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The Ultimate Creamy Cheesy Broccoli Cauliflower Casserole with Buttery Panko Topping

A spoonful of creamy broccoli cauliflower casserole being lifted out, showing melted cheese strings and a crispy breadcrumb topping.
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This recipe delivers a soul-satisfying, from-scratch broccoli cauliflower casserole. You get tender-crisp vegetables smothered in a rich, homemade cheese sauce and topped with a buttery panko crunch. It is perfect for holidays or an easy weeknight dinner.

Ingredients

Scale
  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflower florets
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 2 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 8 ounces sharp cheddar cheese, shredded
  • 4 ounces Monterey Jack cheese, shredded
  • 4 ounces cream cheese, cubed
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Blanch the broccoli and cauliflower florets in boiling water for 3 minutes. Immediately drain them and plunge them into an ice bath to stop the cooking process. Drain well. This step keeps the vegetables tender-crisp.
  3. Prepare the cheese sauce: In a medium saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly to form a roux.
  4. Slowly whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not let it boil rapidly.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg.
  6. Add the cheddar cheese, Monterey Jack cheese, and cream cheese to the sauce. Stir until all the cheese is completely melted and the sauce is smooth and creamy. Taste and adjust seasoning if needed.
  7. Gently fold the blanched broccoli and cauliflower into the cheese sauce until everything is evenly coated.
  8. Pour the vegetable and cheese mixture into your prepared baking dish.
  9. In a small bowl, toss the panko breadcrumbs with 2 tablespoons of melted butter. Sprinkle this buttery panko topping evenly over the casserole.
  10. Bake for 20 to 25 minutes, or until the casserole is bubbly around the edges and the topping is golden brown.
  11. Let the casserole rest for 5 minutes before serving.

Notes

  • To keep your vegetables from getting mushy, make sure you shock them in ice water immediately after blanching.
  • You can prepare the entire casserole, without the topping, a day ahead. Cover it and refrigerate. Add the topping and increase the baking time by 10 minutes when ready to bake.
  • For a low-carb option, substitute the panko topping with crushed pork rinds or extra shredded cheese.

Nutrition

Find it online: https://www.purecookingjoy.com/broccoli-cauliflower-casserole/

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