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Cheesy Broccoli- Cauliflower Casserole

By

With rice

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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

Details

Servings 8

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.

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