Broccoli-Cauliflower Casserole Recipe
If you’re searching for the ultimate comfort food side that’s creamy, cheesy, and guaranteed to brighten any table, look no further than this Broccoli-Cauliflower Casserole Recipe. This crowd-pleasing classic turns simple vegetables into a luscious bake, thanks to a rich, savory cheese sauce and a just-right crunchy topping. Whether you’re making a weeknight dinner special or preparing a reliable favorite for a big family holiday, the Broccoli-Cauliflower Casserole Recipe is a sure winner—easy to make, loaded with flavor and texture, and destined to become a household staple.
Ingredients You’ll Need
Here’s the beauty of this dish: the ingredients are practical and straightforward, yet each one is super important for creating the flavors and textures that make this casserole so memorable. Each tiny detail, from the touch of Dijon to the blanket of cheese, works magic in the pan!
- Broccoli florets: Tender, vibrant, and packed with nutrients, they bring gorgeous color and earthy flavor to the dish.
- Cauliflower florets: Mild and creamy once cooked, they balance broccoli’s bite and soak up that dreamy sauce.
- Butter: Essential for starting your sauce; it adds rich depth and helps soften the aromatics.
- Onion: Sautéed until sweet and mellow, onion is the casserole’s unsung flavor hero.
- Garlic: Two cloves give just the right amount of garlicky goodness without overpowering the dish.
- All-purpose flour: This creates the roux that thickens your cheese sauce to silky perfection.
- Milk: The base of the sauce—use whole milk if you can for the creamiest results.
- Sour cream: Adds irresistible tang and makes the sauce extra lush.
- Dijon mustard: Just a teaspoon brightens the whole casserole with subtle zest.
- Salt: Don’t skimp here—a little salt sharpens all the other flavors.
- Black pepper: A dash of pepper for gentle heat and depth.
- Shredded cheddar cheese: Divided for the sauce and for gooey, golden topping—cheddar pulls all the flavors together.
- Grated Parmesan cheese: Savory and nutty, Parmesan adds classic Italian flair.
- Crushed butter crackers or breadcrumbs (optional for topping): For those who adore a bit of crunch, this finishes off the casserole with irresistible texture.
How to Make Broccoli-Cauliflower Casserole Recipe
Step 1: Prep the Oven and Pan
Start by heating your oven to 375°F and giving your 9×13-inch baking dish a light coating of nonstick spray or a brush of butter. This simple step makes serving and cleaning a total breeze later.
Step 2: Cook the Vegetables
Steam or blanch the broccoli and cauliflower florets for just 3 to 4 minutes—your goal is to keep them vibrantly green and perfectly crisp-tender. Once done, drain well and set aside. This quick pre-cook ensures your veggies hold their character instead of going mushy during baking.
Step 3: Sauté Aromatics and Make the Roux
Melt the butter in a medium saucepan over medium heat, then toss in the diced onion and minced garlic. Cook for 3 to 4 minutes, stirring often, until the onion is beautifully translucent and your kitchen smells heavenly. Sprinkle in the flour, stirring constantly for 1 minute—it’ll sizzle up and start to look a bit like wet sand. This is your roux, the base of your velvety cheese sauce.
Step 4: Build the Cheese Sauce
Gradually pour in the milk, whisking constantly to keep things lump-free. Bring the mixture to a simmer and let it thicken for about 3 to 5 minutes. Once you’ve got a smooth sauce, remove it from the heat and stir in the sour cream, Dijon mustard, salt, pepper, 1 cup of cheddar, and all the Parmesan. Mix until the cheese melts and the sauce is impossibly creamy and smooth.
Step 5: Combine and Assemble
In a large bowl or right in the pan, gently combine the broccoli and cauliflower with the cheese sauce. Make sure every floret gets a hug of that creamy goodness. Pour the mixture evenly into your prepared baking dish, smoothing out the top for even baking.
Step 6: Add the Topping and Bake
Sprinkle the remaining ½ cup of shredded cheddar evenly over the top. If you love a little crunch, scatter on the crushed butter crackers or breadcrumbs. Bake the Broccoli-Cauliflower Casserole Recipe for 20 to 25 minutes—look for bubbling edges and a golden, toasty top. Let it rest for 5 minutes before scooping into portions (this helps everything set up perfectly).
How to Serve Broccoli-Cauliflower Casserole Recipe
Garnishes
The finishing touches make all the difference. Sprinkle on a little fresh chopped parsley or chives for vibrant color and freshness. If you’re feeling fancy, a light dusting of extra Parmesan or a few twists of black pepper right before serving will really elevate each bite.
Side Dishes
This Broccoli-Cauliflower Casserole Recipe is wonderfully versatile, making it a natural partner for so many main courses. It pairs perfectly with roasted chicken, baked fish, or hearty mushroom dishes. On holidays, it shines alongside turkey or ham, rounding out your spread with a splash of wholesome color and cheesy decadence.
Creative Ways to Present
Looking to impress? Spoon the casserole into individual ramekins for dinner parties, or build it in a lovely oven-safe skillet for a rustic, straight-from-the-oven look. For potlucks, bake it in a disposable tray—there’s never a crumb left!
Make Ahead and Storage
Storing Leftovers
Let any leftover Broccoli-Cauliflower Casserole Recipe cool to room temperature, then transfer it to an airtight container. It keeps well in the fridge for up to 4 days, making it easy to enjoy as a quick lunch or side dish through the week.
Freezing
To freeze, wrap the cooled (unbaked or baked) casserole tightly in foil or plastic wrap and store up to 2 months. For best texture, freeze before adding the cracker topping—add that just before baking from frozen or after thawing overnight in the fridge.
Reheating
Reheat single servings in the microwave until hot, or warm larger amounts in a 350°F oven, covered with foil, for 15 to 20 minutes. Add a sprinkle of cheese or fresh crackers on top to refresh that delicious crunch.
FAQs
Can I use frozen broccoli and cauliflower for this casserole?
Absolutely! Thawed and well-drained frozen florets work nicely. Just keep an eye on moisture levels—drain away excess water so the casserole stays creamy, not watery.
How can I make Broccoli-Cauliflower Casserole Recipe gluten-free?
Swap the all-purpose flour for a gluten-free flour blend, and use gluten-free breadcrumbs or crackers for the topping—or skip the topper altogether for extra simplicity.
Can I add protein to this recipe?
Definitely! Stir in cooked, diced chicken or turkey for a heartier main dish, or sprinkle crisp bacon bits on top just before baking for smoky crunch and flavor.
What other cheeses work well in this casserole?
Feel free to mix in Gruyere, Monterey Jack, or mozzarella with the cheddar for different gooey, melty experiences. Just keep the total cheese amount about the same.
Is this Broccoli-Cauliflower Casserole Recipe good for meal prep?
It’s a meal prep superstar! Assemble it a day ahead and bake right before dinner, or portion leftovers into single-serve containers for easy lunches all week.
Final Thoughts
Whether you’re hosting a celebration or just jazzing up a weeknight, this Broccoli-Cauliflower Casserole Recipe is a feel-good, always-satisfying addition to any menu. Now’s the perfect time to give it a try and share the comfort with the people you love—one cheesy, irresistible bite at a time!
Print
Broccoli-Cauliflower Casserole Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in this rich and comforting Broccoli-Cauliflower Casserole, a delightful blend of tender vegetables smothered in a creamy cheese sauce and baked to perfection. This vegetarian side dish is a crowd-pleaser and a perfect addition to any hearty meal.
Ingredients
Broccoli:
- 3 cups broccoli florets
Cauliflower:
- 3 cups cauliflower florets
Cheese Sauce:
- 2 tablespoons butter
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 1 cup milk
- ½ cup sour cream
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ cups shredded cheddar cheese (divided)
- ½ cup grated Parmesan cheese
Topping:
- ½ cup crushed butter crackers or breadcrumbs (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Prepare Vegetables: Steam or blanch the broccoli and cauliflower until just tender, then drain and set aside.
- Make Cheese Sauce: In a saucepan, melt butter, sauté onion and garlic, stir in flour, whisk in milk until thickened. Remove from heat, add sour cream, mustard, salt, pepper, 1 cup cheddar, and Parmesan.
- Combine and Bake: Mix cooked vegetables with cheese sauce, spread in baking dish. Sprinkle remaining cheddar on top, add crackers/breadcrumbs if desired. Bake for 20–25 minutes until golden and bubbly. Let sit for 5 minutes before serving.
Notes
- To make it low-carb, omit the cracker topping and substitute almond flour for all-purpose flour.
- You can prepare this dish a day ahead and bake before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 45mg
