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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.

a top down image of a dish filled with Creamy Shallot and Chive Broccoli Cauliflower Casserole

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:

  • broccoli
  • cauliflower
  • Shallot & Chive Boursin cheese
  • milk
  • flour, butter, breadcrumbs
  • salt + pepper
a close up of a dish filled with Creamy Shallot and Chive Broccoli Cauliflower Casserole

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

Yes, you can make this easy casserole a day or two ahead of time! Assemble the casserole as directed below in the recipe card, BUT don’t add the breadcrumb topping until you’re ready to bake it. Store the cheesy broccoli-cauliflower portion in an airtight container in the fridge for a day or two, then bring it up almost to room temperature, give it a good stir, then add the breadcrumb mixture and bake as directed.

I don’t recommend freezing this dish. For best results, this side dish is better enjoyed right away.

How to assemble this casserole:

Here’s a quick visual guide on how to assemble this delicious side dish:

a top down image of a dish filled with broccoli and cauliflower

#1: Slightly cook the broccoli and cauliflower. Drain well. Add to a baking dish.

a frying pan filled with milk and a Boursin cheese block

#2: Make the cream sauce with the Boursin cheese.

a top down image of a dish filled with broccoli and cauliflower topped with creamy cheese

#3: Add the cheese sauce to the veggies.

a top down image of a dish filled with broccoli and cauliflower mixed with creamy cheese

#4: Mix well then top with the bread crumbs and bake for 25 minutes.

a top down image of a dish filled with Creamy Shallot and Chive Broccoli Cauliflower Casserole
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Creamy Shallot and Chive Broccoli Cauliflower Casserole

a top down image of a dish filled with Creamy Shallot and Chive Broccoli Cauliflower Casserole

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This Creamy Shallot and Chive Broccoli Cauliflower Casserole is a simple and delicious side dish perfect for any meal. Ready in less than 1 hour.

  • Author: Jo-Anna Rooney
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Side Dish
  • Method: Oven

Ingredients

Units Scale

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)
  • 1150 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

  1. Preheat your oven to 375 degrees F.
  2. Mix the breadcrumbs and butter together. Set aside.
  3. 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.
  4. 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.
  5. In a large skillet melt 2 tablespoons of butter, then stir in 2 tablespoons of flour. Mix well and cook for about 2 minutes.
  6. Then slowly whisk in the milk, and simmer the mixture until it becomes thick and bubbly. 
  7. Stir in the Boursin cheese block until melted. This mixture should be smooth and creamy.
  8. Place the cooked cauliflower and broccoli in an oven safe dish (about 9×13 in size).
  9. Pour the cheese mixture over the veggies. Mix well.
  10. Sprinkle the bread crumb mixture evenly over the top of the casserole.
  11. Bake uncovered for 25 minutes (it should look hot and bubbly).
  12. Serve immediately.

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I hope you enjoy this simple recipe as much as we do! Have a delicious day!

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