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Cheesy Creamy Broccoli Cauliflower Casserole with Crunchy Topping

Close-up of a freshly baked broccoli cauliflower casserole with a crispy, golden-brown breadcrumb topping.
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This is the ultimate comfort food side dish. You create a rich, creamy cheese sauce from scratch to coat tender broccoli and cauliflower florets, then top it with buttery breadcrumbs for a satisfying crunch. This recipe avoids mushy vegetables and uses no condensed soup.

Ingredients

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  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflower florets
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 1/2 cup Panko breadcrumbs
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 375°F (190°C). Lightly grease a 1.5-quart casserole dish.
  2. Blanch the vegetables: Bring a medium pot of salted water to a boil. Add the broccoli and cauliflower. Cook for exactly 2 minutes until slightly tender-crisp. Immediately drain and plunge the vegetables into an ice bath to stop the cooking process. Drain well and set aside. This step prevents mushy vegetables later.
  3. Make the cheese sauce: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the Dijon mustard, salt, pepper, and nutmeg.
  6. Add the shredded cheddar and Monterey Jack cheeses, stirring until the cheese is fully melted and the sauce is smooth and creamy.
  7. Gently fold the blanched broccoli and cauliflower florets into the cheese sauce until they are evenly coated.
  8. Pour the mixture into your prepared casserole dish.
  9. Prepare the topping: In a small bowl, combine the Panko breadcrumbs and 2 tablespoons of melted butter. Sprinkle this mixture evenly over the casserole.
  10. Bake for 20 to 25 minutes, or until the sauce is bubbly around the edges and the topping is golden brown and crisp.
  11. Let the casserole rest for 5 minutes before serving.

Notes

  • To keep the vegetables tender-crisp, ensure you use the ice bath step after blanching. This stops the cooking immediately.
  • For a richer flavor, use high-quality, sharp cheddar cheese. Shred the cheese yourself from a block rather than using pre-shredded varieties for the smoothest sauce.
  • This casserole is a wonderful make-ahead side dish. Assemble the entire dish, cover it, and refrigerate for up to 24 hours. Add 10 to 15 minutes to the baking time if baking directly from the refrigerator.

Nutrition

Find it online: https://www.unfoldrecipes.com/broccoli-cauliflower-casserole/