Broccoli Cauliflower Casserole is an easy, cheesy vegetable side dish made with fresh broccoli and cauliflower, a creamy homemade sauce, cheddar cheese, and crispy breadcrumbs. This comforting casserole is made completely from scratch with no canned soup and is perfect for weeknight dinners or holiday meals.
Growing up the way my mom got me to eat my vegetables was covering them in either cheese (for cauliflower) or Italian dressing (for broccoli). We are taking a page out of her brilliant playbook with this fantastic vegetable casserole. This cheesy side dish is the perfect way to get kids of all sizes and ages to eat their veggies.
Why You’ll Love This
- No canned soup: This casserole is made totally from scratch.
- Fresh vegetables: We use both fresh broccoli and cauliflower which makes their flavors shine.
- Creamy, cheesy, and crunchy: The perfect combination of textures and flavors
- Easy holiday side dish: It comes together quickly but is still delicious and beautiful enough to be a holiday side.
- Make-ahead friendly: You can assemble this casserole up to 24 hours in advance
How to Make Broccoli Cauliflower Casserole
- Steam the broccoli and cauliflower until tender-crisp. Drain the excess water.
- Cook the onion and garlic in a skillet until soft and translucent.
- Whisk in the flour. Then slowly whisk in the milk. This creates a creamy broccoli cauliflower casserole without canned soup.
- Add the broccoli and cauliflower to the baking dish, followed by the creamy sauce over the top. Top with shredded cheese and breadcrumbs and bake.
Tips For the Best Broccoli Cauliflower Casserole
- Cut the broccoli and cauliflower florets as evenly as possible. This will allow them to cook evenly and will make the casserole easier to serve.
- Don’t overcook the vegetables. Steam them only until tender; they will continue cooking in the oven.
- Drain them well. Excess water will make the casserole runny, which we don’t want. Be sure to drain as much liquid from steaming the broccoli and cauliflower as you can.
- Shred your own cheese. Rather than using pre-shredded cheese from a bag, grate it yourself from a block. It will melt and taste so much better.
Using Frozen Broccoli and Cauliflower
This recipe has only been tested using fresh vegetables. However, if frozen veggies are what you have, I would suggest thawing them and draining them very well first. Since vegetables are typically blanched before they’re frozen, you don’t have to steam them before adding them to the baking dish.
Make Ahead Cheesy Broccoli Cauliflower Casserole
To make this broccoli cauliflower bake in advance, assemble the casserole (minus the breadcrumbs) and cover it tightly with plastic wrap. Store in the refrigerator for up to 24 hours. When you’re ready to bake it, remove the plastic wrap and sprinkle with breadcrumbs. The casserole may need an extra 5 to 10 minutes when it is baked from cold.
Storing and Reheating Leftovers
Store any leftover casserole in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or oven until heated through.
If you make this cheesy broccoli cauliflower casserole without canned soup or any of my other recipes, leave a comment letting me know how you enjoyed it. I love hearing from you!
Broccoli Cauliflower Casserole
Ingredients
- 1 head broccoli about 5 cups florets (316 grams)
- 1 head cauliflower about 5 – 6 cups florets (526 grams)
- 3 tablespoons unsalted butter
- 1 small yellow onion diced
- 2 garlic cloves minced
- 1 teaspoon kosher salt or 1/2 teaspoon table salt
- dash freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 cups milk see note
- 2 cups shredded cheddar cheese
- 1/3 cup breadcrumbs
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Spray a 9-by-13-inch baking dish with cooking spray and set aside.
- Steam the broccoli and cauliflower together until the broccoli turns bright green and is tender-crisp, about five to seven minutes. Drain well to remove excess moisture.1 head broccoli, 1 head cauliflower
- While they steam, melt the butter in a large skillet. Add the onion and the garlic. Season with salt and pepper. Cook until the onion is soft and translucent, about five minutes.3 tablespoons unsalted butter, 1 small yellow onion, 2 garlic cloves, 1 teaspoon kosher salt, dash freshly ground black pepper
- Whisk in the flour until the onion is coated and you can't see streaks of white. Slowly whisk in the milk and bring the mixture to a simmer. Cook for about one minute.3 tablespoons all-purpose flour, 2 cups milk
- Add the broccoli and cauliflower to the baking dish. Then pour the creamy mixture over the top. Top with cheese and breadcrumbs.2 cups shredded cheddar cheese, 1/3 cup breadcrumbs
- Bake for 25 minutes, uncovered, or until the cheese is bubbling and begins to turn brown.
Notes
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