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Broccoli-Cauliflower Casserole Recipe

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This recipe for Broccoli-Cauliflower Casserole is from The Wong Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 head broccoli
1 head cauliflower
6 T butter
1/2 medium onion, diced
2 cloves garlic, minced
1/4 c flour
2 1/2 c. low sodium chicken broth
4 oz cream cheese @ room temperature
1/4 tsp salt
1/2 tsp pepper
1/4 tsp seasoned salt or more
1/4 tsp paprika
1 1/2 c grated Monterey Jack cheese or more
1 T butter
1/3 c. seasoned breadcrumbs
Directions:
Directions:
Break or cut both veggies into small florets, cutting off any thick stalks. Steam 3-4 minutes until broccoli is bright green. Remove from heat & set aside.

In large skillet, melt 6 T butter and saute onion and garlic until onion turns translucent about 3-4 minutes. Sprinkle flour over the top, whisk to combine and cook another 45 seconds. Pour in broth, whisking constantly until until sauce thickens. Reduce heat to low and add softened cream cheese (cut in chunks), salt, pepper, seasoned salt, and paprika. Stir to combine until saute is nice and smooth. Taste and adjust seasonings. Keep warm.

In small bowl,, stir together breadcrumbs and 1 T. melted butter. Set aside.

Layer half the veggies in casserole dish. Pour on half cream sauce, then sprinkled half the cheese. Sprinkle a little paprika on the cheese and repeat another layer of veggies, sauce, and cheese.

End sprinkling prepared breadcrumbs. Bake 375 for 25-30 minutes until cheese is melted and its bubbly and golden brown. from Pioneer Woman
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
10 minutes + 30 minutes bake time

 

 

 

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