Broccoli Cauliflower Casserole

• 份量: 8 servings
• 准备时间: 10 minutes
• 总时间: 40 minutes

配料

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

步骤

Break the broccoli and 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 remove them from the heat. Set aside.

In a large skillet, melt the 6 tablespoons of butter. Add the onion and garlic and saute until the onion starts to turn translucent, 3 to 4 minutes. Sprinkle the flour over the top, whisk to combine, and cook for 45 seconds more. Pour in the broth, whisking constantly, then cook until the sauce thickens. Reduce the heat to low and add the cream cheese, salt, pepper, seasoned salt, and paprika. Stir to combine until the sauce is nice and smooth. Taste and adjust seasonings, making sure it's nice and flavorful! Keep warm.

In a small bowl, combine the breadcrumbs and the 1 tablespoon of melted butter. Set aside.

Layer half the broccoli and cauliflower in a small casserole dish. Pour on half of the cream sauce, then sprinkle on half the cheese. Sprinkle a little paprika on the cheese, then repeat with another layer of broccoli, sauce, and cheese. End with a sprinkling of breadcrumbs. Bake in a 375°F oven until the cheese is melted and bubbly and the breadcrumbs are golden brown, 25 to 30 minutes. Serve warm.

营养

• 卡路里: 316
• 总脂肪: 22 g
• 饱和脂肪: 13 g
• 反式脂肪: 0 g
• 胆固醇: 59 mg
• 钠: 447 mg
• 总碳水化合物: 14 g
• 膳食纤维: 4 g
• 总糖: 4 g
• 蛋白质: 14 g