Aunt Lynn's Broccoli & Cauliflower Casserole

From Sabreland | Side Dishes | American

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!

00:30
00:45
01:15
cal Calories 239kcal
High fat Total Fat 15g
High sat-fat Saturated Fat 9g
chol Cholesterol 42mg
sodium Sodium 368mg
carbs Total Carbohydrate 19g
Serving size 179g Calories from fat 135kcal Fiber 4g Protein 9g Sugar 4g

Ingredients

  • 16 oz frozen broccoli
  • 16 oz frozen cauliflower
  • 1 large white onion
  • 1/4 cup butter
  • 1 tbsp flour
  • 1/4 tsp salt
  • 3 oz cream cheese
  • 1 cup shredded cheddar cheese
  • 1 cup breadcrumbs

Directions

  1. Boil broccoli and cauliflower in separate pots
  2. Cut onion into one inch pieces and boil in a third pot
  3. Toss broccoli, cauliflower and onion together
  4. In small pot, melt 1/2 of the butter
  5. Add flower and salt, allow to cook for about a minute or so and then add the milk (making a roux here, folks!)
  6. Once the roux is bubbly and thick, lower the heat and begin adding the cream cheese
  7. Stir consistently until smooth
  8. In a large bowl, mix the vegetables and cream cheese sauce
  9. Add the 1/2 of the cheddar cheese and mix well
  10. Spread into a baking dish and sprinkle the remaining cheese on top
  11. Melt the remaining butter and toss with breadcrumbs
  12. Cover the casserole with the breadcrumbs
  13. Bake at 350 degrees for about 45 minutes
Analyzed by Kitchenbug