Cheesy Broccoli Cauliflower Casserole

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This five-star cheesy Broccoli Cauliflower Casserole is really easy to make from scratch and is delicious!

We love that this casserole has no condensed soup for a great homemade taste. Tender veggies are tossed in an easy homemade cheese sauce are topped with buttery crumbs and baked in the oven.

broccoli cauliflower casserole in a dish

A Favorite Cheesy Casserole

  • This is a cheesy side dish that absolutely everyone loves including picky eaters!
  • The cheese sauce is really easy, extra creamy, and has lots of cheesy flavor.
  • No canned condensed soup is required.
  • Additional vegetables can be added (steamed brussels sprouts, green beans, or asparagus).
  • It can be made ahead of time and baked just before serving.

Ingredients for Cheesy Broccoli Cauliflower Casserole

Ingredients

This broccoli cauliflower casserole is from scratch but it’s easy and you likely have all of the ingredients you need on hand!

The sauce is a traditional cheese sauce with butter, flour, milk, and seasonings. The addition of cream cheese adds a creamy texture and extra flavor without needing heavy cream.

Sharp cheddar cheese is our choice of cheeses as it has the most flavor, a mild cheddar won’t have enough flavor in this sauce.

It’s ok to use pretty much any type of cheese you like, even Velveeta is an option!

Broccoli and cauliflower are the basic stars of this dish, but feel free to add carrots, Brussels sprouts, or even use a frozen vegetable mix.

A buttery crumb topping is added for crunch and a toasty flavor. Feel free to add a sprinkle of parmesan into the topping or even add some crispy fried onions or bacon.

Cheese being poured over Broccoli and Cauliflower

How to Make Broccoli Cauliflower Casserole

Much like our favorite broccoli rice casserole, this casserole is made without condensed soup. It’s both easy and delicious!

  1. Combine topping ingredients per the recipe below & set aside.
  2. Cook the vegetables until tender-crisp.
  3. Make the sauce, add in the cheese & seasonings.
  4. Toss with the veggies, sprinkle with topping, & bake.

broccoli cauliflower casserole prepared without topping

How to Make This Casserole Ahead of Time

To make this dish ahead of time, prepare as directed up to step 4 in the recipe at the bottom of this post. Then:

  1. Place the bread crumb mixture in a separate small container. Refrigerate up to 48 hours.
  2. Remove from the refrigerator at least 30 minutes before baking.
  3. Top with the breadcrumbs & bake as directed.

broccoli cauliflower casserole being served

Tips for a Perfect Casserole

  • Drain the vegetables very well, water between the florets can make the sauce watery.
  • Frozen broccoli and cauliflower can be used and should be cooked just until tender-crisp.
  • Vegetables can be steamed instead of boiled if preferred.
  • Grate your own cheese from a block of cheese (and use sharp cheddar) for the best results.
  • If preparing ahead of time, store the crumb mixture separately and remove the casserole from the fridge for at least 30 minutes before baking.

Got Leftovers?

Broccoli Cauliflower Casserole can be stored in the refrigerator for up to 4 days in an airtight container. To reheat, simply place it in an oven-proof dish and heat in the oven at 350°F until warmed through. To freeze, place leftovers in a zippered freezer bag with the air squeezed out. It will taste best if used within two months.

Easy Cheesy Casseroles

Did your family love this Broccoli Cauliflower Casserole? Leave us a comment and a rating below! 

broccoli cauliflower casserole in a dish
5 from 34 votes
Review Recipe

Cheesy Broccoli Cauliflower Casserole

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Cheesy Broccoli Cauliflower Casserole is the perfect side dish for a weeknight meal. Tender crisp veggies tossed in an easy homemade cheese sauce and topped with a buttery crumb topping!

Ingredients

  • ½ cup Panko breadcrumbs
  • 4 tablespoons butter divided
  • 4 cups each fresh broccoli and cauliflower cut into bite sized pieces
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • 3 ounces cream cheese
  • ½ teaspoon dry mustard powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • 1 cup sharp cheddar cheese shredded

Follow Spend with Pennies on Pinterest

Instructions

  • Preheat oven to 375°F.
  • Combine 2 tablespoons butter with bread crumbs and set aside.
  • Boil cauliflower in a large pot for 2 minutes. Add in broccoli and cook for an additional 2 minutes or until tender-crisp. Drain well.
  • In a saucepan, melt 2 tablespoons butter. Add in flour, stirring until smooth. Add milk whisking constantly over medium heat until thick and bubbly. Stir in cream cheese, mustard powder, salt, pepper, & garlic powder until smooth. Add in cheddar cheese. Toss with broccoli and cauliflower.
  • Place in a 2qt (or 9x9) baking dish. Top with breadcrumb mixture and bake at 375°F for 20-25 minutes or until heated through.

Recipe Notes

  • Drain the vegetables very well, water between the florets can make the sauce watery.
  • Frozen broccoli and cauliflower can be used and should be cooked just until tender crisp.
  • Vegetables can be steamed instead of boiled if preferred.
  • Grate your own cheese from a block of cheese (and use sharp cheddar) for the best results.
  • If preparing ahead of time, store the crumb mixture separately and remove the casserole from the fridge for at least 30 minutes before baking.
  • Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 350°F until heated through.
  • Once cooled, letftovers can be placed in a zippered bag and frozen for up to 2 months. 

Nutrition Information

Serving: 1cup, Calories: 237, Carbohydrates: 19g, Protein: 9g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 43mg, Sodium: 328mg, Potassium: 280mg, Fiber: 4g, Sugar: 2g, Vitamin A: 5138IU, Vitamin C: 9mg, Calcium: 181mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Casserole, Side Dish
Cuisine American
close up of Cheesy Broccoli Cauliflower Bake with writing

 

close up of Cheesy Broccoli Cauliflower Bake with a title
pouring cheese over vegetables to make Cheesy Broccoli Cauliflower Bake with a title
ingredients in a bowl to make Cheesy Broccoli Cauliflower Bake with plated dish and a title
About the author

Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. I spend a good part of every single day looking at recipes because I LOVE trying new food. Out of all of the bazillion recipes I have tried….yours are ALWAYS the best! Anytime I google a recipe (based on what I have here) and spend with pennies has 1 listed I look no farther! You should be so proud of yourself and your family must be so happy to eat all of your great foods!!’
    First time I have ever left a comment on a recipe so you know you have won me over!!! Thank you so much!!!5 stars

  2. This sounds fantastic! I looked the recipe over & over, but didn’t see what size pan or even suggestions for what size pan to bake it in. Please include. Thank you.

  3. This was so good. Thank you for the recipe! My husband said it tasted like “the best thing ever, that this is something you would buy at a steakhouse for like $10”5 stars

  4. Nice, but it’s a lot of calories to take in for just a side. I’d probably add some chicken, and make this a main dish, which makes more sense to me.

  5. Hi there when you say 3oz package of cream cheese is it the whole brick we put in? Mine says 250g so I’m not sure what that is in oz?

    1. Kristen, a 250 gram package is 8 ounces. You’ll need 3/8ths of your brick. Hope that helps!

      1. When you say make up to step 4 do you mean through step 4? Or through step 3? Thank you and Merry Christmas!

  6. I made this today. My cheese sauce was thick when I added it to the veggies. When they came out of the oven, the sauce had watered down quite a bit. I had steamed the veggies before topping w/sauce & bread crumbs. What do u think I did wrong? This has happened with fresh steamed veggies as well as frozen.

  7. Been making a similar dish to this for years, mine uses smoked paprika instead of mustard. Also turn it into a complete meal by adding leftover holiday ham or turkey cubed up.

  8. I am very excited to try this recipe……My family enjoys Chicken Devine……..so I’m thinking they will also like this offering……

    1. I haven’t tried it that way but I’m sure it would work. If you use cornstarch, I have read that you use half as much. I’d love to hear how it works for you!