If you’re on the hunt for a comforting, veggie-packed dish that totally hits the spot, I have just the thing for you. This Creamy Broccoli Cauliflower Casserole Recipe is one of my go-tos when I want something rich, cheesy, and just downright delicious without a ton of fuss. Whether it’s a weeknight dinner side or a holiday table star, you’ll find that this recipe comes together easily and always disappears fast!
Why You’ll Love This Recipe
- Creamy comfort: The sauce is rich and smooth thanks to cream cheese and butter, making veggies feel indulgent.
- Quick prep: Steaming the florets just a few minutes keeps them fresh and bright without turning mushy.
- Perfectly cheesy: Monterey Jack melts beautifully, giving great depth of flavor and gooey texture.
- Crunchy topping: Breadcrumbs with melted butter add that satisfying crisp finish you’ll crave every time.
Ingredients You’ll Need
This casserole just works because every ingredient pulls its weight, balancing fresh veggies with creamy, cheesy goodness. I always recommend using fresh broccoli and cauliflower for the best texture and flavor — frozen can get watery.
- Broccoli: Choose a firm head with tight florets for the freshest bite and bright green color.
- Cauliflower: Like broccoli, fresh and firm is key — avoid any browning spots.
- Butter: Use unsalted for better control over seasoning. It brings richness and helps the sauce thicken.
- Onion: Diced small for subtle sweetness; yellow or white onions both work.
- Garlic: Freshly minced adds real punch, which pairs wonderfully with the creamy sauce.
- All-purpose flour: This helps create the roux for thickening your sauce perfectly.
- Low-sodium chicken broth: Keep it low sodium so you can season precisely without overdoing it.
- Cream cheese: Room temperature ensures it melts smoothly into the sauce without lumps.
- Salt and spices: Seasoned salt, black pepper, and paprika add layers of warmth and flavor complexity.
- Seasoned breadcrumbs: Gives that golden crunch, especially when mixed with melted butter.
- Monterey Jack cheese: Mild and melty, it blends into the sauce and adds gooey cheesy magic.
Variations
While I love this casserole as it is, you might want to tweak it to fit your taste or dietary needs — and trust me, that’s totally encouraged! I’ve played around with a few swaps that always turn out great.
- Make it vegetarian: Swap the chicken broth for vegetable broth, and you’re good to go without losing any flavor.
- Add bacon: For an extra layer of smoky goodness, crispy bacon bits stirred in before baking really take it over the top.
- Use different cheeses: Sharp cheddar or mozzarella work well if Monterey Jack isn’t your favorite, just adjust amount for meltiness.
- Boost the crunch: Sprinkle some toasted nuts or fried onions on top along with the breadcrumbs for extra texture.
How to Make Creamy Broccoli Cauliflower Casserole Recipe
Step 1: Prep and Steam Your Veggies Just Right
Start by breaking the broccoli and cauliflower into small, bite-sized florets — I like to trim off those thick stalks because they don’t melt as nicely in the casserole. Steam them gently for about 3 to 4 minutes until your broccoli turns a beautiful, bright green. Don’t overdo this — you want your veggies tender but still holding their shape. Once steamed, set them aside to cool slightly.
Step 2: Create the Silkiest Cream Sauce
Grab a large skillet and melt 6 tablespoons of butter over medium heat. Add your diced onion and minced garlic, sautéing until the onion just starts to go translucent — this usually takes about 3 to 4 minutes. Here’s the trick I discovered: sprinkling the flour evenly over the onions and garlic, then whisking it quickly, cooks the flour enough to avoid any raw taste yet keeps the sauce smooth. Pour in your chicken broth while whisking constantly to prevent lumps. Let it simmer gently until the sauce thickens up. Turn the heat to low, then stir in that room-temp cream cheese along with salt, pepper, seasoned salt, and paprika — this is what gives it that warm, comforting flavor. Give it a good stir until the sauce is perfectly smooth and ready to pour.
Step 3: Layer and Bake to Golden Perfection
In a small bowl, mix your seasoned breadcrumbs with a tablespoon of melted butter — trust me, this little step makes a huge difference in crunchiness. Now, in a casserole dish, layer half your steamed broccoli and cauliflower, then spoon over half the cream sauce. Sprinkle half the grated Monterey Jack cheese evenly on top, then dust a pinch of paprika over the cheese for a subtle color pop. Repeat with the remaining broccoli, sauce, and cheese, then finish it all off with that buttery breadcrumb mixture. Bake at 375°F for 25 to 30 minutes until the cheese bubbles and the breadcrumbs are golden brown. Let it cool slightly before serving — your kitchen will smell like absolute heaven by then!
Pro Tips for Making Creamy Broccoli Cauliflower Casserole Recipe
- Don’t overcook the veggies: Steaming just until slightly tender keeps the texture and prevents mushiness after baking.
- Use room temperature cream cheese: It melts more smoothly into your sauce without lumps or clumps.
- Toast breadcrumbs first if you want extra crunch: I sometimes give them a quick toss in a dry pan before adding butter.
- Season sauce generously: I taste as I go, because sometimes just a pinch more salt or pepper really brings it alive.
How to Serve Creamy Broccoli Cauliflower Casserole Recipe
Garnishes
I usually keep garnishes simple since the casserole is so flavorful on its own — a little extra sprinkle of paprika on top after baking adds color and mild smoky flavor. Sometimes I chop some fresh parsley or chives and scatter them right before serving to brighten it up.
Side Dishes
This casserole is gorgeous alongside roasted chicken or pork tenderloin. I also love pairing it with a crisp green salad and some crusty bread to mop up the creamy sauce. For holiday meals, it goes beautifully with glazed ham or turkey.
Creative Ways to Present
For special occasions, I sometimes bake individual servings in ramekins — they look so cute and let everyone have their own personal cheesy veggie goodness. You could also sprinkle panko and extra cheese on top for an ultra-crispy crust if you want to impress guests with a golden, bubbly finish.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for up to 3 days. Just let the casserole cool completely before sealing to keep steam from making the topping soggy.
Freezing
I’ve frozen this casserole both before and after baking. If freezing before, wrap the casserole dish tightly with foil and plastic wrap. When ready to eat, bake from frozen but add extra time and check doneness often. If freezing leftovers, separate into portions and freeze in sturdy containers for up to 2 months.
Reheating
To reheat, I usually pop it in a 350°F oven uncovered until warm throughout and the topping crisps back up, about 15-20 minutes. Microwave works but sometimes softens the breadcrumbs — so the oven trick is my preferred way to rescue leftovers.
FAQs
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Can I use frozen broccoli and cauliflower for this casserole?
While fresh broccoli and cauliflower give the best texture and flavor, you can absolutely use frozen if that’s what you have. Just make sure to thaw and drain them well to avoid excess water that can make the casserole soggy.
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Is there a good dairy-free substitute for the cream cheese?
For a dairy-free version, you can try a vegan cream cheese alternative or use mashed silken tofu blended with a bit of nutritional yeast and lemon juice to mimic the tangy creaminess.
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How can I make this casserole gluten-free?
Substitute the all-purpose flour for gluten-free flour blends for the sauce and use gluten-free breadcrumbs for the topping. This adaptation works well without sacrificing texture or taste.
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Can I prepare this casserole ahead of time and bake later?
Yes, you can assemble the casserole and refrigerate it for up to 24 hours before baking. Just bring it to room temperature before popping it in the oven for best results.
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What if I want it extra cheesy?
Feel free to increase the amount of Monterey Jack or add a sprinkle of Parmesan on top before baking for a cheesier crust. Just keep in mind more cheese may require a slightly longer bake time to melt through.
Final Thoughts
I absolutely love how this Creamy Broccoli Cauliflower Casserole Recipe turns out—it’s such a crowd-pleaser in my family, and I’m always amazed at how something so simple feels so special. When I first tried this, I was looking for a way to make those humble veggies exciting, and this casserole totally delivered. I hope you’ll enjoy making it as much as I do because it really is the kind of comfort food dish that keeps everyone reaching for seconds. So go ahead, give it a try, and let me know how it becomes your new favorite side!
Print
Creamy Broccoli Cauliflower Casserole Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
This Broccoli-Cauliflower Casserole is a creamy, cheesy vegetable side dish with a delightful crunchy breadcrumb topping. Perfect for weeknight dinners or holiday feasts, it combines steamed broccoli and cauliflower florets layered with a rich cream cheese sauce, seasoned perfectly and baked until bubbly and golden brown.
Ingredients
Vegetables
- 1 large head broccoli
- 1 head cauliflower
Sauce
- 6 tbsp. butter, divided (5 tbsp. for sauce, 1 tbsp. melted for breadcrumbs)
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 1/2 cups low-sodium chicken broth
- 4 oz. cream cheese, room temperature
- 1/4 tsp. salt
- 1/2 tsp. ground black pepper
- 1/4 tsp. seasoned salt
- 1/4 tsp. paprika, plus more for sprinkling
Toppings
- 1/3 cup seasoned breadcrumbs
- 1 1/2 cups grated Monterey Jack cheese, plus more to taste
Instructions
- Prepare Vegetables: Break the broccoli and cauliflower into small florets, trimming off the thick stalks. Steam the florets for 3 to 4 minutes until the broccoli turns bright green, then remove from heat and set aside.
- Make the Sauce: In a large skillet, melt 6 tablespoons of butter (reserve 1 tbsp. for the breadcrumbs). Add the diced onion and minced garlic, sautéing until the onion becomes translucent, about 3 to 4 minutes. Sprinkle the flour over the onion and garlic mixture, whisk to combine, and cook for 45 seconds to eliminate the raw flour taste.
- Add Broth and Cream Cheese: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Continue cooking until the sauce thickens. Lower the heat and stir in the cream cheese, salt, black pepper, seasoned salt, and paprika until the sauce is smooth and flavorful. Taste and adjust seasonings as needed; keep the sauce warm.
- Prepare Breadcrumb Topping: In a small bowl, combine the seasoned breadcrumbs with 1 tablespoon of melted butter. Set aside for topping the casserole later.
- Assemble the Casserole: In a small casserole dish, layer half of the steamed broccoli and cauliflower florets. Pour half of the cream sauce over the vegetables, then sprinkle half of the grated Monterey Jack cheese. Lightly dust the cheese with a bit of paprika. Repeat with another layer of broccoli and cauliflower, cream sauce, and cheese. Finish by sprinkling the breadcrumb mixture evenly on top.
- Bake: Preheat the oven to 375°F (190°C). Bake the assembled casserole for 25 to 30 minutes, or until the cheese is melted and bubbly and the breadcrumbs have turned golden brown.
- Serve: Remove from the oven and serve warm for a comforting, delicious vegetable side dish.
Notes
- This casserole features a rich combination of creamy cheese sauce and crunchy breadcrumb topping, making it a satisfying vegetable side dish.
- Ideal for both casual weeknight dinners and more formal holiday meals.
- Ensure the cream cheese is at room temperature for smoother sauce consistency.
- You can substitute the chicken broth with vegetable broth to make it suitable for vegetarian diets.
Nutrition
- Serving Size: 1 serving (approx. 1/8 of casserole)
- Calories: 316
- Sugar: 4 g
- Sodium: 447 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 14 g
- Cholesterol: 59 mg
