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Ultimate Cheesy and Creamy Broccoli Cauliflower Casserole with Buttery Panko Topping

A freshly baked broccoli cauliflower casserole with a golden, crispy breadcrumb topping in a white oval dish.
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Make this rich, comforting casserole featuring tender broccoli and cauliflower smothered in a homemade cheese sauce and finished with a crisp, buttery panko topping. It is a perfect side dish for holidays or a satisfying weeknight main course.

Ingredients

Scale
  • 1 pound fresh broccoli florets
  • 1 pound fresh cauliflower florets
  • 4 tablespoons unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups whole milk, warmed
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon nutmeg
  • 8 ounces cream cheese, cubed
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 cup panko breadcrumbs
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Blanch the broccoli and cauliflower florets in boiling water for 3 minutes. Immediately drain them and plunge them into an ice bath to stop the cooking process. Drain well and set aside. Do not overcook the vegetables.
  3. Prepare the cheese sauce: In a large saucepan over medium heat, melt 4 tablespoons of butter. Whisk in the flour and cook for 1 minute, stirring constantly to create a roux.
  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. Reduce the heat to low. Stir in the salt, pepper, and nutmeg. Add the cream cheese cubes and stir until completely melted and smooth.
  6. Remove the saucepan from the heat. Stir in the cheddar cheese and Monterey Jack cheese until the sauce is smooth and fully combined.
  7. Gently fold the blanched broccoli and cauliflower florets into the cheese sauce until they are evenly coated.
  8. Pour the mixture into the prepared baking dish.
  9. Prepare the topping: In a small bowl, combine the panko breadcrumbs, 3 tablespoons of melted butter, and garlic powder. Toss until the crumbs are evenly moistened.
  10. Sprinkle the panko mixture evenly over the casserole.
  11. Bake for 20 to 25 minutes, or until the casserole is bubbly and the topping is golden brown and crisp.
  12. Let the casserole rest for 5 minutes before serving.

Notes

  • Do not boil the vegetables before adding them to the sauce; a quick blanch keeps them tender-crisp, preventing mushiness after baking.
  • You can substitute Gruyère cheese for Monterey Jack for a nuttier flavor profile.
  • This casserole can be assembled up to 24 hours ahead. Cover and refrigerate, then add 10-15 minutes to the total bake time if baking directly from the refrigerator.

Nutrition

Find it online: https://cookingbyfelix.com/broccoli-cauliflower-casserole-ultimate-cheesy/