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- Broccoli-Cauliflower Casserole
-
- 1 head (large) broccoli
- 1 head cauliflower
- 6 T. butter
- 1/2 whole medium onion, diced
- 2 cloves garlic, minced
- 1/4 c. flour
- 2 1/2 c. low sodium chicken broth
- 4 oz. weight cream cheese, room temperature
- 1/4 tsp. salt
- 1/2 tsp. black pepper
- 1/4 tsp. seasoned salt, more to taste
- 1/4 tsp. paprika
- 1 1/2 c. grated Monterey Jack cheese, more to taste
- 1 T. butter
- 1/3 c. seasoned breadcrumbs
- Directions
- Directions Break the broccoli and cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then remove them from the heat. Set aside. In a large skillet, melt the 6 tablespoons of butter and saute the onion and garlic until the onion starts to turn translucent, about 3-4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for another 45 seconds. Pour in broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the softened cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm. In a small bowl, stir together the breadcrumbs and melted butter. Set aside. Layer half the broccoli and cauliflower in a small casserole dish. Pour on half the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese. End with a sprinkling of breadcrumbs. Bake in a 375 degree oven for 25-30 minutes, until cheese is melted and bubbly and the breadcrumbs are golden brown. Serve warm.
- Provided by:
- Ree Drummond, The Pioneer Woman
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