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broccoli cauliflower casserole in a dish
5 from 42 votes

Cheesy Broccoli Cauliflower Casserole

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 servings
Author Holly Nilsson
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

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.

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.)

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