Creamy Broccoli Cauliflower Casserole

Yippeee…. It’s my turn again

I know ya’ll are busy preparing your Thanksgiving meal so I will cut to the chase. No chit-chat today. I just wanted to share one of my favorite veggie casseroles with you. Enjoy!

Creamy Broccoli Cauliflower Casserole

Ingredients:

• 2 cups broccoli crowns, very coarsely chopped
• 3 cups cauliflower florets, very coarsely chopped
• 1 stick butter
• 2 cloves garlic, minced
• 1/3 cup finely chopped onion
• ½ teaspoon salt
• ½ teaspoon black pepper
• ¼ cup all-purpose flour
• 1 cup milk
• 1/3 cup white wine or chicken stock
• 4 –oz cream cheese, room temperature
• 1 box frozen chopped spinach, thawed and squeezed dry
• 1 ½ cup grated Parmesan cheese, divided

Preheat oven to 350 degrees. Spray a shallow baking dish with non-stick cooking spray.

Partially cook broccoli and cauliflower, either by steaming in a pot on the stove or in the microwave. Immediately pour into a colander and rinse with cold water to stop cooking process. Set aside to drain.

In a heavy skillet, melt butter over medium heat. Add the garlic, onion, salt and pepper and sauté, stirring frequently for two minutes. Sprinkle with flour and stir to smooth out any lumps. Cook and stir for one minute.

Slowly pour in the milk and wine or chicken stock, whisking constantly. Cook and stir for three minutes. Add cream cheese and stir until melted. Remove from heat. Stir in the spinach and ¾ cup of the Parmesan cheese.

Mix the sauce and the vegetables in a large bowl and then transfer to prepared baking dish. Top with remaining cheese and bake for 30 minutes.

Sweetest Blessings,
LeAnn