- This casserole can be prepared ahead and refrigerated before baking; add 5-10 extra minutes to baking time if baking from cold.
