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Broccoli Cauliflower Casserole

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As I’ve mentioned before, I am always testing out recipes that I come across in newspapers and magazines.  Some of them take a pretty picture in the end but go straight into my garbage can, and yet sometimes I get very lucky.  I came across this creamy cheesy Broccoli Cauliflower casserole in my local newspaper,  I have to admit that I was a little skeptical, when I first saw that one of the ingredients was cream cheese, but after one bite I was pleasantly surprised.  When my picky eater, Don, came back for seconds, I knew this one was a keeper.

Here’s how I made it…      The recipe follows my “how to” illustration…

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Okay, first I rinsed a fresh head of broccoli under cold water and cut the broccoli florets from the stalks, and discarded the stalks…

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Then I cut some of the larger florets in half…
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Next I rinsed a fresh head of cauliflower under cold water, and cut the head, also known as the curd, away from the thick green leaves, and I discarded the leaves…

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Then I cut any larger florets in half…

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Next I placed the broccoli in a steamer basket in a small amount of hot water and steamed it covered, for about 3-4 minutes.  I did the same thing with the cauliflower…

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I placed the broccoli and cauliflower in a large bowl and set it aside…

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The next thing I did was melt some butter in my dutch oven, and add some diced onion and minced garlic to it…

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I sautéed it until the onions were tender and translucent, about five minutes…

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Next I added some flour and whisked it for about one minute…

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Until the flour was cooked out and the mixture began to thicken.  It’s important to give the flour a little time to cook out so the finished sauce will not taste like flour…

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Then I added about a cup of chicken broth and kept whisking the mixture for a couple of minutes… 

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Allowing it to become slightly thick and creamy…

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Then I added even more chicken broth and whisked for another minute or two…

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Next I added some softened cream cheese…

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And whisked it for about a minute until the cream cheese melted…
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Then I added some seasoned salt, kosher salt, pepper and paprika…
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I whisked it for a few seconds to incorporate the seasonings and removed the sauce from the heat and set aside…

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The next thing I did was melt some butter in a small bowl and add some seasoned bread crumbs to it…

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I mixed the two together with a fork and set aside…

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Next I buttered a 2 quart casserole dish…

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Then I placed half of the broccoli and cauliflower in the dish…

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And poured half of the sauce over it…

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Then I sprinkled a lot of shredded Monterey Jack cheese over it….
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Then I repeated the steps…brocolli and cauliflower…

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Sauce…

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Monterey Jack cheese…

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Then lastly, I sprinkled the buttered bread crumb mixture over the top…

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I baked it in a preheated oven for about 30 minutes until the edges were bubbly and the breadcrumbs were golden brown…Oh my goodness!
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Then I served it up to my hubby, Don, who came back for seconds…YUM!

I hope you enjoy this recipe as much as I did!

Cindy @ My Country Table

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Broccoli Cauliflower Casserole


  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 15
  • Cook Time: 45
  • Total Time: 60

Description

A creamy satisfying Broccoli Cauliflower casserole, topped with shredded Monterey Jack cheese and buttery seasoned bread crumbs!


Ingredients

  • 1 fresh head cauliflower
  • 1 fresh head broccoli
  • 1 stick butter, divided
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 1/4 cup all purpose flour
  • 2 1/2 cups low sodium chicken broth
  • 4 ounces cream cheese, softened
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon paprika
  • 1/3 cup seasoned bread crumbs
  • 1 1/2 cups grated Monterey Jack cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Rinse the broccoli and cauliflower under cold water. Cut and discard all stems and leaves from the broccoli and cauliflower. Cut any large florets in half.
  3. Place the broccoli and cauliflower in a steamer and steam for 4-5 minutes and remove from heat. Transfer vegetables to a bowl and set aside.
  4. Melt 6 tablespoons of butter in a dutch oven or large skillet, over medium heat. Add the onion and garlic and saute until the unions are tender and translucent, about 5 minutes.
  5. Sprinkle in the flour and just about 1/4 cup of your chicken broth and whisk for about 1 minute until mixture becomes smooth and thick. Add about one more cup of the broth and keep whisking for about 2 minutes. Add the remaining broth and whisk until the sauce begins to slightly thicken, about 1 minute.
  6. Add the softened cream cheese and whisk until the cream cheese has melted and incorporated into the sauce.
  7. Whisk in the seasoned salt, salt, pepper and paprika, remove from heat and set the sauce aside.
  8. Combine the 2 tablespoons of melted butter and the bread crumbs together with a fork in a small bowl.
  9. Butter the bottom and sides of a 2 quart casserole dish. Add half of the broccoli and cauliflower to the dish. Pour half of the sauce over the broccoli and cauliflower, and sprinkle half of the Monterey Jack cheese over the top. Repeat the steps again. Finish by topping the casserole with the buttery bread crumbs.
  10. Bake the casserole for about 30 minutes until the top is bubbly and the bread crumbs are golden brown.

Notes

  • The casserole can be prepared a day ahead and refrigerated. Allow to set out at room temperature for about an hour before baking, or the top will get too brown before the casserole gets heated through.

Nutrition

  • Serving Size: 6

 

 

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