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.
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.
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.
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 43mg 14%
Sodium 224mg 9%
Carbs 28g 9%
Fiber 3g 12%
*Percent Daily Values are based on a 2,000 calorie diet.