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This Broccoli Cauliflower Casserole is cozy, creamy, and unapologetically cheesy — the kind of comforting side dish that makes any dinner feel like a special occasion. With tender veggies folded into a velvety homemade cream sauce and finished with a crunchy, golden topping, this is the vegetable casserole even veggie skeptics love.
Why this recipe is so delicious: You get the perfect balance of creamy, crunchy, cheesy, and comforting. The heavy cream creates a rich, luxurious sauce, dried mustard and Worcestershire add depth, and the paprika brings color and warmth. Plus, everything bakes together into one bubbling, golden-topped masterpiece you’ll want seconds of. 💗
If you enjoy delicious vegetable dishes everyone will actually eat, don’t miss Paula Deen Corn Casserole, Southern Style Green Beans, Melting Potatoes, and Cheesy Crockpot Potatoes.
So grab your baking dish and let’s make a side that always gets a little extra scooped onto every plate.
✨ Before You Begin
✨ Thaw and dry your veggies well. Excess moisture will thin the sauce. Press with paper towels for best results.
✨ Use a large skillet. You’ll make the sauce and fold in all the veggies directly in the pan.
✨ Bloom the spices. Cooking the flour + seasonings for a full minute deepens flavor and keeps the sauce silky.
✨ Heavy cream = richness. It gives the sauce its luscious, restaurant-quality texture — but lighter swaps work too (see variations!).
✨ Broil at the end if you want extra crunch. Just 1–2 minutes will deeply toast the breadcrumb topping.
Broccoli Cauliflower Casserole Ingredients + Key Notes
This is just a quick glance at what you’ll need. For exact measurements, head down to the recipe card below.
- Frozen Broccoli + Cauliflower: Frozen veggies work beautifully here — just thaw and drain well so the cream sauce stays thick.
- Butter: Forms the base of the roux and adds rich flavor.
- Onion & Garlic:
Build the savory backbone of the sauce. - All-Purpose Flour: Helps thicken the sauce into a velvety consistency.
- Seasonings: Paprika adds warmth and color; dried mustard sharpens the cheese flavor; Worcestershire adds umami depth.
- Heavy Cream: Creates the ultra-creamy, decadent sauce. (See Notes for lighter swaps!)
- Cheddar Cheese: Sharp cheddar melts beautifully and adds strong cheesy flavor.
- Breadcrumbs: I prefer to coarse, homeade bread crumbs. Make the golden, crunchy topping. You can swap Ritz crackers or make homemade crumbs (instructions below).
How to Make Coarse Homemade Bread Crumbs
- Toast 3 slices of sourdough bread.
- Generously butter each slice immediately while it’s hot.
- Let the toast cool completely.
- Tear into large pieces and pulse in a food processor until coarse.
Using Fresh Vegetables Instead of Frozen
If you’d like to use fresh vegetables instead of frozen, here are the correct amounts and cooking instructions so the casserole stays creamy—not watery—and the vegetables stay tender.
- Amounts
-
Fresh Broccoli: Use 8 cups fresh broccoli florets (about 2 large heads, trimmed into bite-size pieces) to replace the 2 (16-oz) frozen packages.
-
Fresh Cauliflower: Use 4 cups fresh cauliflower florets (about 1 medium head) to replace the 1 (16-oz) frozen package.
-
- How to Prepare Fresh Broccoli & Cauliflower
-
-
Cut into uniform bite-size florets.
This helps everything cook evenly in the sauce. -
Blanch the vegetables:
-
Bring a large pot of salted water to a boil.
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Add the broccoli and cauliflower florets.
-
Cook for 2–3 minutes max.
(You just want them crisp-tender—they will finish cooking in the oven.)
-
-
Shock immediately:
Transfer the vegetables to a large bowl of ice water to stop the cooking. -
Drain thoroughly:
-
Drain in a colander.
-
Spread the vegetables on paper towels or a clean kitchen towel.
-
Pat completely dry.
Excess moisture will thin the cream sauce.
-
-
Proceed with the recipe:
Add the blanched, dried broccoli and cauliflower to the cream sauce the same way you would the thawed frozen vegetables.
-
How to Make Broccoli Cauliflower Casserole
Here’s a real quick look at how to assemble this easy casserole (full instructions in the recipe card below).
You’ll start by melting your butter in a big skillet — big enough to hold all the veggies later. Soften the onions and garlic until they smell amazing, then stir in your flour and seasonings to make a thick, fragrant paste.
Whisk in the cream (off the heat so it doesn’t clump!), then return the skillet to the stove and let it bubble into a thick, silky sauce. Fold in all the broccoli and cauliflower until everything is coated and cozy. Pour into your baking dish, shower the top with cheddar, sprinkle on the breadcrumbs, and bake until golden, bubbling, and irresistible.
So grab your baking dish and let’s make a side that always gets a little extra scooped onto every plate.
⭐ Pro Tips
⭐ Dry your veggies thoroughly so the cream sauce stays thick and luscious instead of watery.
⭐ Use freshly shredded cheddar. It melts smoother and gives better flavor than bagged shreds.
⭐ Level up the topping: Add 1–2 tablespoons melted butter to your breadcrumbs before sprinkling for extra crunch and color.
⭐ Broil very briefly at the end if you want deep, golden brown edges — it browns fast!
Storing + Reheating + Freezing + Make-Ahead Tips
Storing
- Store leftovers covered in the fridge for 3–4 days.
Reheating
- Warm leftovers in a 350°F oven for about 15–20 minutes, covered with foil.
If the casserole is stored in a glass/ceramic dish, let it come to room temp before reheating — or transfer to an oven-safe pan.
Freezing
- This casserole freezes well! Assemble but don’t bake, wrap tightly, and freeze for up to 2 months. Thaw overnight before baking.
Make-Ahead
- Assemble completely, cover, and refrigerate up to 24 hours. Add the topping right before baking so it stays crisp
What to Serve With Broccoli and Cauliflower Casserole
Mains That Pair Well
This creamy veggie casserole is one of those sides that truly goes with everything — especially Crockpot Pork Tenderloin, Chicken Tetrazzini, Traditional Meatloaf, Million Dollar Chicken, or Crockpot Turkey Breast.
Fresh + Crisp Sides
With this cozy casserole, I like to serve another side dish that balances the richness. Try my House Salad with Buttermilk Dressing, Harvest Salad, or Spinach Strawberry Salad.
Sweet Finishes
And if your family loves ending dinner on a sweet note, serve this with Apple Cobbler, Oreo Chocolate Chip Cookies, Hershey’s Chocolate Cake, or my Sugar Cream Pie!
Frequently Asked Questions
✦ Can I use frozen broccoli and cauliflower?
Absolutely — just thaw and drain them well. Pat them dry so excess moisture doesn’t thin out the creamy sauce.
✦ How do I keep the casserole from getting watery?
Blanch (don’t boil) the vegetables, drain thoroughly, and let them steam-dry. Excess water is the most common cause of a thin sauce.
✦ Can I make this casserole ahead of time?
Yes! Assemble it up to 24 hours in advance, cover tightly, and store in the fridge. Add the topping right before baking so it stays crisp.
✦ Can I use cheese other than cheddar?
Yes — this casserole is super flexible. Gruyère, Monterey Jack, Colby Jack, or Fontina all melt beautifully and pair well with the cream sauce.
✦ How do I reheat leftovers?
Warm covered portions in a 350°F oven for 15–20 minutes, or microwave gently in 30-second bursts. If heating a full dish, let the casserole come to room temperature first to protect glass or ceramic bakeware.
Still have questions? Drop them in the comments — I love helping you cook with confidence! 💗
More Yummy Side Dishes
- Squash Casserole
- Mashed Potatoes
- Creamed Peas
- Boursin Cheese Scalloped Potatoes
- Southern Collard Greens
- Paula Deens Green Beans
Tried This Recipe?
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Thanks for stopping by my kitchen today — happy cooking, friends! 💗 Kathleen
Broccoli Cauliflower Casserole
Ingredients
- 2 (16-ounce) packages frozen broccoli, thawed and drained on paper towels
- 1 (16-ounce) package frozen Cauliflower thawed and drained on paper towels
- 6 tablespoons butter
- 1/2 cup onion diced
- 2 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons paprika
- 3/4 teaspoon dried mustard
- 1 teaspoon Worcestershire sauce
- 3 cups heavy cream
Topping:
- 1 1/2 cups dried coarse bread crumbs
- 2 cups sharp cheddar cheese, shredded
Instructions
- Preheat oven to 350ºF (177ºC) and lightly grease a 2-quart baking dish.
- Melt butter (6 tablespoons) in a large skillet (large enough to later accommodate all the broccoli and cauliflower). Add onions (1/2 cup) and garlic (2 cloves) and cook until soft and tender.
- Add in flour (3 tablespoons), salt (2 teaspoons), pepper (1/2 teaspoon), paprika (1 1/2 teaspoons), dried mustard (3/4 teaspoon), and Worcestershire sauce (1 teaspoon). Whisk together until a smooth paste forms. Cook mixture over medium heat for 1 minute.
- Remove skillet from heat and whisk in cream (3 cups) whisking until mixture is smooth.
- Replace skillet to medium heat and bring mixture to a boil stirring constantly. Add broccoli (32 ounces) and cauliflower (16 ounces) and mix to evenly coat.
- Pour the vegetable and cream mixture into the prepared casserole dish. Sprinkle the top of the casserole evenly with cheese (2 cups) and then bread crumbs (1 1/2 cups).
- Bake in the preheated oven for 20 minutes or until the casserole is heated through to the center and the edges are bubbly.
Notes
- Low-carb option: A cauliflower and broccoli casserole is a great low-carb addition to the dinner table. Just leave off the breadcrumbs! Broccoli’s high-fiber and antioxidants give you added health benefits on top of being low-carb!
- Reduced Fat Option: If you are looking for a healthy broccoli cauliflower casserole, this recipe is very easy to lighten up! Swap chicken broth for the heavy cream and use low-fat cheese to decrease the calories while preserving a similar homemade cream sauce flavor.
- Another way to make this broccoli casserole healthy would be to decrease some of the cheese on top and use half and half instead of cream.
- Ritz Cracker Variation: Making broccoli cauliflower casserole with Ritz crackers is a common variation on this recipe.
- We’ve gone with breadcrumbs, but if crackers are in the pantry, they work just as well! Just blitz them in the food processor or simply crush them in a resealable bag, air removed, with a rolling pin!).
I don’t care for frozen veggies. this sounds delicious . How much would i use of fresh?
Hey Kada. Really great question!I just adde a section on exactly how much and how to make it in the article below the ingredients. Its pretty long, so I can’t add it here. I hope this helps
Can you make this the day before and just heat it up or would you cook completely and then heat it up the next day?
Hi Shirley. I’d make it through step #6 leaving off the topping. Cover with plastic wrap and keep in the fridge. Finish up the next day.
What else can I use insteadmof cream?
Hey Rosemary. I’m not familiar with a good substitution for the cream in this. Sorry!!
Butter is a whopping 80% fat, so combined with whole milk, it works as a heavy cream substitute. Just melt 1/4 cup butter, then whisk in 3/4 cup whole milk until smooth. You can use it in place of 1 cup heavy cream.