Ingredients for Another Broccoli And Cauliflower Casserole
- 4 tablespoons butter, divided
- 1 medium onion, chopped
- 8 ounces fresh mushrooms, sliced
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 cup sour cream
- 1 cup grated Gruyere cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups broccoli and cauliflower florets (premixed bag)
- 4 cups broccoli and cauliflower florets (premixed bag)
- 1/2 cup panko breadcrumbs
- cooking spray (for greasing, optional)
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How to Make Another Broccoli And Cauliflower Casserole
- Preheat oven to 350°F (175°C).
- Lightly grease an 11x7 inch baking dish.
- Melt 2 tablespoons of butter in a large skillet over medium heat.
- Add 1 medium onion, chopped, and 8 ounces of sliced fresh mushrooms. Cook for 5 minutes, stirring occasionally.
- Stir in 2 tablespoons of all-purpose flour and cook for 2 minutes, stirring constantly until smooth.
- Gradually whisk in 1 1/2 cups of milk and cook for 2-3 minutes, or until the sauce thickens.
- Stir in 1 cup sour cream, 1 cup grated Gruyere cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth.
- Add 4 cups of chopped broccoli and cauliflower florets (a pre-mixed bag works great!). Stir gently to combine. Spoon the mixture into the prepared baking dish.
- Bake for 25 minutes.
- In a small bowl, combine 1/2 cup panko breadcrumbs with 2 tablespoons of melted butter.
- Sprinkle the panko mixture evenly over the casserole.
- Bake for an additional 15-20 minutes, or until the breadcrumbs are golden brown and the casserole is hot and bubbly.
- Let stand for 5 minutes before serving. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
27g
Fat
109g
Carbs
10g
