Broccoli Cauliflower Casserole
I usually make this dinner while keeping eye on an adventurous 22-month-old, so I have to be quick. I use a bag of frozen broccoli and a bag of frozen cauliflower. I’m a huge fan of frozen, organic vegetables and always make sure to purchase organic varieties that do not contain any additional ingredients (like salt or seasonings). However, if you have some more time on your hands, you could easily prepare this dish with fresh broccoli and cauliflower by simply cleaning, chopping and steaming about one pound each of fresh broccoli and cauliflower. This casserole is my go-to trick to getting my picky toddler (*cough* and husband *cough*) to eat vegetables. By covering it with delicious creamy sauce, made from cottage cheese and cheddar, they don’t even notice that the bulk of this dinner is made from healthy, nutritious vegetables
- 1 pound frozen broccoli
- 1 pound frozen cauliflower
- 16 ounces 4%-fat cottage cheese
- 2 cups white cheddar cheese, shredded
- 1 cup whole wheat breadcrumbs
- ¼ cup butter, melted, plus 1 tablespoon at room temperature
- ¼ cup Parmesan cheese, grated
- Preheat oven to 350 degrees. Prepare frozen broccoli and frozen cauliflower according to directions on the package, making sure not to overcook, as the vegetables will continue to cook in the oven. I like to steam the frozen vegetables on the stove, rather than the microwave, as I prefer the texture. If using fresh vegetables, clean, chop and steam broccoli and cauliflower, making sure not to overcook. Drain vegetables very well in a colander.
- In a large bowl, mix together broccoli, cauliflower, cottage cheese and shredded cheddar.
- Butter a 9x13-inch baking dish with the 1 tablespoon of butter at room temperature. I find it easiest to use a piece of wax paper to apply the butter. Pour vegetable mixture into dish.
- In a small bowl, mix together breadcrumbs, melted butter and grated Parmesan. Pour breadcrumb mixture on top of vegetable mixture, using a spoon to make sure the entire top is coated.
- Bake uncovered for about 35 minutes, rotating dish once to ensure even cooking. Check occasionally at the end of baking to make sure breadcrumbs are not burning. They will be lightly golden brown when the dish is ready.
- When serving to a toddler, chop vegetables into very small pieces, and allow it to cool for at least 10 minutes or until it’s no longer hot to the touch.