Broccoli and cauliflower casserole is a classic side dish, and the Pioneer Woman brings her signature comforting touch to this cheesy delight. This recipe transforms simple vegetables into a rich and flavorful casserole that’s perfect for family dinners or potlucks. Easy to prepare and satisfying to eat, this Pioneer Woman Broccoli Cauliflower Casserole is set to become a new favorite in your kitchen.
Ingredients
- 1 head cauliflower, broken into small florets
- 1 head broccoli, broken into small florets
- 8 tablespoons butter, divided
- 1 onion, chopped
- 2 cloves garlic, minced
- 6 tablespoons all-purpose flour
- 2 cups chicken broth
- 4 ounces cream cheese, softened
- 1 teaspoon seasoned salt
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika, plus more for sprinkling
- 1 cup shredded cheddar cheese, divided
- 1/2 cup breadcrumbs
Instructions
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Preheat your oven to 375°F (190°C).
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Prepare the vegetables. Break the cauliflower and broccoli into very small, bite-sized florets using your hands. This ensures they cook evenly and incorporate well into the casserole.
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Steam the florets. Place the broccoli and cauliflower florets in a steamer basket over simmering water. Steam until they are just slightly tender, about 3 to 4 minutes. You want them to retain a bit of bite as they will continue cooking in the oven. Set aside the steamed vegetables.
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Make the cheese sauce base. In a large skillet, melt 6 tablespoons of butter over medium heat. Add the chopped onion and minced garlic and sauté until the onion becomes translucent, approximately 3 to 4 minutes, releasing their aromatic flavors.
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Create the roux. Sprinkle the flour over the onion and garlic mixture in the skillet. Stir continuously to incorporate the flour and cook for about a minute. This creates a roux, which will thicken the cheese sauce beautifully.
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Form the creamy sauce. Pour in the chicken broth, stirring constantly to prevent lumps from forming. Continue to cook the sauce, stirring occasionally, until it begins to thicken, about 3 minutes.
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Add cream cheese and seasonings. Reduce the heat to low. Add the softened cream cheese to the sauce and stir until it is completely melted and the sauce is smooth and creamy.
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Season the sauce. Stir in the seasoned salt, kosher salt, black pepper, and paprika to enhance the flavor of the cheese sauce. Turn off the heat and set the delicious cheese sauce aside.
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Prepare the breadcrumb topping. In a small bowl, combine the breadcrumbs and the remaining 2 tablespoons of melted butter. Blend them together with a fork until the breadcrumbs are evenly coated and crumbly. This buttery breadcrumb topping will add a delightful texture to the casserole.
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Assemble the casserole. Butter a small 2-quart casserole dish. Add half of the steamed broccoli-cauliflower mixture to the bottom of the dish. Pour half of the prepared cheese sauce over the vegetables, then sprinkle with half of the shredded cheddar cheese and a little paprika.
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Repeat layers. Repeat the layers with the remaining broccoli-cauliflower mixture, cheese sauce, and cheddar cheese, and a sprinkle of paprika. Finally, top the casserole evenly with the buttery breadcrumbs.
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Bake to golden perfection. Bake the assembled casserole in the preheated oven for 25 to 30 minutes, or until the breadcrumbs are golden brown and the casserole is bubbly around the edges, indicating it’s heated through and the cheese is melted and gooey.
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Serve hot. Let the casserole cool slightly before serving. Serve this Pioneer Woman Broccoli Cauliflower Casserole nice and piping hot as a comforting and cheesy side dish.
Make ahead:
The casserole can be assembled ahead of time and stored, unbaked, in the refrigerator for up to 24 hours. If baking straight from the fridge, add an extra 10 minutes to the baking time to ensure it is heated through properly. Enjoy!
