Side Dishes
Cheesy Broccoli-Cauliflower Casserole with Rye Crumb Topping
Everyone has that favorite dish — the one we wait in anticipation for all year because it only graces the table that one special day. This variation on the traditional broccoli-rice casserole adds cheese and cauliflower to the mix, along with a rye crumb topping.
Ingredients
FOR THE CASSEROLE—
FOR THE CRUMB TOPPING—
FOR THE SAUCE—
Test Kitchen Tip
Instead of using processed cheese, make a sauce with strong-flavored cheeses like Gouda and Emmental.
Instructions
Preheat oven to 375°.
Blanch broccoli and cauliflower in a pot of boiling salted water, 3 minutes. Drain and immediately shock in ice water; set aside.
Combine crumbs with melted butter in a bowl until coated, then season with salt and pepper.
Melt 3 Tbsp. butter in a large saucepan over medium heat. Add shallots and caraway seeds; cook until seeds are toasted, 3 minutes.
Whisk in flour, coating shallots; cook 1 minute. Whisk in milk and Dijon, cooking until sauce slightly thickens, 8 minutes (do not boil). Add Gouda; stir until melted. Add Emmental; stir until melted. Season sauce with salt and pepper.
Stir broccoli, cauliflower, and rice into sauce. Transfer mixture to a 2-quart baking dish.
Sprinkle crumb topping over casserole, and bake casserole until bubbly, about 35 minutes. Let casserole rest 10 minutes before serving.
After blanching the vegetables, shock in ice water to stop cooking and retain the broccoli’s color.
Stir the rice and vegetables into the cheese sauce to coat thoroughly before transferring to baking dish.
Nutritional Facts
Nutritional Facts
Per serving
Calories: 283
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 43mg 14%
Sodium 224mg 9%
Carbs 28g 9%
Fiber 3g 12%
Protein 11g
*Percent Daily Values are based on a 2,000 calorie diet.