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Broccoli and Cauliflower Casserole

Source of Recipe


Cooking with Paula Deen (September / October 2008)



List of Ingredients



• ½ cup butter
  
• 1 small onion, chopped
  
• 1 (8-ounce) package sliced fresh mushrooms
  
• ¼ cup all-purpose flour
  
• 1½ cups whole milk
  
• 1 cup sour cream
  
• 1 cup shredded Gruyère cheese
  
• 1 tsp salt
  
• 1 tsp ground black pepper
  
• 6 cups fresh broccoli florets, steamed until crisp-tender
  
• 4 cups fresh cauliflower florets, steamed until crisp-tender
  
• 1 cup panko
  
• 2 Tbsp butter, melted
  






Instructions



1. Preheat oven to 350° F. Lightly grease an 11- x 7-inch baking dish.
   
   
2. In a large skillet, melt butter over medium heat. Add onion and mushrooms, and cook for 5 minutes. Stir in flour, and cook for 2 minutes, or until mixture thickens. Stir in sour cream, cheese, salt and pepper, stirring until smooth. Stir in broccoli and cauliflower, and spoon into prepared baking dish. Bake for 25 minutes.
   
   
3. In a small bowl, combine breadcrumbs and melted butter. Sprinkle evenly over casserole. Bake for 15 to 20 minutes, or until bread crumbs are golden brown and casserole is hot and bubbly. Serve immediately.
   
   Makes about 6 to 8 servings.