Broccoli Cauliflower Casserole
This wonderfully cheesy side dish makes vegetables the star of the show at your dinner table.
Servings 4
Calories 423
Ingredients
- 2 tablespoons butter
- 1½ cups sharp cheddar cheese shredded
- ½ cup parmesan cheese shredded
- 1 tablespoon cornstarch
- 12 oz evaporated milk (1 can)
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 8 ounces broccoli and cauliflower florets steamed until just underdone
- ⅛ cup Parmesan cheese shredded (to sprinkle on the top)
Instructions
- Preheat the oven to 350F/180C
- Steam your broccoli and cauliflower. Set aside.
- In a large bowl, combine both kinds of cheese, and cornstarch - set aside.
- In a large saucepan, melt butter on medium heat. Stir in evaporated milk, garlic powder, and paprika.
- Add the cheese mixture and stir until the cheese has melted (about 2-3 minutes) and the mixture becomes a thick, smooth sauce.
- Remove from heat, add the broccoli & cauliflower into the sauce and toss to coat. Add to an 8-inch oven safe dish.
To make the topping:
- Top with the grated Parmesan cheese
- Bake 1 hour, or until golden and cooked through.
Notes
- Always use a good quality cheddar to make a cheese sauce, it really makes a difference to the taste!
- When steaming the cauliflower, steam until slightly tender, but not soft. It will finish cooking in the oven.
- Have all your ingredients ready before you start the sauce. Things move fast when making the sauce. If you have to stop to grate cheese, it could end in disaster.
- For an extra kick of flavor, use mature cheddar.
- Add a breadcrumb topping to give the dish extra texture.
- You can use or frozen broccoli and cauliflower that's thawed and drained well in place of steamed fresh.
Nutrition
Calories: 423 | Carbohydrates: 15g | Protein: 23g | Fat: 30g | Saturated Fat: 19g | Cholesterol: 95mg | Sodium: 672mg | Potassium: 501mg | Fiber: 1g | Sugar: 10g | Vitamin A: 1171IU | Vitamin C: 29mg | Calcium: 725mg | Iron: 1mg