Broccoli Cauliflower Cheese Bake
This Cheesy Broccoli Cauliflower Casserole combines tender broccoli and cauliflower with a rich, creamy cheese sauce and a golden baked topping. It's an easy comfort-food side dish that's perfect for weeknight dinners and holiday meals.
Servings: 8 servings
Calories: 229kcal
Equipment
Ingredients
- 1 lb. broccoli florets I use frozen; less moisture, so the sauce isn't runny.
- 1 lb. cauliflower florets I use frozen; less moisture, so the sauce isn't runny.
- 1 cup panko crumbs or gluten free panko if needed
- 1/4 cup melted butter
- 1 tsp. thyme
- 1 tsp. oregano
- 1/4 tsp. cayenne optional
- 1 tbsp. smoked paprika
- 1 tsp. black pepper
- Salt to taste
- 1/2 lb. Velveeta cheese cubed
- 1/4 lb. Camembert cheese cubed
Instructions
- In a large pot of salted boiling water, blanch the broccoli and cauliflower for 3 min.
- Drain and place immediately in ice water. Drain again and place it on paper towels to dry.
- In a small bowl, add the panko crumbs, butter, thyme, oregano, paprika, cayenne, salt, and black pepper. Mix until well combined. Set aside.
- Preheat oven to 450F. In a medium-sized casserole dish (8x11") sprayed with cooking spray, add the broccoli, cauliflower, Velveeta and Camembert. Top with the panko crumb mixture. Wrap with foil and bake for 15-20 min.
- Remove the foil in the last 5 minutes to brown the topping. Let rest 5 min. before serving.
Video
Notes
See the post for more information, photos and tips.
Nutrition
Serving: 1 | Calories: 229kcal | Carbohydrates: 17g | Protein: 13g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 37mg | Sodium: 707mg | Potassium: 554mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1942IU | Vitamin C: 79mg | Calcium: 292mg | Iron: 2mg