Broccoli Cauliflower Casserole

Ingredients

• 2 (16-ounce) packages frozen broccoli, (thawed and drained on paper towels)
• 1 (16-ounce) package frozen Cauliflower (thawed and drained on paper towels)
• 6 tablespoons butter
• 1/2 cup onion (diced)
• 2 cloves garlic (minced)
• 3 tablespoons all-purpose flour
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 1/2 teaspoons paprika
• 3/4 teaspoon dried mustard
• 1 teaspoon Worcestershire sauce
• 3 cups heavy cream
• 1 1/2 cups dried coarse bread crumbs
• 2 cups sharp cheddar cheese, (shredded)

Instructions

1. 1

   Preheat oven to 350ºF (177ºC) and lightly grease a 2-quart baking dish.

2. 2

   Melt butter (6 tablespoons) in a large skillet (large enough to later accommodate all the broccoli and cauliflower). Add onions (1/2 cup) and garlic (2 cloves) and cook until soft and tender.

3. 3

   Add in flour (3 tablespoons), salt (2 teaspoons), pepper (1/2 teaspoon), paprika (1 1/2 teaspoons), dried mustard (3/4 teaspoon), and Worcestershire sauce (1 teaspoon). Whisk together until a smooth paste forms. Cook mixture over medium heat for 1 minute.

4. 4

   Remove skillet from heat and whisk in cream (3 cups) whisking until mixture is smooth.

5. 5

   Replace skillet to medium heat and bring mixture to a boil stirring constantly. Add broccoli (32 ounces) and cauliflower (16 ounces) and mix to evenly coat.

6. 6

   Pour the vegetable and cream mixture into the prepared casserole dish. Sprinkle the top of the casserole evenly with cheese (2 cups) and then bread crumbs (1 1/2 cups).

7. 7

   Bake in the preheated oven for 20 minutes or until the casserole is heated through to the center and the edges are bubbly.