Broccoli Cauliflower Casserole
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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!
Warm and cheesy broccoli cauliflower casserole is a MEGA comfort food side dish. This flavorful and simple casserole pairs well with pretty much anything. Honestly, it’s so yummy that I would eat it all on its own. Just give me a spoon or a fork, I’m ready to eat the whole pan by myself!
What is it about casseroles that just make them so comforting? I mean, my cheeseburger casserole is one of our go-to cozy meals, cheesy ham and noodles casserole makes me drool just thinking about it, and broccoli cauliflower casserole is absolute perfection. If there’s a food out there that isn’t in casserole form, just give me time and I’ll make one!
Why You’ll Love this Broccoli Cauliflower Casserole
- It only takes 45 minutes to make this recipe from start to finish! But the prep time is only 15 minutes, making it super easy to throw together and pop in the oven.
- This is a wonderful dish for potlucks and parties. Impress the crowd with a deliciously cheesy creation!
Ingredients for Broccoli Cauliflower Casserole Recipe
- Frozen vegetables – Use both frozen broccoli florets and frozen cauliflower florets in this recipe. You can use fresh broccoli and fresh cauliflower if you prefer, but frozen is really easy to use in this recipe.
- Cream of mushroom soup – If you don’t like cream of mushroom soup, you can use cream of chicken instead.
- Sour cream – Make your casserole extra creamy and have a little sour bite with some sour cream. Even if you don’t like sour cream, give it a try in this recipe! It really does make all the difference.
- Sharp cheddar cheese – Mild cheddar cheese also works, but the bite of sharp cheddar is super tasty! You could also opt for a more “fancy” cheese like gruyere or gouda.
- French fried onions – French fried onions are a staple in green bean casserole, and they are for this delicious casserole too!
Helpful Tools
How to Make Broccolli Cauliflower Casserole
- Prep – Preheat the oven to 325 degrees F and then grease a baking dish and set it aside.
- Mix – In a large saucepan or large pot combine the canned soup, sour cream, shredded cheese and fried onions. Stir over medium heat until thoroughly combined and smooth, making a creamy cheese sauce. Then add the broccoli and cauliflower and continue stirring until combined. If needed, add some salt and black pepper.
- Bake – Pour the mixture to the previously prepared baking dish. Place in preheated oven and bake 25-30 minutes, uncovered to ensure the veggies are cooked to a tender texture. Top with remaining cheese and onions and place back in oven until cheese melts.
How to Store Broccoli Cauliflower Casserole
FRIDGE: Transfer leftovers to an airtight container and store in the refrigerator for up to3 days. You can also cover your broccoli and cauliflower casserole tightly in plastic wrap and store that way.
FREEZER: Leftover casserole can be frozen in an airtight container for up to 3 months. Keep in mind that the texture may change once it is thawed and reheated.
What to Serve with Broccoli and Cauliflower Casserole
This casserole is one of my favorite sides to serve with hearty protein dishes like garlic butter steak bites, baked chicken thighs and parmesan crusted tilapia. Air fryer whole chicken and crock pot turkey breast would pair well with this too.
Pork schnitzel and slow cooker chicken thighs are great main dishes to serve with this broccoli cauliflower casserole recipe too.
Can you make broccoli cauliflower casserole ahead of time?
Absolutely! Make it all the way up to the baking stage, but skip sprinkling the extra cheese and topping of fried onions. Then wrap the casserole tightly in plastic wrap and store in the fridge for 24-48 hours. When you are ready to bake your cauliflower broccoli casserole, add the toppings and bake!
If you want a different topping, a parmesan cheese breadcrumb topping would be super tasty. Just mix up some parmesan cheese, bread crumbs and melted butter and sprinkle it over the casserole. You can also add seasonings like garlic powder and onion powder.
Panko breadcrumbs, crushed ritz crackers, and gluten-free breadcrumbs will all work.
Is it better to use fresh or frozen broccoli in a casserole?
A large head of cauliflower or broccoli can be chopped up and used in this simple recipe, but you’ll need to steam or roast them first. I find it much easier to use frozen veggies. Ultimately, both fresh and frozen work great so you can use whichever you prefer! If you use fresh, just keep in mind that you may need to adjust the bake time.
Pro Tips for the Best Broccoli and Cauliflower Casserole
- When it comes to baking a casserole, glass, ceramic, or pyrex is your best choice. They 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!
- Grab a block of cheese and grate it yourself because it will melt better! Pre-Shredded cheese has additives that hinder it from melting perfectly.
- While I recommend sharp cheddar, 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.
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 Casserole Recipes You’ll Love
- 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.
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
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.
Josie says
I’m unsure of the amounts of fried onions to use. The recipe calls for 6 oz but the instructions say to add 1 1/4 cups to the sauce mix before baking.
Courtney says
You use the remaining onions and cheese for the top of the casserole! 🙂
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!