Broccoli and Cauliflower Casserole

This broccoli and cauliflower casserole can be served at holidays, potlucks, or any week night as a side dish for dinner.  Heck, it can be dinner.  It’s creamy, cheesy, and the buttery cracker topping gives it that crunch-factor.  It’s a twist on the broccoli casserole with the cream of something soup and mayonnaise but without those ingredients.  You won’t even miss them.

Broccoli and Cauliflower Casserole

5 from 1 vote

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Ingredients

• 4 cups fresh broccoli florets cut into bite-size pieces
• 4 cups fresh cauliflower florets cut into bite-size pieces
• 8 tbsp unsalted butter divided
• 1/4 cup flour
• 1 cup milk
• 1/2 cup half-n-half
• 1/2 cup reduced fat sour cream
• 1 small onion diced
• 2 cloves of garlic minced
• 1 egg lightly beaten
• 1 cup shredded extra sharp cheddar cheese divided
• 1 cup shredded Italian blend cheese divided
• 2 sleeves of Ritz crackers crushed, divided
• salt and pepper to taste

Instructions

• Preheat oven to 350 degrees. Lightly spray a 13x9 baking dish with cooking spray.
• Place crackers into a gallon size resealable bag and crush with fingertips till they resemble small crumbs, set aside.
• Bring a large pot of water to a boil. Add broccoli and cauliflower and boil for 3 minutes.
• Drain into a colander, immediately rinse with cold water. Let drain for a minute or two and then place vegetables into a large bowl.
• Melt 6 tablespoons of the butter in the same pot you cooked the broccoli and cauliflower in over medium heat.
• Add the onions and cook until soft, about 3 minutes, stirring occasionally. Add the garlic and cooked one more minute.
• Add the flour to the onions and garlic and whisk until smooth coooking for about 30 seconds.
• Whisk in the milk and half-n-half and simmer till thickened, whisking constantly.
• Remove from heat - stir in sour cream and add salt and pepper to taste.
• Pour sauce into the bowl with the broccoli and cauliflower and mix together.
• In a small bowl, combine the beaten egg, 1/2 cup of the shredded extra sharp cheddar cheese, 1/2 cup of the Italian blend cheese, and 1/2 cup of the crackers crumbs. Add cheese mixture to broccoli and cauliflower and combine well.
• Transfer casserole to the prepared baking dish.
• Melt the remaining 2 tablespoon of butter and pour into the bag of remaining cracker crumbs - mix well. Add in the remaining 1/2 cup of the shredded extra sharp cheddar cheese, 1/2 cup of the Italian blend cheese and mix into cracker crumbs. Sprinkle breadcrumb topping over the casserole.
• Bake for 45 minutes, until filling is hot and bubbly. Check after about 30 minutes and cover with foil if topping is browning too quickly. Let stand a few minutes before serving.
• Inspired by Kristine's Kitchen

Enjoy!