Cheesy Broccoli Cauliflower Casserole Food

CHEESY BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted., Place vegetables in a 2-qt. baking dish coated with cooking spray; sprinkle with ham. Pour sauce over ham. Place bread crumbs in a small bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole. , Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly.

BROCCOLI CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
• Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
• Bake in preheated oven until browned and bubbling, about 40 minutes.

BROCCOLI AND CAULIFLOWER CHEESE CASSEROLE

Steps:

• Bring a large pot of lightly salted water to a boil. Add broccoli and cauliflower and cook uncovered until tender yet firm to the bite, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain and transfer broccoli-cauliflower to a baking dish.
• Melt butter in a saucepan over medium heat; add flour and stir until browned and bubbling, 3 to 4 minutes. Whisk half-and-half and Dijon mustard into butter-flour mixture; bring to a boil, reduce heat to medium-low, and simmer until cream sauce is thickened, about 2 minutes.
• Stir 2/3 cup Cheddar cheese, Parmesan cheese, and paprika into cream sauce; cook and stir until cheeses are melted. Season sauce with salt and pepper. Pour sauce over broccoli-cauliflower mixture and top with 3 tablespoons Cheddar cheese and bread crumbs.
• Bake in the preheated oven until topping is lightly browned, 15 to 20 minutes.

BROCCOLI & CAULIFLOWER CASSEROLE

Steps:

• Preheat oven to 375°F. Coat a 2-quart baking dish with cooking spray; set aside.
• Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil. Add cauliflower florets first, then top with broccoli florets; steam, covered, until slightly tender, about 6 minutes. Remove the vegetables from the pot; set aside. Discard the water and clean the pot.
• Heat 2 tablespoons butter in the pot over medium heat. Add flour and cook, stirring constantly, until nutty, about 1 minute. Gradually stir in milk, whisking constantly, until simmering. Whisk in cream cheese, garlic powder, onion powder, pepper and salt. Cook, whisking constantly, until thickened and smooth, about 2 minutes. Reduce heat to low and gradually add Cheddar, whisking until melted after each addition. Remove from heat. Add the broccoli and cauliflower to the sauce and stir to coat. Transfer to the prepared baking dish.
• Microwave the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Stir in panko and Parmesan until fully coated; sprinkle evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

CHEESY BROCCOLI AND CAULIFLOWER

Steps:

• Cut broccoli and cauliflower into florets, discarding outer leaves and stems.
• You should have about 8 cups broccoli florets and 4 cups cauliflower.
• In a large pot, bring 8 cups of lightly salted water to a boil.
• Add cauliflower; cook 2 minutes.
• Add broccoli; cook an additional 6 minutes or until vegetables are crisp tender. Drain.
• While vegetables are cooking, make Cheese Sauce:.
• In a medium-size saucepan, melt butter over medium heat. Whisk in flour and cook 1 minute.
• Gradually whisk in the milk; continue to whisk until smooth. Bring to a boil.
• Remove from heat and stir in cheese, mustard, chiles, hot-pepper sauce and salt.
• Stir until smooth. If a thinner sauce is desired, stir in a few more tablespoons of milk.
• To serve, place vegetables in large serving dish and pour cheese sauce over the top. Serve immediately.
• Do Ahead: Cook vegetables, rinse under cold water to stop cooking. Drain and refrigerate. Prepare sauce; let cool, then cover and refrigerate up to a day ahead.
• To serve, uncover; remove from refrigerator and let stand 30 minutes.
• Reheat separately in microwave oven (adding more milk to sauce as needed).

CHEESY CAULIFLOWER CASSEROLE

Steps:

• Preheat your oven's broiler.
• Combine saltine crackers and butter in small bowl, mash until soft. Set aside.
• Place steamed cauliflower into a 9 x 13 inch casserole dish.
• In a small saucepan, combine milk and mayonnaise with whisk.
• Bring mixture to a boil; boil for 1 minute.
• Remove the pan from heat and stir in cheese until melted.
• Pour over cauliflower.
• Crumble cracker mixture over cauliflower.
• Broil until golden brown.

CHEESY BROCCOLI & CAULIFLOWER CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees F. I served this Cheesy side dish with BABY BACK RIBS, based in a HOMEMADE SUGAR FREE BBQ SAUCE. I will share the recipe soon.
• 2. This is the amount of Broccoli and Cauliflower that I used in this recipe, it came to about 8 total combined cup for both. I cored the cauliflower & cooked it whole, then trimmed the broccoli stems and cut them in large pieces.
• 3. Fill a large pot or saucepan half filled with water, cover with a lid, and heat over medium high heat and bring to a boil. NOTE: I DID NOT ADD SALT TO THE WATER BY CHOICE. You may want to add salt if desired. Cook about 5 to 7 minutes, then drain in colander.
• 4. Add hot veggies back into pot and cover with a lid so that the excess liquid can drain into the pot. Then retrieve veggies by hand and break into smaller pieces
• 5. Chop the shallot and mince the garlic & add into a medium size sauce pan, add in the butter, then heat over medium low heat till butter melts, and shallots and garlic begin to cook, add in the almond flour and stir to blend together then add in the evaporated milk, & whisk or stir until milk becomes slightly thickened, add in the heavy cream and continue to cook, add steak seasoning, & stir as mixture begins to thicken slightly, add in the finely shredded colby and monterey jack cheese. Continue to stir.
• 6. Now add in the parmesan cheese, one cup of the cheddar. Can remove from heat, if desired. and stir until cheese melts.
• 7. Now add some of the cooked broccoli and cauliflower into the cheese mixture, stirring carefully, so as not to break the veggies into tiny pieces. Repeat until all the veggies has been added.
• 8. Spray a 9 X13 Size casserole dish with non stick cooking spray. Add half of the cheesy veggies to the dish then top with half of the mozzarella and half the remaining cheddar. Repeat with the veggies, and top with the remaining cheeses.
• 9. Place dish in preheated 350 degree F. oven and bake for 30 to 35 minutes until casserole is hot and bubbly or cheese melts. Remove from oven allow to cool about 10 to 15 minutes before serving.
• 10. NUTRITIONAL INFORMATION FOR THIS RECIPE: Serves 15 as a side. Calories 259, Fat 19 G, Cholesterol 61Mg.,Sodium 411Mg, Potassium 266Mg, Total Carbs6 G, Dietary Fiber 2 G, NET CARBS PER SERVING 4, Sugars 4, Protein 15G.