Quick Description
A wholesome, cheesy vegetable casserole made with broccoli, cauliflower, cherry tomatoes, and a creamy cheese sauce. Perfect as a main dish or hearty side for family dinners.
Servings & Timing
- Servings: 6
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients List
Vegetables
- 1 medium head broccoli (cut into florets)
- 1 medium head cauliflower (cut into florets)
- 1 cup cherry tomatoes (halved)
Cheese Sauce & Topping
- 2 tbsp butter
- 2 tbsp all-purpose flour (or almond flour for low-carb)
- 2 cups milk (whole or 2%)
- 1 cup shredded cheddar cheese
- ½ cup mozzarella cheese (shredded)
- ½ cup Parmesan cheese (grated, divided)
- ½ tsp garlic powder
- ½ tsp paprika (optional)
- Salt & pepper to taste
Instructions
- Preheat Oven: Heat oven to 375°F (190°C). Grease a 9×13” baking dish.
- Blanch Vegetables: Boil broccoli and cauliflower florets in salted water for 3–4 minutes until slightly tender but still crisp. Drain well.
-
Make Cheese Sauce:
- In a saucepan, melt butter. Whisk in flour, cooking 1 minute.
- Slowly add milk, whisking until smooth and thickened (about 5 minutes).
- Stir in cheddar, half the Parmesan, garlic powder, paprika, salt, and pepper. Mix until melted and creamy.
- Assemble Casserole: Spread broccoli and cauliflower in baking dish. Pour cheese sauce evenly over vegetables. Add cherry tomatoes on top.
- Top with Cheese: Sprinkle mozzarella and remaining Parmesan cheese over the dish.
- Bake: Bake uncovered for 25–30 minutes until bubbly and golden brown.
- Serve: Let cool for 5 minutes before serving.
Additional Notes
- Blanching vegetables first keeps them from releasing too much water while baking.
- Cherry tomatoes add sweetness and acidity to balance the rich cheese.
Dietary Info
- Vegetarian
- Gluten-Free Option: Use almond flour or gluten-free flour for sauce.
- Low-Carb/Keto Adaptation: Use heavy cream instead of milk + almond flour for thickener.
Ingredient Details & Substitutions
- Cheddar Cheese: Sharp cheddar gives bold flavor, but mild works too.
- Mozzarella: Melts smoothly; swap with provolone or fontina.
- Parmesan: Adds saltiness and crisp topping.
- Broccoli/Cauliflower: Can substitute with zucchini or spinach.
Recipe Variations & Serving Suggestions
- Protein Boost: Add cooked chicken, ground turkey, or bacon bits.
- Spicy Version: Mix chili flakes or jalapeños into cheese sauce.
- Lighter Version: Use low-fat cheese and milk.
- Serving Ideas: Pairs well with garlic bread, roasted meats, or fresh salad.
Storage & Make-Ahead
- Refrigerate leftovers up to 3 days.
- Reheat in oven at 350°F for 10–15 minutes.
- Freeze before baking (up to 2 months). Bake from frozen at 375°F for 45 minutes.
