Cheesy Broccoli Cauliflower Casserole
Cheesy Broccoli Cauliflower Casserole is a cozy side dish with tender vegetables, sharp cheddar, and a buttery cracker topping. Perfect for holidays or weeknight dinners.
Servings: 10 people
Equipment
- mixing bowls
- measuring cups and spoons
- Cutting board
- Chef’s knife
- Large pot or Dutch oven
- whisk
- Wooden spoon or spatula
- 9x13-inch baking dish
Ingredients
INGREDIENTS:
- 1 sleeve Saltine or RITZ Crackers crushed
- 8 ounces freshly grated extra-sharp cheddar cheese about 2 cups
- 6 Tablespoons unsalted butter melted
- 2 large garlic cloves minced
- 1 teaspoon Salt
- 1 teaspoon pepper
- 2 Tablespoons all-purpose flour
- 1 ¼ cups heavy cream
- ¾ cup low-sodium chicken broth
- 16 ounces frozen broccoli florets thawed
- 16 ounces frozen cauliflower florets thawed
- 2 teaspoons dried ground mustard
GARNISHES:
- Fresh Parsley
Instructions
Preheat the oven.
- Adjust the oven rack to the middle position and preheat to 450°F. Grease a 9×13-inch baking dish and set aside.
Make the cracker topping.
- In a medium bowl, combine the crushed crackers, 4 tablespoons melted butter, ¼ cup of the shredded cheese, ¼ teaspoon salt, and ¼ teaspoon pepper. Mix until the crumbs are evenly coated.
Cook the base.
- In a large pot or Dutch oven over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic and cook for 1–2 minutes, stirring often, until fragrant and just golden. Stir in the flour and cook for 1 more minute to form a roux.
Build the sauce.
- Slowly whisk in the heavy cream and chicken broth until smooth.
Add vegetables and seasonings.
- Stir in the broccoli, cauliflower, dry mustard, the remaining ¾ teaspoon salt, and ¾ teaspoon pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 5–8 minutes, until the vegetables are just tender.
Stir in the cheese.
- Remove from heat and stir in the remaining 1 ¾ cups shredded cheese until the sauce is melted and creamy.
Assemble the casserole.
- Pour the mixture into the prepared baking dish. Sprinkle the cracker topping evenly over the top.
Bake.
- Place in the oven and bake for 10–15 minutes, or until the topping is golden brown and crisp.
Cool and serve.
- Allow the casserole to cool for about 10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition
Serving: 1cup | Calories: 294kcal | Carbohydrates: 9g | Protein: 9g | Fat: 26g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 427mg | Potassium: 352mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1158IU | Vitamin C: 63mg | Calcium: 218mg | Iron: 1mg