Pioneer Woman Broccoli Cauliflower Casserole

Pioneer Woman broccoli cauliflower casserole turns fresh florets, cream cheese and monterey jack into a bubbly, golden-crusted side dish in 40 minutes. This make-ahead cheesy vegetable casserole fits Thanksgiving, Sunday dinner, Christmas, potlucks and busy weeknights.

Whisk the flour into the butter and onions for a full 45 seconds before the broth goes in, because that cooks out the raw flour taste. Skip it and the sauce turns pasty instead of smooth and silky.

Tossing the breadcrumbs with melted butter before they go on top gives you a crunchy, golden crust that plain crumbs can't match. Steaming the florets for just 3 to 4 minutes keeps them from turning mushy under all that creamy sauce.

Pioneer Woman Broccoli Cauliflower Casserole

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Calories

316

kcal

Tender broccoli and cauliflower sit in a smooth, cheesy cream sauce under a buttery, crunchy crumb topping. Once it bakes, the edges bubble and the top turns deep golden brown.

Ingredients

• 1 large head broccoli
  

• 1 head cauliflower
  

• 6 tbsp. butter, plus 1 Tbsp. melted butter, divided
  

• 1/2 medium onion, diced
  

• 2 cloves garlic, minced
  

• 1/4 c. all-purpose flour
  

• 2 1/2 c. low-sodium chicken broth
  

• 4 oz. cream cheese, room temperature
  

• 1/4 tsp. salt
  

• 1/2 tsp. ground black pepper
  

• 1/4 tsp. seasoned salt, plus more to taste
  

• 1/4 tsp. paprika, plus more for sprinkling
  

• 1/3 c. seasoned breadcrumbs
  

• 1 1/2 c. grated monterey jack cheese, plus more to taste
  

Directions

• Steam the florets: Break 1 large head broccoli and 1 head cauliflower into small florets, cutting off the thick stalks as you go. Steam them for 3 to 4 minutes until the broccoli is bright green, then set them aside.
• Saute onion and garlic: Melt 6 tablespoons butter in a large skillet, then add 1/2 medium diced onion and 2 cloves minced garlic. Saute for 3 to 4 minutes until the onion starts to turn translucent.
• Make the roux: Sprinkle 1/4 cup all-purpose flour over the onions and whisk to combine. Cook for 45 seconds more so the flour loses its raw taste.
• Build the cream sauce: Pour in 2 1/2 cups low-sodium chicken broth, whisking constantly, and cook until the sauce thickens. Then reduce the heat to low and add 4 ounces room temperature cream cheese, 1/4 teaspoon salt, 1/2 teaspoon pepper, 1/4 teaspoon seasoned salt and 1/4 teaspoon paprika.
• Season the sauce: Stir until the sauce is nice and smooth, then taste and adjust the seasonings. Keep it warm while you finish the topping.
• Mix the crumb topping: Combine 1/3 cup seasoned breadcrumbs and 1 tablespoon melted butter in a small bowl. Set it aside until the casserole is layered.
• Layer the casserole: Layer half the broccoli and cauliflower in a small casserole dish, pour on half the cream sauce, then sprinkle on half of the 1 1/2 cups grated monterey jack. Add a little paprika on the cheese, then repeat the layers and finish with the buttered breadcrumbs.
• Bake until golden: Bake in a 375°F oven for 25 to 30 minutes. It's ready when the cheese is melted and bubbly and the breadcrumbs are golden brown, so serve it warm.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO 11-inch balloon whisk, OXO 4-sided box grater. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I swap the chicken broth for something else?

Vegetable broth works the same way, so use it if you want a vegetarian side dish. Just pick a low-sodium one, because the cheese and seasoned salt already bring plenty of salt.

Why did my casserole turn out watery?

Watery casserole usually means the florets were overcooked or not drained well after steaming. Stick to 3 to 4 minutes and shake off the extra moisture before layering.

Can I double this recipe for a crowd?

Yes, double everything and bake it in a 9x13 baking dish instead of a small one. Keep an eye on it near the end, since a bigger dish may need a few extra minutes to bubble in the middle.

Can I bake it in a different dish?

Any oven-safe baking dish of similar size works, like a 2-quart casserole or a deep pie plate. A shallower dish spreads the layers out, so check it a little earlier.

What's the most common mistake with this casserole?

Skipping the taste test on the sauce is the big one, since the florets are mild and need a well-seasoned sauce to carry them. Adjust the salt, pepper and paprika before you layer anything.