A rich, creamy and golden broccoli and cauliflower casserole with a cheesy sauce and beautifully browned top—similar to the dish shown in your image. Classic versions use broccoli, cauliflower, a creamy cheese sauce, and bake until bubbling and golden.
Ingredients
For the vegetables:
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
For the creamy cheese sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups milk
- 4 oz (½ cup) cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ tsp Italian seasoning
- ¼ tsp paprika
- Salt and black pepper, to taste
For the topping:
- ¼ cup shredded cheddar
- 2 tbsp Parmesan
- 1 tbsp melted butter
- Optional: 2 tbsp breadcrumbs
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add broccoli and cauliflower and cook for 3–4 minutes, just until slightly tender.
- Drain extremely well. Excess water can make the casserole watery.
- Melt butter in a saucepan over medium heat. Add garlic and cook for about 30 seconds.
- Whisk in flour and cook for 1 minute.
- Slowly pour in the milk while whisking constantly. Cook for 2–3 minutes, until the sauce begins to thicken.
- Reduce heat to low. Add cream cheese, cheddar, mozzarella and Parmesan. Stir until smooth and creamy.
- Add Italian seasoning, paprika, salt and pepper.
- Gently fold the broccoli and cauliflower into the cheese sauce.
- Transfer everything to the prepared baking dish and spread evenly.
- Sprinkle cheddar and Parmesan over the top. Add breadcrumbs if desired and drizzle with melted butter.
- Bake for 25–30 minutes, until hot, bubbling and golden brown.
- For a deeper golden top, broil for 1–2 minutes, watching carefully.
- Let rest for 5–10 minutes before serving.
Recipe Info
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6–8
- Course: Side Dish / Vegetarian Main
- Cuisine: American-inspired
- Texture: Creamy, cheesy, tender and golden
Approx. Nutrition Per Serving
Based on 8 servings; actual values vary by brands and exact quantities.
- Calories: ~250–280 kcal
- Protein: ~11 g
- Carbohydrates: ~14 g
- Fat: ~18 g
- Saturated Fat: ~10 g
- Fiber: ~3–4 g
- Sugar: ~4–5 g
- Sodium: ~350–500 mg
- Calcium: ~250 mg
Comparable broccoli-cauliflower cheese casseroles commonly fall around 210–260 calories per serving, with roughly 9–15 g protein depending on the cheese and sauce used.
Tips
- Don’t overcook the vegetables: They should still have a little bite before baking.
- Drain well: This is one of the most important steps for a thick, creamy casserole.
- Use freshly shredded cheddar for smoother melting.
- Add cooked chicken or turkey to turn it into a complete meal.
- For a lower-carb version, skip the flour and breadcrumbs and use a low-carb cheese sauce.
Q&A
Q: Can I use frozen broccoli and cauliflower?
Yes. Thaw and drain them very well before adding them to the casserole.
Q: Can I make this ahead of time?
Yes. Assemble it, cover and refrigerate, then bake when ready. Keep the breadcrumb topping separate until baking for the best texture.
Q: Can I use only broccoli?
Absolutely. Use about 6 cups broccoli florets instead.
Q: Can I add chicken?
Yes. Add about 2 cups cooked shredded or diced chicken for a heartier meal.
Q: How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat in the oven or microwave until hot.
Q: Can I freeze it?
Yes, although the creamy sauce may change texture slightly after thawing. Cool completely, portion and freeze in airtight containers.