Broccoli Cauliflower Cheese Casserole
A comforting and easy-to-make casserole packed with nutritious broccoli and cauliflower, covered in a creamy cheese sauce, perfect for any occasion.
Ingredients
Vegetables
- 2 cups broccoli florets Fresh or frozen, thawed and drained if frozen.
- 2 cups cauliflower florets Fresh or frozen, thawed and drained if frozen.
- 1 medium zucchini Optional, sliced thinly for added flavor.
Creamy Sauce
- 2 tablespoons butter Melted for making the roux.
- 2 tablespoons all-purpose flour Used to thicken the sauce.
- 1 cup milk Whole milk recommended for creaminess.
- 1 teaspoon salt
- ½ teaspoon pepper
Cheese
- 2 cups shredded cheese Monterey Jack, cheddar, or Parmesan can be used.
Instructions
Preparation
- Preheat your oven to 375°F.
- Wash and cut the broccoli and cauliflower into small pieces.
- Steam the veggies for 5–7 minutes until they’re tender but not too soft.
- In a saucepan, melt butter over medium heat and whisk in flour to make a roux.
- Slowly add milk, stirring constantly until it thickens.
- In a bowl, mix the steamed veggies with the creamy sauce and season with salt and pepper.
Cooking
- In a greased baking dish, spread the veggie mixture evenly.
- Top with shredded cheese.
- Bake for 25-30 minutes, or until the cheese is golden and bubbly.
- Let it cool briefly before serving to maintain the texture.
Notes
The casserole can be customized with various vegetables and types of cheese. Store leftovers in airtight containers for 3-5 days.