If you’re looking for a wonderful side dish to serve this fall, or if you’re just looking for a new way to get more vegetables onto your table, this slightly adapted Mary Berry recipe for cauliflower, broccoli and squash casserole is a winning combination.
The original recipe calls for Gruyère cheese but we used provolone instead as it’s a little less strong and easier on the budget.
Perfect for fall, or really anytime of the year, vegetables smothered in cheese sauce is always a delicious combination.
And hey, it looks pretty spectacular in the pan too. 😉
Make this recipe. You’ll be so glad you did!
~Mavis
Cauliflower, Broccoli and Squash Casserole
Ingredients
1 large cauliflower,cut into small florets
1 medium sized butternut squash, peeled, seeded and cubed into ½” pieces
1 medium sized head of broccoli, cut into small florets
2 ounces unsalted butter
2 ounces all purpose flour
16 ounces milk
1 tablespoon Dijon mustard
½ teaspoon freshly ground black pepper
4 ounces sharp cheddar cheese, shredded
4 ounces provolone or swiss cheese, shredded
¼ teaspoon smoked paprika
Instructions
Preheat the oven to 375F degrees.
Grease a 1 1/2 quart casserole dish and set aside.
Fill a 5 quart pot about 2/3rds full of water and bring to a boil. First add the butternut squash to the water and boil for 2 minutes. Then add the cauliflower and bring back to a boil and boil for 1 minute.
Next add the broccoli, bring the water back to a boil and cook for 2 minutes.
Drain vegetables and run under cold water to stop the cooking process.
Place drained vegetables in the prepared baking dish and set aside.
To make the cheese sauce, melt the butter in a saucepan over medium heat. Whisk in the flour and cook until nice and smooth {about 1 minute}. Gradually add in the milk, stirring until smooth and thickened.
Stir in the mustard and pepper, then add about ¾ of each cheese into the pot, stirring until melted.
Pour cheese sauce over the vegetables and sprinkle with the remaining shredded cheese and smoked paprika.
Bake for 20 – 25 minutes or until the cheese has browned a bit and the vegetables are warmed through.
Debbie says
OOps–need to include the correct size of the casserole dish
Mavis Butterfield says
It’s in there: Grease a 1 1/2 quart casserole dish and set aside. 🙂
Dawn says
That looks amazing! I’ll be making that soon, I think.
Margo says
That looks terrific. Easily converted to a gluten free sauce and something that I think we will be serving at Thanksgiving.
LoriSA says
Thanks for the recipe. This looks perfect for thanksgiving (coming up in a couple weeks here in Canada). I can cook the veggies ahead and just assemble on the day.
Teri says
That looks so yummy! How did you reheat the leftovers?
Mavis Butterfield says
In the microwave. 🙂
Teri says
Thanks. I was hoping you’d say that!
Ashley Bananas says
That looks delightful. I will have to make this on a holiday with family and friends.
Mimi says
Thanks for sharing! I’ll pick up the veggies for this recipe at the farmstand tomorrow – looks like a winner. 🙂
Jennifer says
Do you think that frozen butternut squash would work?
andrea d says
Yum! Can’t wait to try it. Thank you!
Mary Keen says
This was not on my radar. I need to order teabags and I guess I have been living in a bubble because I use to order Red Rose Tea Bags like about 20 boxes at a time from the company and so I never checked prices until I was down to my last 2 boxes. I am floored about the price of TEA?????? What happened.????????
Carolin says
I tried the recipe immediately and it was absolutely delicious! Thanks a lot for posting it.
Jeri Cleveland says
This looks quite tasty, especially the toasty cheese on top! Your recipe calls for 2 cheeses, but your photo shows three. What was the third cheese you used?
Mavis Butterfield says
We only used 2. I have no idea why he made 3 stacks of cheese. 🙂