Another Broccoli And Cauliflower Casserole Recipes

BROCCOLI-CAULIFLOWER CASSEROLE

Steps:

• Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside.In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.In a small bowl, stir together the breadcrumbs and melted butter. Set aside.Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese. End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.

BROCCOLI CAULIFLOWER CASSEROLE FROM MCCORMICK®

Steps:

• Preheat oven to 350 degrees F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
• Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
• Bake 40 minutes or until heated through and top is lightly browned.

BROCCOLI AND CAULIFLOWER CHEESE CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
• Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
• Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
• Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

BROCCOLI & CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray; set aside.
• Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil. Add cauliflower florets first, then top with broccoli florets; steam, covered, until slightly tender, about 6 minutes. Remove the vegetables from the pot; set aside. Discard the water and clean the pot.
• Heat 2 tablespoons butter in the pot over medium heat. Add flour and cook, stirring constantly, until nutty, about 1 minute. Gradually stir in milk, whisking constantly, until simmering. Whisk in cream cheese, garlic powder, onion powder, pepper and salt. Cook, whisking constantly, until thickened and smooth, about 2 minutes. Reduce heat to low and gradually add Cheddar, whisking until melted after each addition. Remove from heat. Add the broccoli and cauliflower to the sauce and stir to coat. Transfer to the prepared baking dish.
• Microwave the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Stir in panko and Parmesan until fully coated; sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
• Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
• Bake in preheated oven until browned and bubbling, about 40 minutes.

BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• 1. Preheat the oven to 375°F.
• 2. Using your hands, break the cauliflower and broccoli into very small florets. Place them in a steamer and steam them over simmering water until slightly tender, 3 to 4 minutes. Set them aside.
• 3. Melt 6 tablespoons of the butter in a large skillet over medium heat, then add the onion and garlic and cook until the onion is translucent, 3 to 4 minutes. Sprinkle in the flour, stirring it into the onion mixture and cook it for a minute or so. Pour in the broth, stirring continuously, and cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.
• 4. Add the cream cheese and stir until it melts completely. Then stir in the seasoned salt, kosher salt, pepper, and paprika. Turn off the heat and set the sauce aside.
• 5. In a small bowl, combine the breadcrumbs and the remaining 2 tablespoons melted butter and blend with a fork.
• 6. To assemble, butter a small (2-quart) casserole and add half the broccoli-cauliflower mixture. Pour on half the sauce, top with half the cheese, and sprinkle on a little paprika. Repeat another round of the veggies, sauce, cheese, and paprika...then top the casserole with the buttery breadcrumbs.
• 7. Bake the casserole for 25 to 30 minutes, or until the breadcrumbs are golden and the casserole is bubbly around the edges. Serve it nice and piping hot!
• Make ahead:
• The casserole can be assembled and stored in the fridge, unbaked, for up to 24 hours. Allow 10 minutes extra cooking time if baking straight out of the fridge.

ANOTHER BROCCOLI AND CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350.
• Lightly grease an 11x7 inch baking dish.
• In large skillet, melt butter over medium heat.
• Add onion and mushrooms and cook for 5 minutes.
• Stir in flour and cook for 2 minutes stirring constantly.
• Gradually stir in milk and cook for 2-3 minutes, or until mixture thickens.
• Stir in sour cream, cheese, salt, and pepper, stirring until smooth.
• Stir in broccoli and cauliflower and spoon into prepared baking dish.
• Bake for 25 minutes.
• In small bowl, combine panko and melted butter.
• Sprinkle evenly over casserole,.
• Bake for 15 to 20 minutes or until breadcrumbs are golden brown and casserole is hot and bubbly.
• Serve immediately.