Classic Broccoli and Cauliflower Cheese Casserole
A comforting baked casserole featuring tender broccoli and cauliflower florets enveloped in a creamy cheese sauce, topped with a golden, crispy breadcrumb crust. Perfect as a hearty side dish for family dinners or holiday meals.
Ingredients
Check ingredients as you go.
- Vegetables
- Cheese Sauce
- Topping
Let’s make it
Preheat oven to 175°C (350°F). Lightly grease a 2.5-quart (about 2.5 liters) casserole dish with butter.
Vegetables
Bring a large pot of salted water to a boil. Add the broccoli and cauliflower florets and cook for 4 minutes until just tender but still firm. Drain and set aside to cool slightly.
Cheese Sauce
In a medium saucepan, melt 60 grams of butter over medium heat. Whisk in the flour and cook, stirring constantly, for 2 minutes to form a roux without browning.
Cheese Sauce
Gradually whisk in the warm milk, continuing to whisk constantly to avoid lumps. Cook the sauce, stirring frequently, until it thickens enough to coat the back of a spoon, about 5-7 minutes.
Cheese Sauce
Remove the saucepan from heat and stir in the grated cheddar, Parmesan, dry mustard, garlic powder (if using), salt, and black pepper until the cheese melts and the sauce is smooth and creamy.
Assembly
Add the blanched broccoli and cauliflower to the cheese sauce. Stir gently to combine, then pour the mixture into the prepared casserole dish and spread evenly.
Topping
In a small bowl, mix the breadcrumbs with melted butter. Sprinkle evenly over the top of the casserole to create a crispy topping.
Cooking
Bake uncovered in the preheated oven for 25-30 minutes, or until the topping is golden brown and the casserole is bubbling around the edges.
Serving
Let the casserole cool for 5 minutes before serving to allow it to set slightly. Serve warm as a delicious side dish.
Tips & notes
Use fresh broccoli and cauliflower for best flavor, but frozen can work if well drained. To prevent the sauce from clumping, whisk milk in gradually and keep stirring while cooking. For extra depth, add a pinch of nutmeg to the cheese sauce. Letting the casserole rest before serving helps it set and makes portioning easier.
Saving it for later
Store leftovers in an airtight container in the refrigerator within 2 hours of cooking. Consume within 3-4 days. This casserole can be frozen for up to 1 month; thaw overnight in the refrigerator before reheating.
Reheating
Reheat individual portions in the microwave until hot, about 2-3 minutes, stirring halfway. To reheat a whole casserole, cover with foil and warm in a 175°C (350°F) oven for 20-25 minutes until heated through and bubbly. Add a bit of milk or water if it seems dry during reheating.
