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+ servings

Broccoli Cauliflower Casserole

Broccoli Cauliflower Casserole is a creamy, cheesy, comforting side dish made with tender veggies, a rich sauce, and topped with parmesan and breadcrumbs.
Yield 10 Servings
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American

Ingredients
 

  • 1/2 cup plain dry bread crumbs
  • 1/2 cup grated Parmesan cheese , divided
  • 2 tablespoons butter , melted
  • 1/2 teaspoon dried basil , divided
  • 1/2 teaspoon dried oregano , divided
  • 4 cups broccoli florets , 1-inch chunks
  • 4 cups cauliflower florets , 1-inch chunks
  • 2 tablespoons butter
  • 1 yellow onion , chopped
  • 2 cloves garlic , minced
  • 2 tablespoons flour
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper
  • 1 1/4 cups milk
  • 4 ounces cream cheese , (1/2 package), cubed

Instructions

  • Preheat oven to 350 degrees.
  • Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/4 teaspoon each of the basil and oregano in a small bowl.
  • In a large skillet, melt 2 tablespoons butter on medium heat.
  • Add onion, then cook for 5 minutes or until tender, stirring occasionally.
  • Add in the garlic and cook another 30 seconds, stirring continuously.
  • Stir in flour, remaining basil, oregano, salt, and pepper.
  • Add milk; cook and whisk until thickened and bubbly.
  • Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted.
  • Add vegetables; toss gently to coat.
  • Spoon into an 8x8 baking dish.
  • Sprinkle top evenly with crumb mixture.
  • Bake 40 minutes or until heated through and the top is lightly browned.

Nutrition

Calories: 174kcal | Carbohydrates: 13g | Protein: 6g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 463mg | Potassium: 332mg | Fiber: 2g | Sugar: 4g | Vitamin A: 614IU | Vitamin C: 53mg | Calcium: 145mg | Iron: 1mg
Keyword: Broccoli Cauliflower Casserole