Well over a decade ago, my Aunt Lynn gave me a recipe for a broccoli and cauliflower casserole that my kids loved. It quickly became a standard at holiday meals. It’s still served, just for nostalgia, even though we don’t really eat much of it anymore. The left overs are really good mixed in with left over turkey and covered in biscuit dough for a quick turkey bake.
Image taken from Betty Crocker, since I can’t manage to find a picture of this anywhere!
This was a holiday tradition for a long time at Sabreland. It was one of the few times I could get everyone to actually eat broccoli and cauliflower!
01:15
00:30
00:45
cal 239kcal
High fat 15g
High sat-fat 9g
chol 42mg
sodium 368mg
carbs 19g
Serving size 179g Calories from fat 135kcal Fiber 4g Protein 9g Sugar 4g
Ingredients
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16 oz frozen broccoli
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16 oz frozen cauliflower
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1 large white onion
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1/4 cup butter
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1 tbsp flour
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1/4 tsp salt
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3 oz cream cheese
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1 cup shredded cheddar cheese
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1 cup breadcrumbs
Directions
- Boil broccoli and cauliflower in separate pots
- Cut onion into one inch pieces and boil in a third pot
- Toss broccoli, cauliflower and onion together
- In small pot, melt 1/2 of the butter
- Add flower and salt, allow to cook for about a minute or so and then add the milk (making a roux here, folks!)
- Once the roux is bubbly and thick, lower the heat and begin adding the cream cheese
- Stir consistently until smooth
- In a large bowl, mix the vegetables and cream cheese sauce
- Add the 1/2 of the cheddar cheese and mix well
- Spread into a baking dish and sprinkle the remaining cheese on top
- Melt the remaining butter and toss with breadcrumbs
- Cover the casserole with the breadcrumbs
- Bake at 350 degrees for about 45 minutes
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