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This Broccoli and Cauliflower Casserole is a creamy and cheesy blend with a buttery cracker topping. It’s rich in flavor, ready in less than an hour, and makes the best side dish.
Creamy Broccoli Cauliflower Bake (Family Favorite!)
Vegetable side dishes usually take a back seat to other dishes, until now! This broccoli and cauliflower casserole is the kind of side dish that gets devoured right away. It’s quick enough for weeknight dinners and impressive enough as a side dish on a holiday dinner table.
The creamy and cheesy base topped with a buttery crunch actually makes me look forward to eating my veggies. Your guests will be asking for seconds and for you to share the recipe!
Ingredients
Below is everything you need to make this casserole, along with a few substitution recommendations.
- 1 sleeve crackers – The crunchy, buttery topping that is a nice texture for the creamy casserole. Saltine or Ritz Crackers work great.
- 8 ounces freshly grated extra-sharp cheddar cheese – Gives the melty cheese flavor we all love. Cheddar cheese is a good substitute.
- 6 Tablespoons unsalted butter – Adds richness to the sauce.
- 2 large garlic cloves – Gives a savory depth to the casserole. Use ½ teaspoon garlic powder as an alternative to fresh.
- 1 teaspoon Salt – Enhances the overall flavor of the dish. Kosher salt or Sea salt will work in the dish.
- 1 teaspoon pepper – Adds a mild heat to the dish. Freshly cracked pepper is a great option.
- 2 Tablespoons all-purpose flour – Thickens the cream sauce. Cornstarch will work too.
- 1 ¼ cups heavy cream – Makes the sauce rich and creamy. You can use half-and-half or whole milk if you do not have heavy cream but it will change the consistency of the sauce.
- ¾ cup low-sodium chicken broth – Helps with the consistency of the sauce and adds to the savory flavor. Substitute vegetable broth.
- 16 ounces frozen broccoli florets – You can use fresh broccoli instead of frozen.
- 16 ounces frozen cauliflower florets – You can use fresh cauliflower instead of frozen.
- 2 teaspoons dried ground mustard – Adds a subtle tang. You can omit if you prefer a milder taste.
How To Make Cheesy Broccoli Cauliflower Casserole
Make the sauce, add the ingredients, cook, transfer to a baking dish, sprinkle with the cracker topping, and cook. Let me show you how.
- Preheat the oven. Adjust the oven rack to the middle position and preheat to 450°F. Grease a 9×13-inch baking dish and set aside.
- Make the cracker topping. In a medium bowl, stir together the crushed crackers, 4 tablespoons of melted butter, ¼ cup shredded cheese, ¼ teaspoon salt, and ¼ teaspoon pepper until well combined.
- Start the base. In a large pot or Dutch oven, melt the remaining 2 tablespoons of butter over medium heat. Add garlic and cook for 1–2 minutes, stirring often, until fragrant and golden. Sprinkle in the flour and cook for another minute to form a roux.
- Build the sauce. Gradually whisk in the heavy cream and chicken broth until smooth and lump-free.
- Add vegetables and seasoning. Stir in the broccoli, cauliflower, dry mustard, the remaining ¾ teaspoon salt, and ¾ teaspoon pepper. Bring the mixture to a boil, then reduce to medium-low, cover, and simmer for 5–8 minutes until the vegetables are just tender.
- Add the cheese. Remove from the heat and stir in the remaining 1 ¾ cups shredded cheddar until melted and creamy.
- Assemble. Pour the mixture into the prepared baking dish and sprinkle evenly with the cracker topping.
- Bake. Bake for 10–15 minutes, until the topping is golden brown and crisp.
- Cool and serve. Let the casserole cool for 10 minutes before serving. Garnish with fresh parsley if desired.
Recipe Tip
- Grate your own cheese. Pre-shredded cheese contains anti-caking agents that can make the sauce grainy.
- Thaw frozen vegetables fully and pat them dry to avoid excess water in the casserole.
- Don’t skip the ground mustard—it really brings out the sharp cheddar flavor.
Make It A Meal
Serve this casserole alongside these Grilled BBQ Chicken Drumsticks and a Dirty Dr. Pepper for a deliciously cozy meal.
Cheesy Broccoli Cauliflower Casserole
Equipment
- mixing bowls
- measuring cups and spoons
- Cutting board
- Chef’s knife
- Large pot or Dutch oven
- whisk
- Wooden spoon or spatula
- 9×13-inch baking dish
Ingredients
INGREDIENTS:
- 1 sleeve Saltine or RITZ Crackers crushed
- 8 ounces freshly grated extra-sharp cheddar cheese, about 2 cups
- 6 Tablespoons unsalted butter, melted
- 2 large garlic cloves, minced
- 1 teaspoon Salt
- 1 teaspoon pepper
- 2 Tablespoons all-purpose flour
- 1 ¼ cups heavy cream
- ¾ cup low-sodium chicken broth
- 16 ounces frozen broccoli florets, thawed
- 16 ounces frozen cauliflower florets thawed
- 2 teaspoons dried ground mustard
GARNISHES:
- Fresh Parsley
Instructions
Preheat the oven.
- Adjust the oven rack to the middle position and preheat to 450°F. Grease a 9×13-inch baking dish and set aside.
Make the cracker topping.
- In a medium bowl, combine the crushed crackers, 4 tablespoons melted butter, ¼ cup of the shredded cheese, ¼ teaspoon salt, and ¼ teaspoon pepper. Mix until the crumbs are evenly coated.
Cook the base.
- In a large pot or Dutch oven over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic and cook for 1–2 minutes, stirring often, until fragrant and just golden. Stir in the flour and cook for 1 more minute to form a roux.
Build the sauce.
- Slowly whisk in the heavy cream and chicken broth until smooth.
Add vegetables and seasonings.
- Stir in the broccoli, cauliflower, dry mustard, the remaining ¾ teaspoon salt, and ¾ teaspoon pepper. Bring the mixture to a boil, then reduce the heat to medium-low. Cover and simmer for 5–8 minutes, until the vegetables are just tender.
Stir in the cheese.
- Remove from heat and stir in the remaining 1 ¾ cups shredded cheese until the sauce is melted and creamy.
Assemble the casserole.
- Pour the mixture into the prepared baking dish. Sprinkle the cracker topping evenly over the top.
Bake.
- Place in the oven and bake for 10–15 minutes, or until the topping is golden brown and crisp.
Cool and serve.
- Allow the casserole to cool for about 10 minutes before serving. Garnish with fresh parsley if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Broccoli Cauliflower Casserole Recipe FAQs
This is a great make-ahead option. Prepare the casserole up until baking, then cover and place it in the fridge for up to 24 hours before cooking it.
You’ll know the casserole is done when the top is golden brown and the edges are bubbling slightly.
Sure. A rotisserie chicken or diced ham would be delicious.
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