Broccoli & Cauliflower Casserole

This creamy, cheesy broccoli and cauliflower casserole is comfort food at its finest! Your whole family will love how the rich cheese sauce brings out the best in these healthy veggies. Plus, it’s the perfect way to get everyone excited about eating their vegetables.

Recipe Details

Timing & Servings: Active Time: 20 minutes, Total Time: 45 minutes, Serves: 8 people.

Nutrition Profile: Nut-Free, Low-Sodium, Soy-Free, Vegetarian, Egg-Free.

Nutrition Facts (per serving): 246 Calories, 15g Fat, 17g Carbs, 11g Protein.

Ingredients You’ll Need

Cauliflower: You’ll need one 2-pound head, trimmed and cut into 1-inch florets. Fresh cauliflower works best here and gives you that perfect tender-crisp texture.

Broccoli florets: One pound cut into 1-inch pieces. I like to keep the pieces similar in size so everything cooks evenly.

Unsalted butter: You’ll use 1/4 cup total, but we divide it up. Most goes into the creamy sauce, and some makes that golden topping extra crispy.

All-purpose flour: Just 2 tablespoons to help thicken our cheese sauce. This creates that perfect creamy base.

Whole milk: Two cups for the richest, creamiest sauce. The fat content really makes a difference in how smooth everything turns out.

Reduced-fat cream cheese: Two ounces at room temperature. This adds extra creaminess without being too heavy.

Garlic powder: One teaspoon brings that savory flavor we all love. It blends so nicely throughout the sauce.

Onion powder: One teaspoon adds depth of flavor. I love how it complements the garlic without overpowering.

Ground pepper: Half a teaspoon gives just the right amount of warmth and spice.

Salt: Just 1/4 teaspoon since the cheeses add plenty of flavor on their own.

Sharp white Cheddar cheese: One cup shredded. The sharp flavor really shines through and melts beautifully.

Panko breadcrumbs: Three-quarters cup creates that amazing golden, crunchy topping everyone loves.

Grated Parmesan cheese: A quarter cup mixed into the topping adds extra cheesy goodness and helps everything get golden brown.

How to Make Broccoli & Cauliflower Casserole

Step 1: Preheat your oven to 375°F. Coat a 2-quart baking dish with cooking spray and set it aside.

Step 2: Add 1 inch of water to a large stockpot fitted with a steamer basket. Cover and bring to a boil. Add cauliflower florets first, then top with broccoli florets.

Step 3: Steam the vegetables covered until slightly tender, about 6 minutes. Remove the vegetables from the pot and set aside. Discard the water and clean the pot.

Step 4: Heat 2 tablespoons butter in the same pot over medium heat. Add flour and cook, stirring constantly, until it smells nutty, about 1 minute.

Step 5: Gradually stir in milk, whisking constantly, until the mixture starts simmering. Whisk in cream cheese, garlic powder, onion powder, pepper and salt.

Step 6: Cook, whisking constantly, until thickened and smooth, about 2 minutes. Reduce heat to low and gradually add Cheddar, whisking until melted after each addition.

Step 7: Remove from heat. Add the broccoli and cauliflower to the sauce and stir gently to coat. Transfer everything to your prepared baking dish.

Step 8: Microwave the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Stir in panko and Parmesan until fully coated.

Step 9: Sprinkle the breadcrumb mixture evenly over the casserole. Bake until golden brown and bubbly, 25 to 30 minutes. Let stand for 5 minutes before serving.

Easy and Quick Broccoli & Cauliflower Casserole Version

Want to save some time? You can use 3 cups of frozen broccoli and cauliflower mix instead of fresh! Just thaw them completely and pat dry with paper towels. Skip the steaming step and go straight to making your cheese sauce. You’ll have this on the table even faster, and it tastes just as amazing.

Serving Ideas

This hearty casserole works beautifully as a side dish for your holiday table or weeknight dinner. It pairs perfectly with roast chicken, baked pork chops, or grilled salmon. You can even serve it as a main dish with a fresh green salad for a lighter meal that’s still totally satisfying.

Storage

Store leftovers covered in the refrigerator for up to 3 days. To reheat, warm in a 350°F oven for 10 to 15 minutes or use the microwave at medium power. You can also prepare the whole dish up to 2 days ahead and just bake when you’re ready to serve.

Substitutions

No sharp Cheddar? Regular Cheddar or even Gruyere work great too. You can swap the panko for regular breadcrumbs if that’s what you have. Low-fat milk works fine, though whole milk gives the creamiest results. Feel free to use frozen vegetables when fresh isn’t available.

Pro Tips

Don’t Overcook the Vegetables: Steam them just until slightly tender. They’ll finish cooking in the oven and stay perfectly crisp.

Room Temperature Cream Cheese: This mixes in so much easier and creates a smoother sauce. Take it out about 30 minutes before cooking.

Whisk Constantly: When making the cheese sauce, keep whisking to prevent lumps and ensure everything stays silky smooth.

Let It Rest: Those 5 minutes of resting time help the sauce thicken up perfectly and make serving so much easier.

FAQs

Should I bake the casserole covered or uncovered?

Always bake this casserole uncovered! This lets moisture escape so your casserole doesn’t get soggy, and it helps that beautiful panko topping get golden brown and crispy. Since we’ve already steamed the vegetables, they just need to heat through and meld with that creamy sauce.

What should I serve with this casserole?

This versatile side dish works with almost any main course! Try it with roast chicken, steak, baked pork chops, or salmon. You can even make it the star of the meal by serving it with a warm spinach salad. It’s perfect for both holiday dinners and casual weeknight meals.

Do I have to use a steamer basket?

You don’t have to, but it makes steaming so much easier! If you don’t have one, you can get creative. Use a colander that fits in your pot, or even poke holes in a foil pie pan. You could also use a cooling rack from an Instant Pot. The goal is just to keep the vegetables above the water level.

How should I store leftovers?

Cover your casserole dish with its lid, plastic wrap, or aluminum foil before putting it in the fridge. It’ll stay fresh for about 3 days. When you’re ready to enjoy it again, just warm it in a 350°F oven for 10 to 15 minutes, or use the microwave at medium power.

Can I make this ahead of time?

You bet! You can prepare everything through step 7 and refrigerate for up to 2 days. Just let it come to room temperature while your oven preheats, then add the topping and bake as directed. You can even freeze the whole baked casserole for up to 6 months.

Let’s Connect!

I’d love to hear how your broccoli and cauliflower casserole turned out! Did your family love it as much as mine does? Share your thoughts and any fun variations you tried in the comments below.