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Ultimate Creamy Cheesy Broccoli Cauliflower Casserole with Buttery Panko Topping

A close-up serving of cheesy broccoli cauliflower casserole topped with golden brown breadcrumbs.
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Make this rich, creamy broccoli cauliflower casserole using a homemade cheese sauce, not canned soup. It is a satisfying comfort food side dish perfect for holidays or weeknight dinners.

Ingredients

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  • 2 cups fresh broccoli florets
  • 2 cups fresh cauliflower florets
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 4 ounces cream cheese, cut into cubes
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons melted butter (for topping)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×9 inch baking dish.
  2. Blanch the broccoli and cauliflower florets in boiling water for 2 minutes. Immediately drain them and plunge them into ice water to stop the cooking process. Drain well.
  3. Prepare the cheese sauce: In a medium saucepan over medium heat, melt the 4 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly.
  4. Gradually whisk in the warm milk until the mixture is smooth. Continue cooking, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes.
  5. Remove the saucepan from the heat. Stir in the salt, pepper, and nutmeg.
  6. Add the shredded cheddar cheese, Monterey Jack cheese, and cream cheese cubes to the sauce. Stir until all the cheese is completely melted and the sauce is smooth and creamy.
  7. Gently fold the blanched broccoli and cauliflower into the cheese sauce until they are fully coated.
  8. Pour the vegetable and sauce mixture into the prepared baking dish.
  9. Prepare the topping: In a small bowl, mix the panko breadcrumbs with the 2 tablespoons of melted butter. Sprinkle this mixture evenly over the casserole.
  10. Bake for 20 to 25 minutes, or until the casserole is bubbly and the panko topping is golden brown.
  11. Let the casserole rest for 5 minutes before you serve it.

Notes

  • You can steam the vegetables instead of blanching if you prefer a softer texture.
  • For a low-carb version, substitute the panko topping with crushed pork rinds or almond flour mixed with melted butter.
  • You can make the cheese sauce ahead of time and store it in the refrigerator for up to two days before assembling and baking.

Nutrition

Find it online: https://tastethisplate.com/broccoli-cauliflower-casserole-recipe/