Description
Pioneer Woman’s broccoli cauliflower casserole blends creamy comfort with garden-fresh goodness. Cheese-laden vegetables mingle in a golden, crispy-topped masterpiece that welcomes friends and family to savor each delightful forkful.
Ingredients
Scale
Vegetables:
- 1 head broccoli, broken into small florets
- 1 head cauliflower, broken into small florets
- 1 onion, diced
- 2 cloves garlic, minced
Dairy and Cheese:
- 4 ounces (113 grams) cream cheese, softened
- 1 cup monterey jack cheese (or cheddar, cheddar-jack, parmesan)
- Butter for sautéing and melting over breadcrumbs
Seasonings and Additional Ingredients:
- 1 cup chicken broth (low sodium)
- 1 cup seasoned breadcrumbs
- Salt to taste
- Black pepper to taste
- Seasoned salt to taste
- Paprika to taste
Instructions
- Prepare the vegetables by placing broccoli and cauliflower florets in a steamer basket. Steam for 3-4 minutes until vibrant and slightly tender, then remove and set aside.
- Melt 2 tablespoons (30 milliliters) of butter in a skillet over medium heat. Sauté diced onions and minced garlic until they become soft and translucent, approximately 5-7 minutes.
- Evenly sprinkle 2 tablespoons (16 grams) of all-purpose flour over the sautéed onion and garlic mixture. Stir thoroughly to combine and cook for an additional 1-2 minutes to eliminate the raw flour flavor.
- Gradually pour 1 cup (240 milliliters) of low-sodium chicken broth into the skillet, stirring continuously to prevent lumps from forming. Continue cooking and stirring until the sauce begins to thicken, about 3-4 minutes.
- Introduce 4 ounces (113 grams) of room-temperature cream cheese to the skillet. Stir until the cream cheese melts completely, creating a smooth and creamy sauce. Season with salt, black pepper, seasoned salt, and a dash of paprika. Taste and adjust seasonings as needed.
- Grate 1 cup (100 grams) of Monterey Jack cheese or your preferred cheese variety. In a separate bowl, combine 1 cup (120 grams) of seasoned breadcrumbs with 2 tablespoons (30 milliliters) of melted butter, mixing until the breadcrumbs are evenly coated.
- Layer half of the steamed broccoli and cauliflower in a casserole dish. Pour half of the creamy sauce over the vegetables, spreading it evenly. Sprinkle half of the grated cheese on top of the sauce.
- Complete the layers with the remaining vegetables, creamy sauce, and grated cheese. Top the casserole with the buttered breadcrumbs. Bake in a preheated oven at 375°F (190°C) for approximately 35 minutes, or until the casserole becomes bubbly and develops a golden-brown crust.
Notes
- Customize this casserole by adding cooked chicken or bacon for a heartier meal, making it versatile for different dietary preferences.
- Leftovers taste just as delicious when reheated, providing a convenient option for busy weekday lunches or quick dinners.
- Ideal for holiday gatherings, potlucks, or as a comforting side dish that transforms ordinary vegetables into a crowd-pleasing creation.
- A velvety sauce crafted from cream cheese and chicken broth coats the vegetables, ensuring every bite is packed with rich, creamy flavor.
- Sautéed onions and garlic build a deep flavor base, while steamed broccoli and cauliflower maintain their vibrant color and crisp-tender texture.
- Crunchy breadcrumbs mixed with melted butter create a golden topping that adds irresistible texture and a delightful buttery crunch.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner, Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 225
- Sugar: 2 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 30 mg