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Cauliflower-Broccoli Cheese Bake

One of the first dishes my mom taught me is a tasty pairing of cauliflower, cheese and broccoli. It's absolutely my best side. —Devin Mulertt, Napa, California
  • Total Time
    Prep: 15 min. Bake: 50 min. + standing
  • Makes
    9 servings

Ingredients

  • 2 tablespoons butter
  • 1 small onion, chopped
  • 2 tablespoons all-purpose flour
  • 1/2 cup 2% milk
  • 1 package (8 ounces) Velveeta, cubed
  • 1/4 teaspoon salt
  • 3 large eggs, lightly beaten
  • 2 packages (12 ounces each) frozen broccoli-cauliflower blend, thawed

Directions

  • Preheat the oven to 325°. In a Dutch oven, heat the butter over medium-high heat. Add onion; cook and stir until tender, 2-3 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cheese and salt until cheese is melted.
  • Remove from heat. Gradually whisk in eggs. Stir in vegetable blend. Transfer to a greased 8-in.-square baking dish. Bake, uncovered, until set, 50-60 minutes. Let stand 10 minutes before serving.

Test Kitchen tips
  • Try this casserole as a side dish with dinner, or pop it on your brunch buffet.
  • Feel free to use all broccoli or cauliflower if you're not a fan of one of them.
  • Nutrition Facts
    1 piece: 170 calories, 11g fat (6g saturated fat), 95mg cholesterol, 461mg sodium, 8g carbohydrate (2g sugars, 1g fiber), 8g protein.

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