Description
A creamy and comforting broccoli cauliflower casserole baked until golden and bubbly, featuring tender vegetables wrapped in a rich cheese sauce.
Ingredients
Units
Scale
- 3 cups broccoli florets, cut into bite sized pieces
- 3 cups cauliflower florets, cut into bite sized pieces
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 1 1/2 cups shredded cheddar cheese, divided
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- Lightly steam the broccoli and cauliflower florets for 5 minutes until just tender. Drain thoroughly.
- In a large bowl, toss the steamed vegetables with olive oil, salt, black pepper, and garlic powder.
- Lightly grease a 9 by 13 inch baking dish and spread the vegetables evenly inside.
- In a separate bowl, whisk heavy cream and softened cream cheese until smooth. Stir in 1 cup shredded cheddar and the grated Parmesan.
- Pour the cheese sauce evenly over the vegetables. Sprinkle the remaining 1/2 cup shredded cheddar on top.
- Bake for 25 to 30 minutes until the top is golden and the sauce is bubbling. Let rest for 5 minutes before serving.
Notes
- Drain vegetables well after steaming to avoid excess moisture.
- Use freshly shredded cheese for smoother melting.
- Broil for 2 minutes at the end for extra browning.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 4g
- Sodium: 540mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 11g
- Cholesterol: 60mg