Broccoli and cauliflower baked in a cheese cream sauce.

MikeP
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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

Cook's Notes:

Any sharp cheese can be substituted for the Cheddar. Romano cheese can be substituted for the Parmesan cheese.

Nutrition Facts

213 calories; 16 g total fat; 47 mg cholesterol; 277 mg sodium. 10 g carbohydrates; 8.8 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/21/2014
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 and nuked for only 2:40 to keep them al dente (from this point I followed directions). I had a hunk of fresh Romano so I used them in place of parmesan. There was also no baking time (that I could find) so i baked at 400 because that's what I was baking another side dish at. I baked for about 30 minutes and broiled at the end to brown the bread crumbs/cheese. THANKS for the recipe! Read More
(8)

Most helpful critical review

Rating: 3 stars
02/01/2018
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. Read More
(1)
22 Ratings
  • 5 star values: 13
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 4 stars
10/21/2014
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 and nuked for only 2:40 to keep them al dente (from this point I followed directions). I had a hunk of fresh Romano so I used them in place of parmesan. There was also no baking time (that I could find) so i baked at 400 because that's what I was baking another side dish at. I baked for about 30 minutes and broiled at the end to brown the bread crumbs/cheese. THANKS for the recipe! Read More
(8)
Rating: 4 stars
10/21/2014
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 and nuked for only 2:40 to keep them al dente (from this point I followed directions). I had a hunk of fresh Romano so I used them in place of parmesan. There was also no baking time (that I could find) so i baked at 400 because that's what I was baking another side dish at. I baked for about 30 minutes and broiled at the end to brown the bread crumbs/cheese. THANKS for the recipe! Read More
(8)
Rating: 4 stars
08/23/2015
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. Read More
(2)
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Rating: 5 stars
11/06/2018
I make broccoli multiple times a week so I used 1 1/2 pounds of cauliflower instead. I followed another reviewer and did NOT precook the cauliflower as I prefer my veg with texture. I'm used to even measures of butter and flour when I make a roux so instead of 2 tablespoons of flour I upped it to to 4 to evenly match the 1/4 cup of butter. I had cream to use up so I used that with a little milk to make it fully 1 1/4 cups. I followed other reviewers (thank you!) and cooked the casserole at 400 for 25 minutes covered and 25 minutes uncovered. This is the first vegetable casserole recipe I made that did NOT include cream-of-something soup. It's a keeper! Thank you MikeP! FORGOT TO MENTION I shredded the cheeses myself instead of buying pre-shredded cheese for maximum cheesiness. Read More
(2)
Rating: 3 stars
02/01/2018
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. Read More
(1)
Rating: 5 stars
09/08/2015
So glad you don't use canned soup! Added sauteed garlic & onion and served with brown rice. Read More
(1)
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Rating: 5 stars
10/07/2016
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 good recipe to use both broccoli and cauliflower. This is it. I cooked the veg in the microwave. Added a little dijon to the egg mix. Used Pepperidge farm herb dressing (it was in the freezer) instead of croutons and forgot the butter. I did cover the dish with foil for the first 20 mins. Uncovered it then added some olive oil to the dry dressing and it came out perfectly cooked and absolutely delicious. Enjoy. Read More
(1)
Rating: 5 stars
01/08/2017
Using what I had on hand I used cream instead of half & half. I did not cook the veggies prior just added an additional 20 minutes to baking time. I also added a finely chopped onion. Turned out great veggies cooked but not mushy. My family loved it! Read More
(1)
Rating: 5 stars
01/01/2016
Family loved it. The broccoli was nice and crisp. Read More
Rating: 5 stars
03/04/2018
I will use this delicious recipe again. Read More