Broccoli Cauliflower Scallop
A creamy, cheesy vegetable casserole blending broccoli, cauliflower, and mushrooms with Velveeta cheese, perfect for a comforting side dish or family dinner.
Ingredients
Instructions
- Cook broccoli and cauliflower separately until tender.
- Drain and cool the cooked vegetables.
- In a pan, add flour to melted butter and stir over low heat to make a smooth paste without browning.
- Drain the mushrooms.
- Mix the mushroom liquid with the milk.
- Gradually add the milk mixture to the flour and butter paste, stirring constantly until the mixture thickens.
- Add Velveeta cheese to the thickened mixture and stir until melted and smooth.
- Season with salt and pepper to taste.
- Add the drained mushrooms to the cheese sauce and stir to combine.
Tips & Substitutions
For a creamier texture, consider substituting half-and-half for the milk. If you're short on time, you can use fresh broccoli and cauliflower, just ensure they are cooked until tender. Adding some grated Parmesan can enhance the flavor, while using gluten-free flour can make this dish suitable for those with dietary restrictions. This recipe is adaptable to other vegetables like green beans or asparagus, making it a versatile side dish.
Serving Suggestions
Serve this Broccoli Cauliflower Scallop as a comforting side dish alongside roasted meats or grilled chicken. It pairs beautifully with Grandma Rose'S Apple Fritters for a lovely family meal. For a complete vegetarian option, serve it with a fresh salad or crusty bread. This dish can also be topped with breadcrumbs before baking for added texture.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, use a microwave or oven, adding a splash of milk to prevent the cheese sauce from becoming too thick. Bake at 350°F until heated through, about 15-20 minutes, for the best results. Freezing is not recommended due to the cheese sauce's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Broccoli Cauliflower Scallop contains roughly 786 calories, with 28g protein, 139g carbohydrates, and 13g fat. It is an excellent source of vitamin C (126% of the Daily Value), protein (57% of the Daily Value), and iron (55% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 1474mg per serving (64% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh vegetables instead of frozen?
Yes, fresh broccoli and cauliflower can be used. Just ensure they are cooked until tender before adding them to the cheese sauce. This may enhance the flavor and texture of the dish.
Is there a way to make this recipe healthier?
You can make this dish healthier by using low-fat cheese and milk, or by incorporating more vegetables like carrots or bell peppers. Additionally, using whole wheat flour can add fiber to the recipe.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the dish and store it in the refrigerator for up to 24 hours before baking. Just add a few extra minutes to the baking time if cooking from cold.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).