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Broccoli And Cauliflower Casserole
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- #71736
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
2 cups water
1/2 teaspoon salt
1 1/2 pound broccoli and cauliflower pieces
milk
5 tablespoons butter
4 tablespoons flour
salt and pepper, to taste
1 dash nutmeg, optional
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan cheese
1/8 teaspoon paprika
directions
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 1-2 tablespoons of butter.
Combine bread crumbs, Parmesan cheese, and paprika; sprinkle over vegetables.
Bake at 450 degrees F for about 20 minutes, until casserole is bubbly.
added by
souschefmatthew12345
nutrition data
230 calories, 16 grams fat, 17 grams carbohydrates, 7 grams protein per serving.
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reviews & comments
February 16, 2014
This is very delicious, and not hard to do. I think it will go great as a side dish with almost any type meal. I used light margarine, and doubled the recipe with no problem. I found it easier to mix the flour with the hot margarine by using a whisk and adding a little of the milk mixture as soon as it began to thicken because it tends to thicken too quick. Then I just kept adding the milk mixture as needed until the sauce thickened just right.