Tiny New York Kitchen: Broccoli & Cauliflower Casserole

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By Victoria Hart Glavin of Tiny New York Kitchen

Whether you’re hosting a holiday dinner or bringing a dish to a holiday potluck, you’ll need an easy and delicious “go to” dish to make. Broccoli & Cauliflower Casserole will quickly become a favorite that you may want to incorporate into your menu planning throughout the year.

Ingredients

1/2 Cup Palin Dry Bread Crumbs

1/4 Cup Plus 2 Tablespoons Grated Parmesan Cheese (Divided)

3 Tablespoons Butter (Melted)

1 1/2 Teaspoons Italian Herbs (Divided)

16 Ounces Broccoli (Trimmed)

16 Ounces Cauliflower (Trimmed)

3 Tablespoons Butter

1 Large Onion (Chopped)

2 Tablespoons Unbleached Flour

1 Teaspoon Garlic Salt

1/4 Teaspoon Freshly Ground Pepper

1 1/4 Cups Whole Milk

4 Ounces Cream Cheese (Cubed)

Preheat oven to 350 degrees.In a medium-size bowl, mix bread crumbs, 2 tablespoons Parmesan cheese, melted butter, and 1/2 teaspoon Italian herbs. Set aside. Cut up any large broccoli and cauliflower pieces into smaller pieces.

In a large-size skillet melt 3 tablespoons butter over a medium heat. Add onions. Cook and stir 5 minutes. Stir in flour, 1 teaspoon Italian herbs, garlic salt, and pepper. Add milk. Cook and stir for 5 minutes until thick and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese. Cook and stir for 2 minutes until cream cheese is melted. Add broccoli and cauliflower. Toss gently to coat.

Spoon into 2 quart baking dish. Sprinkle top evenly with crumb mixture. Place in oven and cook 40 minutes.  Remove from oven and serve warm.

Serves 10
Prep Time: 30 Minutes
Cook Time: 52 Minutes
Total Time: 82 Minutes

Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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