Description
A creamy and cheesy broccoli cauliflower casserole baked to golden perfection, featuring a rich thyme-infused cream sauce and a crunchy garlic breadcrumb topping, perfect as a comforting side dish for any meal.
Ingredients
Scale
Vegetables
- 4 cups broccoli, washed and cut into 1 inch pieces
- 3 cups cauliflower, washed and cut into 1 inch pieces
Cream Sauce
- ¼ cup butter
- 1 cup onion, diced
- 4 cloves garlic, minced
- ¼ cup all purpose flour
- 2 cups milk
- 1 tbsp thyme, fresh
- 2 tsp salt
- 1 tsp black pepper
- 2 cups sharp cheddar cheese, shredded
- ⅓ cup parmesan cheese, shredded
Crumb Topping
- 1½ cups plain bread crumbs
- 2 tsp garlic powder
- 2 tbsp butter, melted
Instructions
- Preheat and Prepare Vegetables: Preheat the oven to 350°. Heat a large pot of water until boiling. Prepare the broccoli and cauliflower by washing and cutting into 1 inch pieces.
- Cook Broccoli and Cauliflower: Boil or steam the broccoli and cauliflower in the pot for 5 minutes until they are semi-tender. Drain the vegetables and place them evenly in a lightly greased 9×13 inch baking dish.
- Make Cream Sauce: In a large skillet, melt ¼ cup butter over medium heat. Add the diced onion and minced garlic, cooking until tender and fragrant, about 4-5 minutes. Whisk in the flour and cook until the mixture thickens. Gradually whisk in the milk, continuing to whisk until the sauce is smooth and creamy. Season with salt, black pepper, and fresh thyme.
- Assemble Casserole: Pour the creamy sauce evenly over the broccoli and cauliflower in the baking dish. Sprinkle the shredded sharp cheddar and parmesan cheese evenly on top.
- Prepare and Add Crumb Topping: In a small bowl, mix together the plain bread crumbs, garlic powder, and melted butter. Spread this crumb mixture evenly over the cheese layer on the casserole.
- Bake the Casserole: Place the casserole in the preheated oven and bake for 20 minutes, until the topping is golden brown and the vegetables are tender. Remove from oven and allow to cool slightly before serving.
Notes
- Use fresh broccoli and cauliflower for the best texture and flavor.
- This casserole can be prepared up to 48 hours in advance; keep refrigerated and bake until bubbly and heated through before serving.
- The sauce has been adjusted to remove chicken broth to create a thicker texture; if too thick, add a little more milk to adjust consistency.
- For a gluten free version, substitute the all-purpose flour and bread crumbs with gluten free alternatives.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 4 g
- Protein: 9 g
- Cholesterol: 40 mg
