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This broccoli cauliflower casserole is the perfect blend of two amazing recipes: My classic broccoli cheese casserole and my creamy cauliflower casserole. I’m talking tender florets of broccoli and cauliflower, all nestled in a buttery cheese sauce with bits of bacon. And guess what? This side dish is as easy to make as it is to enjoy.
Why You’ll Love This Broccoli Cauliflower Casserole
- Tender broccoli and cauliflower florets
- Creamy and comforting cheese sauce
- Crispy bacon
- Easy-to-find ingredients
- Ready in less than 30 minutes
- Naturally gluten-free
- Perfect side dish
Ingredients & Substitutions
This section explains how to choose the best ingredients for cauliflower broccoli casserole, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
- Veggies – Obviously, the star of this vegetable casserole is cauliflower and broccoli florets, but you’ll also need onion. I cut the broccoli and cauliflower into small florets for faster cooking, but regular florets work too. You’d just have to boil for a couple minutes longer. You could also make this casserole with only broccoli or cauliflower, if that’s all you have on hand.
- Butter – I use melted unsalted butter, but you can use salted and just use a little less added salt.
- Garlic – Fresh garlic is going to taste best, but to save on time, you can use 1 tablespoon of jarred minced garlic instead. In a pinch, you could simply add 3/4 teaspoon of garlic powder.
- Cream Cheese – This makes up the base of the creamy sauce in this broccoli cauliflower casserole. Leave the cream cheese out on the counter for about 30 minutes until it becomes easily spreadable, or microwave it in 10-second intervals, turning it over between intervals, until soft.
- Chicken Broth – Adds flavor and thins out the sauce. I use reduced sodium chicken broth, but regular also works. You could also use vegetable broth or bone broth.
- Cheese – A combination of sharp cheddar cheese and mozzarella cheese makes a rich, melty texture. You can substitute with other types of cheese, like gruyere, Gouda, Colby, or parmesan cheese if you prefer.
- Sea Salt & Black Pepper
- Cooked Bacon – Make bacon in the oven (my favorite way to make bacon), air fryer bacon, or even microwave bacon. You can also omit it if you want to.
How To Make Broccoli Cauliflower Casserole
This section shows how to make cauliflower broccoli casserole, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Boil the florets. Bring a large pot or Dutch oven of water to a boil. Add the broccoli and cauliflower, and cook uncovered until crisp-tender. (Alternatively, you can steam the veggies in a steamer basket instead.) Drain and run cold water over the vegetables (or shock in a bowl of ice water) to prevent further cooking. Pat dry and place in a bowl.
TIP: Don’t cook all the way.
You want the broccoli and cauliflower slightly undercooked here. They will soften more when you bake the broccoli cauliflower casserole.
- Saute the aromatics. Melt the butter over medium heat. Add the onions to the melted butter and cook until translucent. Add the minced garlic. Saute until fragrant.
- Make the sauce. Reduce heat to low. Add cream cheese and stir until melted. Stir in the chicken broth.
- Combine. Add the broccoli and cauliflower florets to the pot. Add cheddar and mozzarella cheeses, and crumbled bacon. Season with salt and pepper. Mix well.
- Assemble. Transfer the broccoli and cauliflower mixture to a large baking dish. Sprinkle with more cheddar and mozzarella cheeses. Top with more crumbled bacon.
- Bake. Place the broccoli and cauliflower casserole in the oven, until the cheese is melted and the casserole is hot.
TIP: If you want the cheese more browned, broil for 2-3 minutes.
I love this casserole just the way it is, but here are some ways you can kick it up a notch:
- Make It A Meal – Add cooked (diced or shredded) chicken to add protein. I often use leftover baked chicken breast, but if you don’t have any, you can make Instant Pot chicken pretty fast.
- Buffalo – Simply drizzle with buffalo sauce at the end. You can also combine diced baked buffalo chicken with the vegetables and a drizzle of buffalo sauce.
- Spinach And Feta – Mix in sauteed spinach and crumbled feta cheese to introduce a fresh and tangy element to the broccoli cauliflower casserole.
- Store: Place leftovers in an airtight container and store in the refrigerator for 3-4 days.
- Meal prep: Cut and blanch the broccoli and cauliflower in advance. Store in the fridge until ready to assemble. You can also assemble the entire casserole ahead of time and just bake for dinner.
- Reheat: Warm in a preheated oven at 350 degrees F for about 15-20 minutes, until hot.
- Freeze: You can freeze cauliflower broccoli casserole before or after baking it. Let it come to room temperature, then wrap tightly in plastic wrap and aluminum foil, and store in the freezer for up to 3 months. You can also freeze individual portions for easy reheating.
What To Serve With Broccoli Cauliflower Casserole
Looking for some main dishes to serve alongside this creamy broccoli cauliflower cheese casserole? Here are my go-to choices:
- Chicken – You can add cooked chicken to the casserole (see variations above), or simply make some easy pan seared chicken breasts or spicier peri peri chicken.
- Seafood – The creamy texture in this cheesy broccoli cauliflower casserole pairs perfectly with garlic butter shrimp, or quick and easy broiled salmon.
- Steak – Serve it with a juicy air fryer steak. For a fancy meal, make a perfect ribeye steak or air fried filet mignon.
- Pork – Tender pork steaks are excellent with this side dish, or get everything on the table in less than 30 minutes with air fryer pork chops.
More Cheesy Vegetable Casserole Recipes
Cheesy veggie casseroles are a favorite of mine because they are quick, easy, and my kids like them. Try some of my other favorites next:
Broccoli Cauliflower Casserole
Broccoli Cauliflower Casserole
This broccoli cauliflower casserole combines veggies, creamy sauce, cheese, and optional crispy bacon all in one pan. Easy comfort food!
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Preheat the oven to 400 degrees F (232 degrees C).
Bring a large pot or Dutch oven of water to a boil. Add the broccoli and cauliflower, and cook uncovered for 2-3 minutes for small florets or 4-5 minutes for regular-sized florets, until crisp-tender. (You want them slightly undercooked, as they will finish cooking in the oven.) Drain and run cold water over the vegetables to prevent further cooking. Pat dry.
In the same pot or Dutch oven, melt the butter over medium heat. Add the onions and cook for about 5 minutes, until translucent.
Add the minced garlic. Saute for about 1 minute, until fragrant.
Reduce heat to low. Add the cream cheese and stir until melted. Stir in the chicken broth.
Add the broccoli and cauliflower florets to the pot. Add 1 cup each of the cheddar and mozzarella cheeses, and 6 slices of crumbled bacon (if using). Mix well. Season with salt and pepper to taste, and mix again.
Transfer the mixture to a 9×13 casserole dish. Top with the remaining 1/2 cup cheddar, 1/2 cup mozzarella, and 3 slices crumbled bacon (if using).
Bake for about 10 minutes, until the cheese is melted and the casserole is hot. If you want the cheese more browned, broil for 2-3 minutes.
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Serving size: 1 cup
Nutrition info does not include optional bacon.
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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