Creamy Shallot and Chive Broccoli Cauliflower Casserole
Creamy Shallot and Chive Broccoli Cauliflower Casserole
This Creamy Shallot and Chive Broccoli Cauliflower Casserole is a simple and delicious side dish perfect for any meal. You can have this ready and on the table in less than 1 hour.
If you’re looking for an easy side dish for your next dinner, this Creamy Shallot and Chive Broccoli Cauliflower Casserole is a delicious option! This is a perfect side dish for weeknight dinners, but it’s also great for a holiday meal like Christmas or Thanksgiving dinner because it pairs perfectly with roasted ham or turkey.
About this casserole:
This is an oven baked broccoli and cauliflower casserole with a creamy cheese sauce made with milk and a Shallot & Chive Boursin block of cheese. It’s then topped with buttery bread crumbs and baked in the oven until bubbling, resulting in the most creamy, flavourful and delicious dish!
The ingredients:
Creamy Broccoli Cauliflower Casserole Recipe Tips
- BROCCOLI: Use fresh broccoli or frozen broccoli cut into small florets. Lightly cook the broccoli and drain well or the casserole will be wet.
- CAULIFLOWER: Use fresh or frozen cauliflower cut into small florets. Lightly cook the cauliflower and drain well or the casserole will be wet.
- MILK: I use whole milk (3%), but you can also use 2% milk, cream or half + half cream.
- BOURSIN CHEESE: We love this dish with the Shallot & Chive Boursin cheese. I do think you could use any flavour of Boursin that appeals to you (Garlic & Fine Herbs, or Basil & Chive, or Caramelized Onion & Herbs, or Cracked Black Pepper would also be delicious).
- DISH: Use an oven proof casserole dish, about 9×13 in size.
- LEFTOVERS: Store any leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave.
FAQs about this recipe
How to assemble this casserole:
Here’s a quick visual guide on how to assemble this delicious side dish:
#1: Slightly cook the broccoli and cauliflower. Drain well. Add to a baking dish.
#2: Make the cream sauce with the Boursin cheese.
#3: Add the cheese sauce to the veggies.
#4: Mix well then top with the bread crumbs and bake for 25 minutes.
Creamy Shallot and Chive Broccoli Cauliflower Casserole
Ingredients
Broccoli Cauliflower Casserole:
- 4 cups chopped broccoli small florets
- 4 cups chopped cauliflower small florets
- 2 tbsp butter
- 2 tbsp all purpose flour
- 1 cup whole milk or 2% or heavy cream
- 1 – 150 g package of Shallot & Chive Boursin
- 1/8 tsp salt
- 1/8 tsp ground black pepper
Bread Crumb Topping:
- 2 slices bread made into crumbs
- 2 tbsp melted butter
Instructions
- Preheat your oven to 375 degrees F.
- Mix the breadcrumbs and butter together. Set aside.
- In a large pot boil the cauliflower florets for about 2 minutes at a low boil, then add the broccoli florets and boil for 2 more minutes.
- Remove from heat and drain well (you want to remove as much excess water as possible). I like to let the veggies sit in a strainer in the sink while I make the cream sauce.
- In a large skillet melt 2 tablespoons of butter, then stir in 2 tablespoons of flour. Mix well and cook for about 2 minutes.
- Then slowly whisk in the milk, and simmer the mixture until it becomes thick and bubbly.
- Stir in the Boursin cheese block until melted. This mixture should be smooth and creamy.
- Place the cooked cauliflower and broccoli in an oven safe dish (about 9×13 in size).
- Pour the cheese mixture over the veggies. Mix well.
- Sprinkle the bread crumb mixture evenly over the top of the casserole.
- Bake uncovered for 25 minutes (it should look hot and bubbly).
- Serve immediately.
More Side Dish Recipes
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I hope you enjoy this simple recipe as much as we do! Have a delicious day!
