Cheesy Broccoli- Cauliflower Casserole

With rice

Cheesy Broccoli- Cauliflower Casserole

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  • Prep Time


  • Total Time


  • Servings



  • For the casserole:

  • 3

    cups broccoli florets

  • 2

    cups cauliflower florets

  • 2

    cups cooked white rice

  • For the crumb topping:

  • cups fresh bread crumbs

  • 2

    TBSP unsalted melted butter

  • salt and pepper

  • For the Sauce:

  • 3

    TBSP unsalted butter

  • 2

    TBSP minced shallots

  • 2

    TBSP all-purpose flour

  • cups milk

  • 1

    TBSP dijon mustard

  • cups shredded smoked gouda cheese

  • cups shredded swiss cheese


Preheat oven to 375 Blanch brocolli and cauliflower in a pot of boiling salted water for 3 minutes. Drain and immediately shock in ice water. Set aside. Combine crumbs with melted butter in a bowl until coated. Season with salt and pepper. Melt 3 TBSP butter in a large saucepan over med heat. Add shallots; cook 3 minutes. Whisk in flour, coating shallots; cook 1 minute. Whisk in milk and dijon, cooking until sauce slightly thickens, 8 minutes. Do not boil. Add gouda, stir until melted. Add swiss, stir until melted. Season with salt and pepper. Stir broccoli, cauliflower and rice into sauce. Transfer mixture to a 2 quart baking dish. Sprinkle crumb topping over casserole and bake casserole until bubbly, about 35 minutes. Let casserole rest 10 minutes before serving.


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