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Dreadful mush avoided: 1 broccoli cauliflower casserole

broccoli cauliflower casserole
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Make this Ultimate Creamy & Cheesy Broccoli Cauliflower Casserole from scratch. You skip the canned soup and create a rich, homemade cheese sauce. It is a perfect, comforting side dish or an easy main meal. Top it with crunchy breadcrumbs for extra texture.

Ingredients

Scale
  • 1 head broccoli, cut into small florets
  • 1 head cauliflower, cut into small florets
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 teaspoon salt (plus more for boiling)
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon ground nutmeg
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Gruyère cheese, shredded (or Monterey Jack)
  • 1 cup Panko breadcrumbs (optional topping)
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
  2. Blanch the vegetables: Bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets. Cook for 3 to 4 minutes until crisp-tender. Drain well and set aside.
  3. Make the roux: In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Whisk in the flour and cook, stirring constantly, for 1 minute. Do not let it brown.
  4. Create the sauce: Gradually whisk in the warm milk until the mixture is smooth. Continue to cook, stirring often, until the sauce thickens enough to coat the back of a spoon (about 5 to 7 minutes).
  5. Season and melt cheese: Remove the sauce from the heat. Stir in the salt, pepper, and nutmeg. Add the shredded cheddar and Gruyère cheeses, stirring until completely melted and smooth.
  6. Combine: Gently fold the blanched broccoli and cauliflower into the cheese sauce until everything is evenly coated. Pour the mixture into the prepared baking dish.
  7. Prepare topping (optional): In a small bowl, toss the Panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle evenly over the casserole mixture.
  8. Bake: Bake for 20 to 25 minutes, or until the casserole is bubbly throughout and the topping is golden brown, if used. Let it rest for 5 minutes before serving.

Notes

  • For a low-carb option, skip the breadcrumb topping entirely.
  • Ensure your milk is warm before adding it to the roux; this prevents lumps in your sauce.
  • You can substitute any combination of good melting cheeses you enjoy.
  • If you are making this ahead of time, assemble the casserole but do not bake. Cover and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://whiskdaily.com/broccoli-cauliflower-casserole-recipe/