Cheesy Broccoli and Brussels Sprouts Casserole

 Countdown to Turkey Day!

It's Countdown to Turkey Day Week and I am so excited! I get to create extra savory comfort foods and not think twice about it!

O.K. I know I was already doing this the other ten months of the year, but that's between me and you!

Today I am all about the sides and this Cheesy Broccoli and Brussels Sprouts Casserole or as some call it...a gratin, is da bomb diggitylicious! And yes...that's a new word.

Don't forget I am also featuring my favorite foodie friends Countdown to Turkey Day eats below!

After I rinsed my veggies and cut the hard end off the Brussels sprouts. Bring a large pot of salted water to boil, add the Brussels sprouts and boil for about 5 minutes.

Next, add the broccoli to the boiling water and boil for about 2 minutes. Broccoli doesn't need to boil as long as the Brussels sprouts.  

Shock the veggies in ice water to stop the cooking process and help maintain this beautiful green color.  Drain the veggies well and season with the spice blend.

I melted butter and extra virgin olive oil to make a white sauce or if you want to be fancy...call it a bechamel...traditionally a bechamel sauce is a butter and flour roux, but I love the flavor I get from adding olive oil to the roux.

I also like to add my spices to toast them prior to adding the milk but if you don't like toasted spices, skip this step and just add the spices after you add the milk and cheese.

This sauce is delicious, you can take this mixture and add cooked pasta for macaroni and cheese, you can pour it over a baked potato, are use it as a liquor free fondue dipping sauce.

I say liquor free because I had big issues with fondue when I added wine...we will save that story for another day.

I'll just say this, that a person like myself, who doesn't drink liquor might want to make sure I cook as much wine out the sauce before dipping...lol!

Don't forget to fold the veggies into the cooked sauce, we want to make sure the veggies are dripping in sauce prior to baking.

Place the mixture into a greased casserole, cover with foil and bake at 350 degrees for 30 minutes.

After 30 minutes, I removed the foil and broiled this cheesy goodness for about 5 minutes.

Allow the casserole to rest for about 10 minutes before serving which allows the cheese sauce to thicken into this rich, creamy, savory, bowl of veggie greatness!

Look, you know you want a big bite! People...believe me when I say this...if you don't like veggies...make this, and I promise you will change your mind!

Don't forget my foodie friend Ginny created this Savory Cremini Mushroom Dressing for her Countdown to Turkey Day!

Cheesy Broccoli and Brussels Sprouts Casserole

Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4-6

Ingredients:

1 lb Brussels sprouts
3 cups broccoli florets
1 teaspoon black pepper
1 teaspoon creole seasonings
1 teaspoon garlic powder
1 teaspoon onion powder

For the Cream Sauce:

1 cup jack cheese, grated
1 cup sharp cheese, grated
1 cup mozzarella, grated
1/2 cup Brie cheese
3/4 cup heavy cream, room temperature
3/4 cup whole milk, room temperature
2 tablespoons butter
2 tablespoons extra virgin olive oil
4 tablespoon flour
2 teaspoons of hot sauce
1 teaspoon black pepper
1 teaspoon creole seasonings
1 teaspoon garlic powder
1 teaspoon onion powder

Directions:

Pre heat oven to 350 degrees. Fill a bowl with ice and water and set aside.

Bring a large pot of salted water to boil. Rinse Brussels sprouts and broccoli, cut stuff stem end off of Brussels sprouts.

Place Brussels sprouts into water and boil for 5 minutes, add broccoli and boil for 3 minutes more.

Drain and place vegetables immediately in ice bath to stop the cooking process. Once vegetables have cooled, drain them well.

Season vegetables with seasoning blend, mix well and set aside.

To prepare sauce, add butter and olive oil to pan over medium heat, add flour and whisk well for about 3 minutes, add seasonings and whisk for about 1 minute.

Add warm milk and cream, whisk well, lower temperature to medium-low, continue to whisk for about 2 minutes as sauce thickens.

Add Brie to sauce and whisk until Brie melts, mix remaining cheese together and add half to the sauce, whisk until melted. Add hot sauce and mix well.

Fold vegetables into sauce, mix well. Place mixture into a greased casserole dish, top with remaining cheese, cover with foil and bake for 30 minutes at 350 degrees.

Remove foil, set oven to broil and broil for about 5 minutes, until the top is golden brown.

Allow casserole to rest about 10 minutes before serving. Sauce will thicken as it sits. Enjoy!