Broccoli and Cauliflower Casserole

My contribution to Thanksgiving dinner:  taking something healthy and wholesome to an unhealthy and unwholesome level.  Except, I kind of messed it up and it was slightly watery and needed salt.  BUT ANYWAYS…I’ll get it right next year.

It’s Rose’s recipe.  It’s a perfect addition to a turkey dinner or to any buffet table.

Source: Rose

Broccoli and Cauliflower Casserole

1 head cauliflower
1 head broccoli
1 onion, cut into large chunks
4 tablespoons butter, separated
2 tablespoons flour
1/4 teaspoon each salt and pepper
1 cup milk
3 ounces cream cheese
1/2 cup grated cheddar cheese
1 cup breadcrumbs

Preparation Instructions

Boil a large pot of salted water.  Add cauliflower and onion and cook, just barely (as in, once it comes back up to a boil after adding the vegetables, allow to boil for 2 minutes).  Remove cauliflower, do the same with the broccoli (using the same water).  Set aside.

In a saucepan, melt 2 tablespoons of butter, stir in flour, pour in milk and work out the lumps with a whisk.  Remove from heat, add cream cheese and stir until smooth.  Grease a 9 x 13 casserole dish, add vegetables and pour the sauce over them.  Combine cheddar cheese, breadcrumbs and 2 tablespoons of butter.  Top the vegetables with this mixture.  Cover with foil and bake at 350F for 35-40 minutes.

Note: you could bake this in advance (best just before you leave for dinner) and then reheat while the turkey is being carved.


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