Ingredients:

1 large head broccoli, cut into florets
1 large head cauliflower, cut into florets
6 tablespoons unsalted butter, divided
1/4 cup all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
1 1/2 cups shredded sharp cheddar cheese
1/2 cup sour cream
1/4 cup grated Parmesan cheese
1/2 cup panko breadcrumbs

Directions:

Preheat Oven & Prepare Veggies: Preheat the oven to 375°F (190°C). Steam the broccoli and cauliflower florets until just tender, about 5 minutes. Drain and set aside.
Make the Sauce: In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly browned. Gradually whisk in the milk, continuing to whisk until the sauce thickens, about 5 minutes. Stir in the salt, black pepper, and paprika.
Add Cheese & Sour Cream: Remove the saucepan from heat and stir in the cheddar cheese until melted and smooth. Then, stir in the sour cream until fully combined.
Assemble the Casserole: In a large mixing bowl, combine the steamed broccoli and cauliflower with the cheese sauce. Toss to coat evenly. Pour the mixture into a greased 9×13-inch baking dish.
Add Topping: Melt the remaining 2 tablespoons of butter and mix with the panko breadcrumbs and grated Parmesan cheese. Sprinkle the breadcrumb mixture over the casserole.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the top is golden and the casserole is bubbling.
Serve: Let the casserole cool for a few minutes before serving.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 300 per serving | Servings: 8