Broccoli Cauliflower Casserole

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Make the perfect comfort food with our Broccoli Cauliflower Casserole recipe. This creamy, cheesy dish features tender veggies, a rich sauce, and a crispy panko topping. Great as a side dish for any meal!

A spoon scooping a serving of cheesy broccoli and cauliflower casserole with a golden breadcrumb topping from a white baking dish.

Tips for the Best Broccoli Cauliflower Casserole


Blanching Vegetables: Make sure not to overcook the broccoli and cauliflower during blanching. They should be just tender, as they’ll continue to cook in the oven. Blanch for 3-4 minutes and immediately transfer to ice water to stop the cooking process.

Cheese Sauce Consistency: Gradually add the milk and heavy cream while whisking continuously to avoid lumps. If the sauce seems too thick, you can add a little more milk to reach your desired consistency.

Breadcrumb Topping: For an extra crispy topping, toast the panko breadcrumbs in a dry skillet for a couple of minutes before mixing with melted butter and sprinkling over the casserole.

Customizing Flavors: Feel free to add additional seasonings to suit your taste. A pinch of nutmeg can add depth to the cheese sauce, or a dash of hot sauce for a bit of heat.

A close-up of a serving of creamy broccoli and cauliflower casserole with a golden breadcrumb topping on a white plate.

How to Store Leftovers

Refrigeration: Allow the casserole to cool completely, then store it in an airtight container in the refrigerator for up to 3-4 days.

A serving of broccoli and cauliflower casserole with a golden breadcrumb topping on a white plate, with the baking dish in the background.

Broccoli Cauliflower Casserole

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Author: Kim
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 8 Servings


For the Filling:

For the Topping:


To Make the Filling:

  • Preheat your oven to 375°F. Grease a 9×13-inch baking dish.
  • In a large pot of boiling salted water, blanch the broccoli and cauliflower florets for 3-4 minutes, or until just tender. Drain and set aside.
    4 cups broccoli florets
    4 cups cauliflower florets
  • In a large saucepan, melt the butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute. Stir in the flour and cook for 1-2 minutes until lightly browned.
    2 tablespoons unsalted butter
    1 small onion
    2 cloves garlic
    ¼ cup all-purpose flour
  • Gradually whisk in the milk and heavy cream and cook until the sauce thickens, about 5-7 minutes. Stir in the shredded cheddar cheese, grated Parmesan cheese, Dijon mustard, salt, and pepper until the cheese is melted and the sauce is smooth.
    1 cup milk
    1 cup heavy cream
    1 cup shredded cheddar cheese
    ½ cup grated parmesan cheese
    1 teaspoon Dijon mustard
    ¼ teaspoon smoked paprika
    Salt and pepper to taste
  • Place the blanched broccoli and cauliflower florets in the prepared baking dish. Pour the cheese sauce over the vegetables and stir to coat evenly.

To Make the Topping:

  • In a small bowl, mix the panko breadcrumbs with the melted butter and sprinkle over the top of the casserole.
    1 cup panko breadcrumbs
    3 tablespoons unsalted butter
  • Bake, uncovered, for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
  • Let the casserole cool for a few minutes before serving.

Suggested Equipment


  • The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of casserole. Actual calories will vary.
  • If you’re unsure how much salt and pepper to add to the sauce, make the sauce, taste it, then add the salt and pepper to your preference.


Serving: 1cupCalories: 345kcalCarbohydrates: 19gProtein: 11gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 76mgSodium: 337mgPotassium: 436mgFiber: 3gSugar: 5gVitamin A: 1.216IUVitamin C: 66mgCalcium: 266mgIron: 1mg
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