Broccoli and Cauliflower Cheese Casserole recipe

All Recipes Best Recipe Side Dish Vegetables Cauliflower

Ingredients

1 pound broccoli crowns, cut into small pieces
½ pound cauliflower, broken into small florets
¼ cup butter
2 tablespoons all-purpose flour
1 ¼ cups half-and-half
½ teaspoon Dijon mustard
⅔ cup grated Cheddar cheese
½ cup grated Parmesan cheese
.063 teaspoon paprika
salt and ground black pepper to taste
3 tablespoons grated Cheddar cheese
2 tablespoons bread crumbs

Nutrition Info

212.5 calories
carbohydrate: 10 g
cholesterol: 46.8 mg
fat: 16 g
fiber: 2.3 g
protein: 8.8 g
saturatedFat: 9.9 g
servingSize: -
sodium: 277.3 mg
sugar: 1.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.

  2. Melt butter in a saucepan over medium heat, add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture, bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.

  3. Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce, cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.

  4. Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

Recipe Yield

8 servings

Recipe Note

Broccoli and cauliflower baked in a cheese cream sauce.

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