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Broccoli and Cauliflower Cheese Casserole

Rated as 4.28 out of 5 Stars
5

"Broccoli and cauliflower baked in a cheese cream sauce."
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Ingredients

40 m servings 213
Original recipe yields 8 servings

Directions

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  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.

Footnotes

  • Cook's Notes:
  • Any sharp cheese can be substituted for the Cheddar. Romano cheese can be substituted for the Parmesan cheese.

Nutrition Facts


Per Serving: 213 calories; 16 10 8.8 47 277 Full nutrition

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Reviews

Read all reviews 13
  1. 18 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

While this was good, I didn't find it had that rich decadent flavor to make it worth the high calorie vs low nutrient investment. I'm lazy, so I used steam in the bag broccoli and cauliflower a...

Most helpful critical review

The recipe does not say at what temperature the casserole is to be baked. I am assuming 350 degrees. 'Will let you know how it comes out.

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While this was good, I didn't find it had that rich decadent flavor to make it worth the high calorie vs low nutrient investment. I'm lazy, so I used steam in the bag broccoli and cauliflower a...

Was great, used cornstarch instead of flour as I had none. Baked it at 400 for 30 min as the other reviewer said. Very cheesy.

The recipe does not say at what temperature the casserole is to be baked. I am assuming 350 degrees. 'Will let you know how it comes out.

Soooo good! Good riddance to the tired old green bean casserole. This is hugely better. I always over buy at the farmer's market, especially this time of year -winter is coming, so looked for a...

So glad you don't use canned soup! Added sauteed garlic & onion and served with brown rice.

I will use this delicious recipe again.

It was a little too mushy for my tastes. I think just blanching will be better. I also would reduce the cooking time.

I made half the sauce bkz I only had cauliflower. I used milk in place of the half/half which was fine. I microwaved the caulifl. first but that just made it too soft after the oven bake.

I made this for thanksgiving and now my family insists that I make it all the time. It was so good we barely had any leftover.