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.
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
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.
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!
- Combine topping ingredients per the recipe below & set aside.
- Cook the vegetables until tender-crisp.
- Make the sauce, add in the cheese & seasonings.
- Toss with the veggies, sprinkle with topping, & bake.
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:
- Place the bread crumb mixture in a separate small container. Refrigerate up to 48 hours.
- Remove from the refrigerator at least 30 minutes before baking.
- Top with the breadcrumbs & bake as directed.
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
- Broccoli and Cheese Casserole – a family favorite
- Classic Tater Tot Casserole – quick and creamy
- Cheesy Ham Casserole – home-cooked comfort
- Cheesy Chicken & Potato Casserole – perfect for a crowd
- Creamy Turkey Casserole – best way to use leftover turkey
Did your family love this Broccoli Cauliflower Casserole? Leave us a comment and a rating below!
Cheesy Broccoli Cauliflower Casserole
Equipment
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
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Casserole, Side Dish
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Having family for dinner this coming weekend and this recipe sounds divine. Do you think it would work with asiago cheese? I have a huge block in the refrigerator I would like to use.
Asiago cheese would be delicious in this recipe!
This was a big two thumbs up from all 5 at dinner! Was told to make it again soon! I didnt have panko crumbs, so just sprinkled some parm and more cheddar on top.
My husband loved this and had me print the recipe for our cooking rotation!
Love this dish ! I added some Monterey Jack cheese with jalapeño to use it up, as well as cheddar. Great side dish