This Broccoli Cauliflower Cheddar Casserole is super quick & easy to make, plus it’s delicious! Whether you’re hosting Thanksgiving or you need a side dish to bring, this recipe would be a tasty addition! Enjoy!
I’m so excited that Thanksgiving is officially 10 days away! Are you ready? Today I have a recipe for a fabulous side dish, Broccoli Cauliflower Cheddar Casserole!
TO MAKE BROCCOLI CAULIFLOWER CHEDDAR CASSEROLE AHEAD OF TIME:
Time is at a premium when you’re prepping for your Thanksgiving feast. Save time by prepping this recipe the night before. Make the recipe up to baking except DO NOT add the cracker crumbs! Store the cracker crumbs separately, and keep the casserole in the refrigerator overnight. Bring the casserole to room temperature before topping with cracker crumbs and baking.
COOK’S NOTE -BROCCOLI CAULIFLOWER CHEDDAR CASSEROLE:
- You can use either yellow or white extra-sharp cheddar cheese in this recipe, I used white.
- Please shred your own cheese, the per-shredded variety has starches and other agents added to it to prevent clumping. These additives aren’t the best when you’re making a cheese sauce!
- Use a high quality cheddar for best results. I personally love Kerrygold.
- 1 sleeve of Saltine or RITZ Crackers, crushed
- 8 ounces (2 cups) of freshly grated extra-sharp cheddar cheese
- 6 Tablespoons unsalted butter, melted
- 2 large garlic cloves, minced
- Salt & pepper
- 2 Tablespoons all-purpose flour
- 1¼ cups heavy cream
- ¾ cup low-sodium chicken broth
- 1 package (16 ounces) frozen broccoli florets, thawed
- 1 package (16 ounces) frozen cauliflower florets, thawed
- 2 teaspoons dried ground mustard
- Adjust the oven rack to the middle position and preheat to 450 degrees F.
- In a medium bowl add the crushed crackers, 4 tablespoons of melted butter, ¼ cup of shredded cheddar cheese, ¼ teaspoon salt, and ¼ teaspoon pepper. Stir to combine and set aside.
- In a large dutch oven or heavy-bottomed pot, over medium heat add the remaining 2 tablespoons of butter, garlic, and flour. Stir constantly until golden and fragrant, about 1-2 minutes. Slowly whisk in the cream and broth. Stir in broccoli, cauliflower, dry mustard, ½ teaspoon salt, and ½ teaspoon pepper. Bring to a boil and then reduce heat to medium-low and simmer covered, stirring occasionally, until broccoli and cauliflower are nearly tender, 5-8 minutes. Remove pot from heat and stir in remaining cheese until incorporated.
- Pour mixture into a 9×13-inch, or any other 3-quart baking dish and top with cracker crumbs. Bake for 10-15 minutes, or until crumbs are golden brown and crisp. Cool for 10 minutes before serving.