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Broccoli and Cauliflower Casserole

Ingredients:

  • 2 cups water
  • 1/2 teaspoon salt
  • 1 1/2 to 2 pounds of broccoli and cauliflower pieces
  • Milk
  • 4 to 5 tablespoons butter
  • 4 tablespoons flour
  • Salt and pepper to taste
  • Dash nutmeg, optional
  • 2 tablespoons fine dry bread crumbs
  • 1 to 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon paprika

Preparation:

  • In a large saucepan, bring water and salt to a boil. Add broccoli and cauliflower; cook just until crisp-tender.
  • Drain cauliflower, reserving liquid. Add milk to the vegetable liquid to measure 2 1/2 cups.
  • Turn vegetables into a shallow 2-quart baking dish.
  • Melt 3 tablespoons of butter in the saucepan over medium heat.
  • Blend in the flour, stirring until smooth and bubbly, gradually stir in milk mixture.
  • Cook, stirring constantly, until thickened and smooth.
  • Season with the salt, pepper, and nutmeg. Pour sauce over broccoli and cauliflower.
  • Dot with remaining 1 to 2 tablespoons of butter.
  • Combine bread crumbs, parmesan cheese, and paprika; sprinkle over vegetables.
  • Bake at 450° F for about 20 minutes, until casserole is bubbly.
  • Serves 4.

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