Broccoli Cauliflower Casserole is a creamy, cheesy, comforting dish made with tender veggies, a rich sauce, and topped with parmesan and breadcrumbs.
This easy vegetable casserole is the perfect Side Dish for your favorite weeknight meals like Pot Roast and Garlic Braised Chicken with Kale. The rich creamy mixture is the perfect complement to a savory main dish.
BROCCOLI CAULIFLOWER CASSEROLE
This casserole dish is one of those recipes you’ll find yourself using over and over again to go with all your favorite Dinners. It’s quick, simple, and turns out so delicious every time.
Tender-crisp cauliflower and broccoli florets are smothered in a cheddar and cream cheese mixture. Then the cheesy casserole is poured into a baking dish and topped off with breadcrumbs. While it bakes the cheese cooks to bubbly, melty perfection and the breadcrumbs get nice and toasty on the top.
It is comfort food at its finest, and it’s all finished in just 50 minutes. Plus, most of that is just oven time, so the hands-on kitchen work is minimal. Just make the sauce, mix it with the vegetables, bake, and enjoy!
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HEALTH BENEFITS OF BROCCOLI AND CAULIFLOWER
Although this recipe is rich, cheesy, and creamy it also packs a surprising amount of vital nutrients thanks to the vegetables. Baking veggies in a cheesy sauce like this one is a great way to get picky eaters enjoying them. Here are some of the most important health benefits of cauliflower and broccoli.
- Broccoli: Green broccoli is an excellent source of vitamins C, A, and K. It also packs plenty of potassium, fiber, and antioxidants. Broccoli has also been found to promote heart health and protect against certain varieties of cancer.
- Cauliflower: Cauliflower is also a good source of Vitamin C, K, and folate. It’s high in fiber and rich in antioxidants. Cauliflower is also filling without a lot of calories, so it helps with weight loss.
Combining these two veggies in a cheesy casserole makes a delicious and nutritious side that you can pair with a variety of dinners.
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VARIATIONS ON BROCCOLI CAULIFLOWER CASSEROLE
- Chicken: If you want to make the casserole into a more filling main dish, try adding in some protein. Mix cooked cubes of chicken breast in with the vegetables and sauce before baking.
- Cheese: You can try out different kinds of cheese in this recipe to go along with or replace the parmesan. Shredded mozzarella, Pepper Jack, cheddar, Swiss, Monterey Jack, gouda, or gruyere would all taste amazing!
- Seasonings: For more flavor options add in your favorite spices and seasonings like parsley, rosemary, paprika, onion powder, or red pepper flakes.
- Sour Cream: If you don’t want to use cream cheese in the sauce, you can replace it with light sour cream. It won’t make the sauce quite as thick or heavy. But, it still has a good consistency after baking, and it has a similar tangy flavor.
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HOW TO STORE BROCCOLI CAULIFLOWER CASSEROLE
- Serve: After baking, you shouldn’t leave your Broccoli and Cauliflower Casserole at room temperature for more than 2 hours.
- Store: Once it’s cooled down, cover the baking dish with foil or plastic wrap to store in the fridge for 3-5 days.
- Freeze: To freeze the recipe, you can either wrap it tightly in foil and plastic wrap or scoop it into an airtight container. It should stay good frozen for up to 3 months. Let it thaw in the fridge overnight before you reheat it in the oven.
- 1/2 cup plain dry bread crumbs
- 1/2 cup grated Parmesan cheese , divided
- 2 tablespoons butter , melted
- 1/2 teaspoon dried basil , divided
- 1/2 teaspoon dried oregano , divided
- 4 cups broccoli florets , 1-inch chunks
- 4 cups cauliflower florets , 1-inch chunks
- 2 tablespoons butter
- 1 yellow onion , chopped
- 2 cloves garlic , minced
- 2 tablespoons flour
- 1 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 1/4 cups milk
- 4 ounces cream cheese , (½ package), cubed
- Preheat oven to 350 degrees.
- Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and ¼ teaspoon each of the basil and oregano in a small bowl.
- In a large skillet, melt 2 tablespoons butter on medium heat.
- Add onion, then cook for 5 minutes or until tender, stirring occasionally.
- Add in the garlic and cook another 30 seconds, stirring continuously.
- Stir in flour, remaining basil, oregano, salt, and pepper.
- Add milk; cook and whisk until thickened and bubbly.
- Add cream cheese and remaining ¼ cup Parmesan cheese; cook and stir until cream cheese is melted.
- Add vegetables; toss gently to coat.
- Spoon into an 8x8 baking dish.
- Sprinkle top evenly with crumb mixture.
- Bake 40 minutes or until heated through and the top is lightly browned.