Cheesy Broccoli- Cauliflower Casserole

By Plato

With rice

Ingredients

• For the casserole:
• 3 cups broccoli florets
• 2 cups cauliflower florets
• 2 cups cooked white rice
• For the crumb topping:
• 1 1/2 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
• 2 1/4 cups milk
• 1 TBSP dijon mustard
• 2/3 cups shredded smoked gouda cheese
• 2/3 cups shredded swiss cheese

Preparation

Step 1

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.