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My hubby left for New York City this week. To send him off, I prepared a "comfort food" themed dinner: smothered mushroom pork chops, mashed potatoes and gravy and this wonderful veggie bake. Most weeks he's traveling, so he eats out a lot. I, on the other hand, am either working from home or at the office during the day, munching on leftovers and vegetables. In the evening, I survive on quick and easy "kid-approved" meals.
At the end of the week, all I want to do is go out to eat for an "adult" dinner, and all he wants is a home-cooked meal. My thought is if I sent him off with a home-cooked meal, he'll owe me a night out when he gets back later this week. Makes sense, right?
We all get sick of just serving plain ole' vegetables. It gets kind of boring and once and awhile you need to spice it up. So when you're in a veggie funk, try this recipe and I'll bet it finds a home in your recipe box! People still have those, right?
To make this dish, here's what you'll need:
- ½ cup herb & garlic bread crumbs (I used Progresso brand)
- 2 tablespoons melted butter
- *16 oz. fresh cauliflower florets
- *16 oz. fresh broccoli florets
- ⅓ cup grated Parmesan cheese + 2 tablespoons, divided
- 2 tablespoons all-purpose flour
- 1 large onion (chopped)
- 1 ¼ cups milk
- 4 oz. cream cheese
- Garlic powder and pepper to taste
*If using frozen vegetables, thaw them first
Preheat your oven to 350 degrees. Cut up your broccoli and cauliflower florets into bite-size pieces. In a bowl, mix 2 tablespoons of the Parmesan cheese, the bread crumbs and the melted butter. Set aside.
Spray a large skillet with nonstick cooking spray and add your chopped onion. Cook until tender and stir in the flour. Season the onions with garlic powder and pepper (to taste) and add the milk and flour. Stir until it starts to thicken.
Add the cream cheese and ⅓ cup Parmesan cheese and mix until the cream cheese is completely melted. Now, add your vegetables and toss them gently to coat.
After you've covered the vegetables with all of that creamy goodness, spoon into a 2-quart casserole dish.
Now sprinkle the top of the vegetables with the crumb mixture you prepared earlier and bake 45 minutes or until it is heated through and the crumb mixture is lightly browned.
And this, my friends, is a heavenly dish.
Broccoli & Cauliflower Parmesan Bake
Ingredients
- ½ cup Progresso herb & garlic bread crumbs
- 2 tablespoons melted butter
- *16 oz. fresh cauliflower florets
- *16 oz. fresh broccoli florets
- ⅓ cup grated Parmesan cheese + 2 tablespoons (divided)
- 2 tablespoons all purpose flour
- 1 large onion (chopped)
- 1 ¼ cups milk
- 4 oz. cream cheese
- *If using frozen vegetables (thaw them first)
- Garlic powder and pepper to taste
Instructions
- Preheat your oven to 350 degrees. Cut up your broccoli and cauliflower florets into bite-size pieces.
- In a bowl, mix 2 tablespoons of the Parmesan cheese, the bread crumbs and the melted butter. Set aside.
- Spray a large skillet with nonstick cooking spray and add the chopped onion. Cook until tender. Season the onions with garlic powder and pepper (to taste) and add the milk and flour. Stir until it starts to thicken.
- Add the cream cheese and ⅓ cup Parmesan cheese. Stir until the cream cheese is completely melted. Add your vegetables and toss gently to coat.
- Spoon into a 2-quart casserole dish, sprinkle the top of the vegetables with the crumb mixture and bake for 45 minutes or until it is heated through and the crumb mixture is lightly browned.
Notes
- Consistent Sizing: Aim for consistent sizing when cutting the broccoli and cauliflower florets into bite-size pieces. This ensures even cooking and a uniform texture throughout the dish. Larger pieces may require longer cooking times, while smaller pieces may cook more quickly and risk becoming mushy.
- Creamy Sauce: Be sure to stir the milk and flour mixture constantly while it thickens to prevent lumps from forming. Adding the cream cheese and Parmesan cheese gradually while stirring continuously helps create a smooth and creamy sauce that coats the vegetables evenly. Adjust the thickness of the sauce by adding more milk if it becomes too thick or simmering longer to reduce it if it's too thin.
- Topping Texture: Pay attention to the texture of the bread crumb topping. If you prefer a crunchier topping, consider increasing the amount of bread crumbs or adding finely chopped nuts for extra texture. Alternatively, for a softer topping, reduce the amount of bread crumbs or mix in some shredded cheese for added richness. Adjust the seasoning in the topping to your preference for a flavorful finish.
Shauna P
I was looking for a different casserole 'side dish' if you will for Christmas one year with my husbands side of the family. I came across this one. I love broccoli, I'm so-so on cauliflower, but I gave it a try. My husband HATES cauliflower (haha) but LOVES this dish.
So I doubled the recipe since there was going to be about 20 or so people- well... it was a HIT! I have been making this dish for (7?) years now because his family insists on me making it every year **for Thanksgiving AND Christmas!** So now I am quadrupling it every time! OH also, fun fact, I have to eat GLUTEN FREE bc I have celiac disease. So I just make my own breadcrumb mixture for the top. Super simple. T=
This is truly amazing thank you!
Sara
I'm SO glad you and your family enjoy this dish, Shauna!
Lisa
Hi, this recipe sounds great! Just wondering if I could use real parmesan cheese that I shred myself instead of the bottled shaker type and would it turn out the same? Also wondering if you have ever tried chopped chicken in the recipe to make it a one dish meal?
Sara
Using real shredded parmesan just will make the texture more cheesy vs. a crunchier topping. Adding some cooked, chopped chicken is a great idea!
Heather
I want to make a gluten free version of this. I know to use gf bread crumbs, but can I substitute corn starch for the flour?
Sara
Yes you can! Use half as much cornstarch as you would flour.
Laurie
How many servings is this for? I need to feed like 20 people.
Sara
Laurie, I would double the recipe.
Heather
Hi! Do you need to boil or steam the fresh veggies at all before adding to soften them? Thanks!
Sara
No, you don't, Heather. The veggies will still have a little crunch to them once the bake is ready. If you do like softer vegetables, you can certainly boil or steam them first - and you could also cut down on the bake time!
Lora
Where does the flour fit in? When you're thickening in the skillet or does it go in the bread crumb mixture?
Sara
Add the flour right after your onions are tender - in the skillet.
Kari
Where does the flour fit in??
Sara
Add the flour right after your onions are tender - in the skillet.
Meghan
Sounds delicious! Can you prepare it a day ahead of time and cook the next day?
Thanks.
Sara
I bet you could, Meghan. I don't see why not! Good luck!
eileen
Just wondering if you could use frozen veggies instead? Would like to make for thanksgiving and need a big amount. thanks
Sara
Eileen, you can ABSOLUTELY use frozen veggies over fresh. Enjoy!
Margaret
Sounds great! Can you estimate how many cups of chopped broccoli and cauliflower 16 oz would be?
Sara
Hi Margaret - 2 cups!
Jenny
Have you ever frozen this? I'm curious how well it does in the freezer. Merci!
Sara
Hi Jenny! I haven't ever froze this, but I think it's a great idea and something I may definitely try!
Megan
How many does this serve?
Sara
Hi Megan! You'll be able to serve at least 6 with this recipe. Good luck and I hope you enjoy it. If you need to feed more, double the recipe and bake it in a 9x13" pan.
BoiledFrog
Great recipe, just one note ... you forgot to add in the flour in the instructions 🙂