You know, there’s something about a casserole that feels like a warm hug on a chilly day – especially when it’s packed with cheesy goodness and veggies. This Cheesy Loaded Broccoli Cauliflower Casserole is like that sweater you forgot in the back of the closet – comforting, familiar, and unexpectedly delightful. Imagine the golden-brown crust, the creaminess, and those little bursts of flavor; it’s like, why didn’t I think of this combo sooner?
Steps
- Break the broccoli and cauliflower into small florets, removing the stalks as you proceed.
- Place the broccoli and cauliflower in a steamer basket and steam for 3 to 4 minutes until they become vibrant in color.
- Dice an onion and mince some garlic. Cook them in a skillet with butter for 3 to 4 minutes until the onion softens.
- Sprinkle flour over the cooked onion and garlic, stir, and cook for a minute. Then add low-sodium chicken broth and cook over medium heat for 3 to 4 minutes until it thickens.
- Mix in 4 ounces of room-temperature cream cheese until smooth. Season with salt, pepper, seasoned salt, and paprika to taste.
- Grate your choice of cheese, such as Monterey Jack, cheddar, or Parmesan.
- Combine melted butter with seasoned breadcrumbs in a bowl, stirring until they are fully coated.
- In a small casserole dish, layer half of the steamed broccoli and cauliflower, pour half of the sauce over, and sprinkle with cheese and paprika.
- Add another layer of vegetables, remaining sauce, and top with more cheese. Optionally, refrigerate overnight.
- Sprinkle breadcrumbs over the cheese and bake at 375°F for about 35 minutes until hot and bubbly.
Ingredients
- Cauliflower Casserole:
- 1 head of broccoli, cut into small florets
- 1 head of cauliflower, cut into small florets
- 1 onion, diced
- 2 cloves garlic, minced
- 4 tablespoons butter (plus additional for breadcrumbs)
- 3 tablespoons all-purpose flour
- 2 cups low-sodium chicken broth
- 4 ounces cream cheese, softened
- Salt and pepper, to taste
- Seasoned salt, to taste
- Paprika, to taste
- 1 cup shredded Monterey Jack cheese (or cheese of choice)
- 1/2 cup seasoned breadcrumbs
- 2 tablespoons melted butter (for breadcrumbs)
FAQ
- Can I use frozen vegetables for the casserole?
- Yes, you can use frozen broccoli and cauliflower florets. Just make sure to thaw them completely and pat them dry to remove any excess moisture before adding them to the casserole.
- What can I substitute for the cream cheese in the sauce?
- If you don’t have cream cheese, you can substitute it with an equal amount of mascarpone or ricotta cheese. Alternatively, a thick Greek yogurt can also work for a tangy twist.
- Is it possible to make this casserole vegetarian?
- Absolutely! To make a vegetarian version, simply replace the chicken broth with vegetable broth. This will maintain the dish’s flavor while keeping it meat-free.
- Can I prepare the casserole in advance?
- Yes, you can assemble the casserole a day ahead. Cover it and store it in the refrigerator. Just remember to add the breadcrumbs right before baking to ensure they stay crispy.
- What is the best way to reheat leftovers?
- To reheat leftovers, place the desired portion in an oven-safe dish, cover it with foil, and warm it in a preheated oven at 350°F for about 15-20 minutes, or until heated through. This will help maintain the texture and flavor of the dish.
Tips
- Chop the broccoli and cauliflower into small, uniform florets to ensure even cooking and a consistent texture throughout the casserole.
- Ensure the cream cheese is at room temperature before mixing it into the sauce; this helps it blend smoothly and evenly without lumps.
- Use a variety of cheeses to suit your taste—Monterey Jack, cheddar, or a combination can add different flavors and textures to the dish.
- Prepare the casserole ahead of time by assembling it and storing it in the fridge overnight. This allows the flavors to meld, and you can simply add breadcrumbs and bake it fresh the next day.
Equipment
- Steamer Basket – For steaming the broccoli and cauliflower.
- Skillet – Used for sautéing the onions and making the sauce.
- Casserole Dish – For assembling and baking the casserole.
