Cheesy Broccoli Cauliflower Casserole
93 Comments
Posted: 03/26/20
Updated: 10/25/21
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Looking for an easy side dish? This Cheesy Broccoli Cauliflower Casserole is the perfect side dish for the weeknight! Even your kids will love this casserole topped with cheese. Plus, it’s perfect for a holiday side dish too!
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You want to know how to get your kids to eat the vegetables? Start with this loaded casserole! Beyond the cheese, beyond the sour cream and look past the fried onions, it’s nothing but vegetables! Anyway I can get those kids to eat vegetables is a win in my book. They loved this Broccoli Cauliflower Casserole so it’s going on my regular side dish rotation!
And your whole family will love it!
This has been a great side dish and I’ve served it at more family gatherings and it’s so popular on the buffet!
It’s one of my favorite meals for the holidays because it’s easy to make and can be made ahead a day or two, covered with foil and tucked into the refrigerator until you’re ready to heat it up. Pair it with my easy Crock Pot Turkey Breast and everyone will love it!
Easy, cheesy, delicious!
Ingredients for Broccoli Cauliflower Casserole
- Frozen Vegetables – Broccoli Florets and Cauliflower Florets
- Cream of mushroom soup
- Sour cream
- Sharp cheddar cheese
- French fried onions
Steps to Make!
- Prep – Preheat the oven. Grease the baking dish and set aside.
- Mix – In a saucepan combine the soup, sour cream, cheese and fried onions. Stir over medium heat until blended. Add broccoli and cauliflower and continue stirring until combined.
- Bake – Transfer to the prepared baking dish. Place in preheated oven and bake 25-30 minutes, uncovered. Top with remaining cheese and onions and place back in oven until cheese melts.
Expert Tips
- When it comes to baking a casserole, glass or pyrex is your best choice. Both glass and pyrex take longer to heat up, but conduct heat well and get super hot. An oven-safe dish is a must. Another must? Dishwasher safe for easy clean-up!
- If you would like to want to use fresh vegetables you can but you would need to steam or roast them first. This is the perfect time to take a shortcut and use frozen vegetables. This is a terrific pantry-staple side dish!
- I recommend sharp cheddar cheese. It gives a tanginess to the recipe that makes it a real winner! Though you can certainly substitute with Monterey Jack or Provolone Cheese. If you do use a milder cheese a handful of Parmesan will add the sharp saltiness of the cheddar.
- Grab a block of cheese and grate it yourself because it will melt better! Pre-Shredded cheese has additives that hinder it from melting.
See that cheesy goodness? I don’t know what you’ll love more: the cheesiness of this casserole or the crunchy onions when all of this bakes up to golden, bubbly deliciousness! Mmmm!!!!
More easy vegetable casseroles!
- Got leftover ham? Make this easy Ham and Green Bean Casserole for dinner!
- Hosting the holidays? You can’t forget this easy Sweet Potato Casserole.
- Always a favorite at holidays is this easy Shredded Potato Casserole using frozen hash browns.
- A delicious twist on corn as a dish is Corn Pudding Casserole.
Trust me when I say you will love this recipe!!! It’s easy to make, can be made ahead and it’s full of cheesy goodness! I guess the only question is when are you going to make it? ? Leave a five-star comment below and tell me what you think!
If you make my recipe please tag me on Instagram @julieseatsandtreats or #julieseatsandtreats. I love to see a picture of your casserole!!!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Cheesy Broccoli Cauliflower Casserole
Looking for an easy side dish? This casserole is the perfect side dish for the weeknight! Plus, it's perfect for a holiday side dish too!
Ingredients
- 10.75 oz condensed cream of mushroom soup 10.75 oz
- 1 c. sour cream
- 1 1/2 c sharp cheddar cheese shredded, divided
- 6 oz french fried onions
- 16 oz frozen broccoli florets thawed
- 16 oz frozen cauliflower florets thawed
Instructions
- Preheat oven to 325 degrees F. Grease 2 quart baking dish and set aside.
- In a saucepan combine soup, sour cream, 1 c. cheese and 1 1/4 c. fried onions. Stir over medium heat until blended. Add broccoli and cauliflower (thawed), stir until combined.
- Transfer to prepared baking dish. Place in preheated oven and baked 25-30 minutes, uncovered. Top with remaining cheese and onions and place back in oven until cheese melts.
Tips
Expert Tips
- When it comes to baking a casserole, glass or pyrex is your best choice. Both glass and pyrex take longer to heat up, but conduct heat well and get super hot. An oven-safe dish is a must. Another must? Dishwasher safe for easy clean-up!
- If you would like to want to use fresh vegetables you can but you would need to steam or roast them first. This is the perfect time to take a shortcut and use frozen vegetables. This is a terrific pantry-staple side dish!
- I recommend sharp cheddar cheese. It gives a tanginess to the recipe that makes it a real winner! Though you can certainly substitute with Monterey Jack or Provolone Cheese. If you do use a milder cheese a handful of parmesan will add the sharp saltiness of the cheddar.
- Grab a block of cheese and grate it yourself because it will melt better! Pre-Shredded cheese has additives that hinder it from melting.
Nutrition Information
Calories: 332kcal (17%), Carbohydrates: 18g (6%), Protein: 10g (20%), Fat: 24g (37%), Saturated Fat: 12g (75%), Cholesterol: 39mg (13%), Sodium: 638mg (28%), Potassium: 459mg (13%), Fiber: 2g (8%), Sugar: 3g (3%), Vitamin A: 750IU (15%), Vitamin C: 78.2mg (95%), Calcium: 226mg (23%), Iron: 1.1mg (6%)
Carole D says
DELICIOUS! I used a California mix of vegetables (broccoli, cauliflower, carrots)
Courtney says
Yum!!! Thank you for sharing!
BigD says
Good easy recipe. I added extra sliced mushrooms. While cooking ingredients it seemed too stiff. I added 1/2 cup half and half to mixture. It helped a lot. I also added one cup grated parmesan. With 2 cups grated sharp cheddar., one cup to add later. It turned out the best part of the dinner. Everyone liked it.
I used fresh broccoli and cauliflower.
Cooked in boiling water 4 minutes.
Let drain and cool. Cook mushroom soup with sour cream, parmesan cheese, sharp cheddar cheese, half and half [ to thin and stretch cream sauce.) Enough to cover 1 lb. Each
of broccoli and cauliflower. After 25 minutes add extra cheese and frenchie onions and bake again 10 minutes till cheese melts.
Wonderful side dish.
John says
Made this last night, it was delicious. Thanks for the recipe
Barbara Orr says
I want to make this as a side for Christmas dinner. Do I use the condensed mushroom soup directly from the can or do I dilute it as per manufacture’s directions, 1/2 milk, 1/2 water before adding to there recipe?
Barbara Orr says
I want to make this as a side for Christmas dinner. Is the condensed mushroom soup used directly from the can as is or is it mixed with water/milk as the manufacture’s directions before adding to casserole
Kelsi says
I forgot to put the sour cream in. I guess I’ll try it next time.
Sioux says
Julie, you are the bomb! I have made so, so many ofyour receipe’s, and not 1 has let me down. Thank you, and don’t go away. We need you on our side.
CindyB says
This recipe is the bomb!!! I’d commented back in December that I was going to include this recipe in my upcoming pre-Christmas dinner party and inquired about adding carrots for extra color. Plans changed and I didn’t get to make it then, but I came across the recipe again recently and decided to make it. Ohmyohmyohmy! Delicious and so quick & easy to put together. Didn’t add carrots; it was beautiful without them. I used slightly more broccoli than the recipe calls for in order to stretch it a few more servings, so I added an additional 1/2 can of soup. (I didn’t have another can of cream of mushroom, so I substituted 1/2 can of cream of celery). This is a definite keeper!~
CJ says
Enjoyed this. Added a pound of boneless skinless chicken thighs precooked and chunked. I did use fresh steamed broccoli and cauliflower
Julie Evink says
Sounds delicious!
Patti says
What can I replace the fried onions with – I was thinking I could use sauteed red onion and mix in some panto for crunch
Julie Evink says
Yes any type of bread crumb with butter on top would work great.
Teresa Laforges says
Can you add frozen carrots to this recipe
Julie Evink says
Yes, but I would recommend substituting some of the other veggies with carrots or you might not have enough sauce, or make more sauce.
Cindy B says
Glad I went back and read your response to Teresa – I was also planning on adding some carrots for color. Much appreciated.
Julie Evink says
I hope you enjoy it!
Cindy B says
I’m making this as a veggie side for a pre-Christmas dinner party in three days. Can this be prepared in advance and refrigerated until ready to cook?
Julie Evink says
I would try to make it only 24 hours in advance.
Cindy B says
Thank you, Julie. Party’s tomorrow, so I really appreciate your reply. I’ll come back after and rate it, but it sure sounds like a 5-star to me! :o)
Janet says
Can I freeze this??
Runell says
Best broccoli and califlower I have eaten in a long time
Julie Evink says
Wonderful to hear Runell! Thanks for commenting and rating the recipe!
Teresa Martins says
I added chicken and peppers and onions. My bf loved it.
Julie Evink says
Great addition Teresa! Thanks for commenting and rating the recipe!