Cheesy Broccoli and Cauliflower Casserole Recipe

This casserole is always a hit around the holidays. It can be prepped night before to make things easy!

Everyone eats their greens when they are covered in a rich cheese sauce! My favourite part is always the sprinkle of crispy onions on top! You can find these onions in a package from most grocery stores!

Ingredients

8 cups

Broccoli florets

4 cups

Cauliflower florets

2 cans

Mushrooms (Or saute your own. you want about 1 1/4 cups of sliced sauteed mushrooms when they are cooked down)

1/4 cup

Donia Farms Unsalted Butter

3 Tbsp

All purpose flour

1 clove

garlic, minced

1 1/2 cups

Donia Farms Milk, 3.25%

1/2 tsp

Pepper

1/4 tsp

Salt

2 cups

Old Cheddar Cheese, shredded, plus more for topping

1 cup

Crispy onions, store bought

Instructions

Steam your broccoli and cauliflower for a few minutes until the just become tender.
Meanwhile, make the cheese sauce: add the butter and garlic to a saucepan and sauté for two to three minutes. Whisk in the flour and Slowey add the milk. Next, add the salt, pepper and cheese and stir until melted.
Add the broccoli, cauliflower and mushrooms to a 9 x 13 casserole dish. Add the cheese sauce and stir to combine. Next, sprinkle the casserole with a light layer of shredded cheese.

At this point the casserole can be covered and refrigerated for up to 1 day.
Preheat the oven to 350 degrees. Bake the casserole for 30 minutes. Before serving, sprinkle with a generous amount of crispy onions. Enjoy!