Side dishe for 8

Broccoli Cauliflower Sprout Casserole

Name: Broccoli Cauliflower Sprout Casserole
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 lb cauliflower florets; 8 oz broccoli; 8 oz brussels sprouts; 2 cups onion; 1 tsp olive oil or butter; 1/4 cup butter; 1/4 cup flour; 1/2 cup heavy cream; 1 cup milk; 4 oz freshly grated gruyere cheese; 4 oz freshly grated gouda cheese; 1/4 tsp salt; black pepper (optional); 3/8 cup italian-seasoned breadcrumbs; 1 1/2 tbsp butter

Tender vegetables bake under a creamy Gruyere and Gouda sauce with a buttery seasoned breadcrumb topping.

$1.44per serving $

40 minstart to table

8servings

American Vegetarian Kid-friendly Budget Side dishes Cold-weather comfort Winter

Ingredients

1 lb cauliflower florets
8 oz broccoli
8 oz brussels sprouts
2 cups onion
1 tsp olive oil or butter
1/4 cup butter
1/4 cup flour
1/2 cup heavy cream
1 cup milk
4 oz freshly grated gruyere cheese
4 oz freshly grated gouda cheese
1/4 tsp salt
black pepper (optional)
3/8 cup italian-seasoned breadcrumbs
1 1/2 tbsp butter

Steps

Heat the oven to 400 F and grease a 9-by-13-inch baking dish with the olive oil or butter.
Boil the cauliflower, broccoli, and Brussels sprouts for 5 minutes, then drain well.
Cook the onion in a large skillet with 1 tablespoon of butter over medium heat for 6 minutes.
Melt the remaining butter in the skillet, whisk in the flour, then gradually whisk in the cream and milk; simmer for 4 minutes.
Stir in the Gruyere, Gouda, salt, and pepper, then fold in the vegetables and spread the mixture in the baking dish.
Melt the remaining 1 1/2 tablespoons butter, mix it with the breadcrumbs, sprinkle them over the casserole, and bake for 15 minutes.