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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