Broccoli Cauliflower Casserole Healthier Easy And Delicious Preheat the oven to 375° f (190° c). lightly coat an 8×8, 9×9 or gratin baking dish with oil or butter. add 1 2 inches of water into a large pot fitted with a steamer basket. bring the water to a boil. carefully add the broccoli and cauliflower, cover, and simmer until just crisp tender, about 5 minutes. Instructions. preheat oven to 375°f. combine 2 tablespoons butter with bread crumbs and set aside. boil cauliflower in a large pot for 2 minutes. add in broccoli and cook for an additional 2 minutes or until tender crisp. drain well. in a saucepan, melt 2 tablespoons butter. add in flour, stirring until smooth.
Cheesy Broccoli Cauliflower Rice Casserole Preheat oven to 325 degrees f. grease 2 quart baking dish and set aside. in a saucepan combine soup, sour cream, 1 c. cheese and 1 1 4 c. fried onions. stir over medium heat until blended. add broccoli and cauliflower (thawed), stir until combined. transfer to prepared baking dish. Drain and transfer to a baking dish. while the broccoli and cauliflower are cooking, melt butter in a saucepan over medium heat. add flour and stir until browned and bubbling, 3 to 4 minutes. whisk in half and half and mustard; bring to a boil. reduce the heat to medium low and simmer until sauce thickens, about 2 minutes. Preheat your oven, preheat the oven to 375 degrees fahrenheit and grease a large 9 inch by 13 inch (or equivalent) baking dish. make the roux. heat a medium pot over medium low heat and add the butter. melt the butter in the pot and add the flour, whisking constantly for about 1 2 minutes. Taste for salt and add if desired. remove from the heat and pour into a non stick two quart baking dish or casserole, spreading into the pan evenly. in a separate bowl, melt 4 tablespoons of butter in a microwave safe bowl. add the panko crumbs to the bowl and mix until the crumbs are thoroughly and evenly coated.
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