Broccoli-Cauliflower Casserole Recipe
If you’re craving pure comfort and a burst of vibrant color on your dinner table, this Broccoli-Cauliflower Casserole Recipe is your ticket to satisfaction. Imagine gently roasted broccoli and cauliflower swirled in a creamy, cheesy sauce—with just the right hints of mustard and spice—crowned by a golden, bubbling topping. Not only will this dish win over veggie lovers and skeptics alike, but its irresistible blend of flavors and textures makes it an instant classic for potlucks, holidays, or cozy family dinners. Trust me, you’re going to want to bookmark this Broccoli-Cauliflower Casserole Recipe for when you need something warm, hearty, and absolutely crowd-pleasing.
Ingredients You’ll Need
This irresistible casserole keeps things approachable and fuss-free, relying on simple, classic ingredients. Every item on the list plays a key role, whether it’s adding creaminess, savoriness, or that iconic cheesy melt we all crave.
- Broccoli florets: Fresh, crisp broccoli gives the casserole bold color and a gentle bite; don’t skip this green goodness.
- Cauliflower florets: Mild and tender, cauliflower soaks up the cheesy sauce for an ultra-creamy base.
- Unsalted butter: Adds richness while sautéing the onions and building the luscious sauce.
- Small onion, finely chopped: The aromatic backbone of flavor—don’t underestimate what a little onion brings!
- Minced garlic: A sauté of garlic infuses the whole dish with welcoming warmth.
- All-purpose flour: Creates the thick, velvety base for your cheese sauce (swap for cornstarch to go gluten-free).
- Milk: Forms the luxurious, silky body of the sauce—use whole milk for extra indulgence.
- Sour cream: Lends tang, extra creaminess, and depth; Greek yogurt works for a lighter twist.
- Dijon mustard: Just a teaspoon wakes up all the flavors—don’t skip this little touch.
- Salt and black pepper: Bread-and-butter basics for balanced, savory flavor.
- Paprika: Sprinkles in gentle spice and boosts color for eye-catching appeal.
- Shredded cheddar cheese: Melts into the sauce and covers the casserole for bubbly, golden bliss.
- Grated Parmesan cheese: Adds punchy, nutty flavor and an irresistible top crust.
- Breadcrumbs (optional): For a classic, crunchy finish if you’re a texture lover.
- Olive oil spray or melted butter: Helps that topping crisp up beautifully in the oven.
How to Make Broccoli-Cauliflower Casserole Recipe
Step 1: Prep the Oven and Baking Dish
Preheat your oven to 375°F so it’s thoroughly hot by baking time. Lightly grease a 9×13-inch baking dish—this helps prevent sticking and gives the Broccoli-Cauliflower Casserole Recipe those golden, buttery edges we love.
Step 2: Blanch the Broccoli and Cauliflower
Bring a large pot of water to a boil. Add broccoli and cauliflower florets, cooking them for 3–4 minutes until they’re just barely tender but still vibrant and crisp. Drain immediately and set aside so they don’t get mushy; this keeps the veggies bright and fresh tasting in your finished casserole.
Step 3: Prepare the Cheese Sauce
In a medium saucepan, melt the unsalted butter over medium heat. Sauté the onion and garlic for 2–3 minutes until beautifully fragrant and soft. Sprinkle in the flour and cook, stirring, for another minute; this forms the “roux” that thickens your sauce. Gradually whisk in the milk, stirring all the time, and let it thicken for about 3–5 minutes until it coats your spoon.
Step 4: Season and Add the Cheese
Remove the saucepan from the heat. Stir in the sour cream, Dijon mustard, salt, pepper, and paprika. Add one cup of shredded cheddar cheese, stirring until it all melts into a dreamy, smooth sauce. You’ll want to sneak a taste—it’s that good!
Step 5: Assemble the Casserole
In a large mixing bowl, combine the blanched broccoli and cauliflower with your rich cheese sauce, tossing until every floret is beautifully coated. Pour the mixture into your prepared baking dish, spreading evenly.
Step 6: Finish with Toppings
Sprinkle the top with the remaining 1/2 cup cheddar cheese, a generous dusting of Parmesan, and breadcrumbs if you like a bit of crunch. Lightly mist with olive oil spray or drizzle melted butter across the top for that signature golden finish.
Step 7: Bake and Serve
Slide the casserole into the oven and bake for 20–25 minutes, until the top is bubbling and golden brown. Let it rest for five minutes before serving so the Broccoli-Cauliflower Casserole Recipe sets just right—then grab a fork and dig in!
How to Serve Broccoli-Cauliflower Casserole Recipe
Garnishes
This casserole loves a little finishing flair! Try sprinkling fresh chopped parsley, sliced green onions, or even a dusting of extra paprika over the top right before serving for a pop of color and extra flavor.
Side Dishes
The Broccoli-Cauliflower Casserole Recipe shines as a holiday side or weeknight main course. It pairs perfectly with roasted chicken, baked fish, or a juicy steak. For a vegetarian spread, serve it alongside a big leafy salad and warm, crusty bread.
Creative Ways to Present
For parties or potlucks, spoon the casserole into mini ramekins for adorable, individual servings. Or, jazz up the presentation by topping each portion with crispy fried shallots or a sprinkle of toasted nuts for elegant crunch.
Make Ahead and Storage
Storing Leftovers
Transfer any leftover Broccoli-Cauliflower Casserole Recipe to an airtight container and refrigerate for up to four days. The flavors meld deliciously as it sits, and leftovers are perfect for lunchboxes or quick dinners later in the week.
Freezing
Yes, you can freeze this Broccoli-Cauliflower Casserole Recipe! Assemble the casserole (hold off on the breadcrumb topping), wrap tightly, and freeze for up to two months. Add breadcrumbs and cheese just before baking, straight from the freezer—just increase the bake time by about 10 minutes.
Reheating
To reheat, cover the casserole with foil and warm in a 350°F oven for 15–20 minutes, or until heated through. Uncover for the last five to get the top crispy again. Individual portions also reheat beautifully in the microwave for quick meals on the go.
FAQs
Can I make this casserole gluten-free?
Absolutely! Just swap the all-purpose flour for cornstarch when making the sauce, and choose gluten-free breadcrumbs or omit them entirely for a fully gluten-free Broccoli-Cauliflower Casserole Recipe.
Is it possible to prepare this dish ahead of time?
Yes! You can completely assemble the casserole up to a day in advance, cover, and refrigerate it. Add the toppings right before baking, and you’ll have a fresh, bubbling casserole whenever you’re ready.
What can I use instead of sour cream?
Greek yogurt makes a terrific substitute, lending the same tang and creamy texture while being a bit lighter. You can use it in a 1:1 swap with sour cream in this Broccoli-Cauliflower Casserole Recipe.
How can I add more protein?
Stir in some cooked, shredded chicken or turkey along with the vegetables before baking. It’s an easy upgrade that turns the Broccoli-Cauliflower Casserole Recipe into a truly hearty main course.
Can I use frozen vegetables instead of fresh?
Definitely! Simply thaw the frozen broccoli and cauliflower thoroughly and pat them dry before using. This makes the Broccoli-Cauliflower Casserole Recipe even more convenient, especially for busy weeknights.
Final Thoughts
I really hope you’ll give this Broccoli-Cauliflower Casserole Recipe a spot on your next menu—it’s cozy, creamy, and bursting with veggie goodness. Whether you’re serving it to family or friends, this dish is always a hit, and it just might become your new favorite way to enjoy broccoli and cauliflower. Dig in and make some delicious memories!
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Broccoli-Cauliflower Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Indulge in this creamy and cheesy Broccoli-Cauliflower Casserole, a delightful side dish that’s perfect for any occasion. With a flavorful blend of vegetables, a rich cheese sauce, and a golden breadcrumb topping, this casserole is sure to become a family favorite.
Ingredients
Broccoli-Cauliflower Casserole:
- 3 cups broccoli florets
- 3 cups cauliflower florets
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 cup milk
- 1/2 cup sour cream
- 1 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon paprika
- 1 1/2 cups shredded cheddar cheese, divided
- 1/4 cup grated Parmesan cheese
- 1/2 cup breadcrumbs (optional)
- olive oil spray or melted butter for topping
Instructions
- Preheat the oven: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
- Prepare the vegetables: Steam or blanch the broccoli and cauliflower until just tender, then drain well.
- Make the cheese sauce: In a saucepan, sauté onion and garlic, then stir in flour and gradually whisk in milk. Add sour cream, Dijon mustard, salt, pepper, paprika, and 1 cup cheddar.
- Combine and bake: Mix broccoli, cauliflower, and cheese sauce, then transfer to baking dish. Top with remaining cheddar, Parmesan, and breadcrumbs. Bake until golden.
- Rest and serve: Let the casserole rest for 5 minutes before serving.
Notes
- For added protein, stir in cooked chicken or turkey.
- You can use Greek yogurt instead of sour cream for a lighter option.
- To make it gluten-free, use cornstarch instead of flour and gluten-free breadcrumbs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 230
- Sugar: 4g
- Sodium: 370mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 35mg
