If you're looking for a comforting, veggie-packed dish that feels like a warm hug, this Cheesy Broccoli Cauliflower Casserole Recipe is exactly that. Perfect for family dinners or holiday sides, it's a creamy, cheesy delight that makes eating your vegetables something to look forward to. You'll love how the tender broccoli and cauliflower mingle with a velvety cheese sauce and a crispy golden topping.
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What Sets This Apart
This casserole stands out because it perfectly balances rich, cheesy indulgence with fresh, crisp-tender vegetables. It's a dish I turn to when I want something familiar yet a little elevated-simple enough for weeknights but special enough for company.
- Consistent Results: Blanching the veggies keeps them bright and crisp, preventing mushy disappointment.
- Rich, Balanced Flavor: A blend of sharp cheddar, creamy cheese, and subtle spices layers complexity without overwhelming.
- Pantry-First Ingredients: Uses basics like milk, butter, and breadcrumbs you likely have on hand.
- Weeknight Friendly: Straightforward steps that don't require babysitting or fancy techniques.
Ingredient Snapshot
Choosing fresh, vibrant produce and quality cheese really pays off in this Cheesy Broccoli Cauliflower Casserole Recipe. I always pick firm heads of broccoli and cauliflower with tight florets for the best texture.
- Broccoli and Cauliflower: Look for bright green broccoli and creamy white cauliflower without brown spots to ensure freshness.
- Cheddar Cheese: Sharp cheddar sharpens the flavor; natural (not processed) cheese melts better and tastes richer.
- Cream Cheese: Softened before use for smooth incorporation into the sauce without lumps.
- Panko Breadcrumbs: These give a light, crisp topping instead of a heavy, soggy crust.
Quick Note: Exact measurements are in the printable recipe card at the bottom.
How to Make Cheesy Broccoli Cauliflower Casserole Recipe
Step 1 - Prep & Season
Start by heating your oven to 375°F and greasing your baking dish so nothing sticks later. Bring a large pot of well-salted water to a boil - the salt seasons the veggies as they cook. Add the broccoli and cauliflower florets and blanch them for 3 to 4 minutes until they're tender but still have a bit of bite. Immediately transfer to an ice bath to stop the cooking and keep their color vibrant. Drain well and pat dry because excess water can thin out your cheese sauce, making it less glossy and clingy.
Step 2 - Build Flavor
Next, make your cheese sauce right in a skillet. Melt the butter over medium heat and cook it just until foamy and nutty-smelling - this little step adds depth. Add the diced onion and soften it for 2 to 3 minutes, then stir in garlic to unleash its fragrant punch. Sprinkle the flour evenly and cook for another minute; this cooks out the raw flour taste. Gradually whisk in milk and broth, simmering until thick and velvety. Lower the heat before adding cream cheese, cheddar, Parmesan, Dijon mustard, salt, pepper, paprika, and a pinch of cayenne (if you like a subtle kick). Stir until everything's melted and smooth - you'll notice that creamy, luscious texture that coats the spoon beautifully.
Step 3 - Finish for Best Texture
Once your sauce is ready, combine it gently with the drained broccoli and cauliflower in the baking dish. Toss carefully to coat every floret without squishing them. In a small bowl, mix panko breadcrumbs with Parmesan, lemon zest, melted butter, and a pinch of salt to create a topping that bakes up golden and crunchy. Sprinkle evenly over the casserole, then bake for 25 to 30 minutes until it's bubbling around the edges and the topping is beautifully browned. A minute or two under the broiler adds an irresistible toasted finish, but watch it closely to avoid burning. Let the casserole rest for 5 minutes before serving to settle the sauce and make scooping easier.
Cook's Notes & Tricks
I've found the key to a stellar Cheesy Broccoli Cauliflower Casserole Recipe is controlling moisture and layering flavor patiently. Blanch your veggies properly to avoid sogginess, and don't rush the sauce-it thickens beautifully when you whisk continuously and keep the heat just right.
- Doneness Cue: Look for bubbling cheese sauce around the edges and a golden crumb topping.
- Temperature Trick: Medium heat lets the butter brown without burning, adding a nutty depth.
- Make-Ahead Move: Prepare up to sauce assembly a day ahead; refrigerate and bake fresh for best texture.
- Avoid This Pitfall: Never skip drying the blanched vegetables to prevent a watery casserole.
Serve & Enjoy
Finishing Touches
A final sprinkle of freshly chopped parsley or chives brightens the rich, cheesy depth and adds a fresh, herbaceous note that balances the dish beautifully. I like a light squeeze of lemon juice just before serving to lift the flavors even more, especially if you added the lemon zest in the topping.
Pairs Beautifully With
This casserole pairs wonderfully with roasted chicken or turkey, rustic crusty bread to mop up cheese sauce, and a crisp green salad for a contrast in textures. I often serve it alongside a tangy cranberry relish at the holidays for a perfect sweet-sour balance.
Simple Plating Wins
For casual weeknights, scoop generous spoons on your plate and let the crunchy topping stay front and center. On special occasions, serve the casserole in individual ramekins or mini cast-iron skillets with a sprig of fresh herb for a polished look that's surprisingly effortless.
Make-Ahead, Storage & Reheat
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. The casserole keeps its creamy texture but the topping softens. To re-crisp, you can briefly re-toast it in the oven or toaster oven.
Freezing Tips
This casserole freezes well before baking. Assemble it, cover tightly with foil or plastic wrap, and freeze for up to 2 months. Thaw overnight in the fridge, then bake as usual-add a few extra minutes if needed. The crunchy topping is best added fresh after thawing.
Reheating Cheesy Broccoli Cauliflower Casserole Recipe Without Drying Out
Reheat gently in a 350°F oven covered with foil for about 15 minutes to warm through and keep it moist. For microwave, cover loosely and add a small splash of milk or broth before heating to prevent dryness. Air-fryer fans can crisp the topping nicely-just keep an eye on it so it doesn't burn.
Frequently Asked Questions
Frozen vegetables can work, but I recommend thawing completely and patting dry to avoid excess moisture that may make the casserole watery.
You can use more sharp cheddar or a bit of sour cream for tang, but cream cheese adds the most silky richness to this recipe.
Absolutely! Swap dairy butter for plant-based butter, use unsweetened plant milk, and try vegan cheese, though the flavor and texture will differ slightly.
Cover the casserole loosely with foil if the topping browns too fast, then remove the foil toward the end to crisp it up perfectly.
Final Thoughts
This Cheesy Broccoli Cauliflower Casserole Recipe is one of my go-to dishes when I want something soothing yet vibrant. With a few simple steps, you get that rich, cheesy comfort balanced by fresh veggies and a satisfyingly crunchy top. Once you nail this, it quickly becomes a staple that you'll want to make again and again.
PrintFull Recipe
Cheesy Broccoli Cauliflower Casserole Recipe
This Cheesy Broccoli Cauliflower Casserole is a comforting and delicious side dish featuring tender blanched broccoli and cauliflower florets smothered in a rich, creamy cheese sauce, topped with a crispy panko and Parmesan crust. Perfect for family dinners or holiday meals.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Broccoli and Cauliflower
- 6 cups small broccoli florets (about 1 large head)
- 6 cups small cauliflower florets (about 1 medium head)
- 1 tablespoon kosher salt for blanching water
Cheese Sauce
- 4 tablespoons unsalted butter
- 1 small yellow onion, finely diced (about ½ cup)
- 2 cloves garlic, minced, or ½ teaspoon garlic powder
- ¼ cup all purpose flour
- 1 ¾ cups whole milk or half and half
- ½ cup low sodium vegetable broth or chicken broth
- 4 ounces cream cheese, softened and cubed
- 2 cups shredded sharp cheddar cheese (about 8 ounces)
- ½ cup finely grated Parmesan cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt, plus more to taste
- ½ teaspoon black pepper
- ¼ teaspoon paprika
- Pinch cayenne or a few drops hot sauce (optional)
Crispy Topping
- 1 cup panko breadcrumbs
- ¼ cup finely grated Parmesan cheese
- 1 teaspoon lemon zest (finely grated)
- 1 tablespoon unsalted butter, melted
- Pinch kosher salt
Instructions
- Preheat and Prepare Dish: Heat the oven to 375°F. Grease a 13×9 inch baking dish and set it aside.
- Blanch Vegetables: Bring a large pot of well-salted water to a boil. Add the broccoli and cauliflower florets and blanch for 4 minutes until tender-crisp. Drain and transfer the vegetables to an ice bath to stop cooking. Drain again and pat dry thoroughly to remove excess water.
- Start Cheese Sauce: Place a large skillet over medium heat and add the butter. Allow it to melt and foam, cooking until the milk solids turn light brown and the butter emits a nutty aroma. Add the diced onion and cook for 2 to 3 minutes until softened. Stir in the garlic and cook for another 30 seconds.
- Make Roux and Add Liquids: Sprinkle in the flour and cook, stirring constantly, for 1 minute to create a roux. Slowly whisk in the whole milk (or half and half) followed by the vegetable or chicken broth. Simmer while whisking until the sauce thickens and coats the back of a spoon.
- Finish Sauce: Reduce heat to low. Whisk in the cream cheese until smooth. Add the shredded cheddar and Parmesan cheeses and stir until fully melted. Stir in the Dijon mustard, salt, black pepper, paprika, and cayenne or hot sauce if using. Taste and adjust seasoning as needed.
- Combine Vegetables and Sauce: Add the drained broccoli and cauliflower to the prepared baking dish. Pour the cheese sauce evenly over the vegetables and gently toss or fold to coat thoroughly. Spread the mixture into an even layer.
- Prepare Topping: In a bowl, combine the panko breadcrumbs, grated Parmesan cheese, lemon zest, melted butter, and a pinch of kosher salt. Sprinkle the topping mixture evenly over the casserole.
- Bake: Bake in the preheated oven for 30 minutes until the casserole is bubbling at the edges and the top is golden brown. For extra color and crispness, broil for 1 to 2 minutes afterwards.
- Rest and Serve: Remove casserole from the oven and let it rest for 5 minutes before serving to allow the sauce to set.
Notes
- Be sure to dry the blanched broccoli and cauliflower very well to prevent a watery sauce.
- The cheese sauce can be made ahead and gently reheated before assembling.
- Use half and half for a richer sauce or whole milk for a lighter version.
- For a spicier casserole, increase the cayenne or add a dash of hot sauce.
- Panko breadcrumbs provide a crispier topping compared to regular breadcrumbs.
- Broiling at the end is optional but adds a beautiful golden crust.
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