Broccoli Cauliflower Casserole
This Broccoli Cauliflower Casserole is creamy, cheesy and topped with buttery crumbs that bake up golden and crisp. Tender small florets of broccoli and cauliflower fold into a rich, savory filling, creating a classic cheesy casserole that tastes like pure comfort.
This is the kind of side dish that fits just as easily on a holiday table as it does on a random night of the week. It's cozy, reliable and always welcome at the dinner table, especially when you need something that even picky eaters won't question.
Our Cheesy Chicken Casserole and Southwest Chicken Casserole are both great options that rely on simple ingredients and easy, no-fuss cooking.
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Ingredients
This original recipe keeps things simple and lets a creamy cheese mixture do most of the heavy lifting.
See the recipe card below for the exact quantities of each ingredient.
- Broccoli and Cauliflower: Add fresh texture and color while balancing the richness of the casserole.
- Cheddar Cheese: Brings sharp, melty flavor.
- Cream of Mushroom Soup: Adds a creamy foundation to bind everything together.
- Mayonnaise: Adds richness and helps the filling stay smooth and cohesive.
- Eggs: Set the mixture as it bakes so the casserole slices cleanly.
- Yellow Onion: Adds subtle sweetness and depth.
- Croutons: Turn into buttery crumbs on top for contrast and crunch.
- Unsalted Butter: Tossed with the crushed croutons to create that golden topping.
To make this recipe easier grab a 9x13 casserole dish, mixing bowls and a small saucepan.
Variations
- Extra Creamy Version: Stir in a spoonful of sour cream or a bit of cream cheese for added richness. Or for a lighter creamy vibe, add some plain Greek yogurt or cottage cheese.
- Different Cheese: Swap sharp cheddar for Monterey Jack or add a sprinkle of parmesan cheese for extra flavor.
- Add Protein: Fold in leftover chicken or rotisserie chicken to turn it into more of a main dish.
- Breadcrumb Swap: Use bread crumbs instead of croutons if that's what you have on hand.
How to Make Broccoli Cauliflower Casserole
This cheesy broccoli cauliflower casserole comes together with just a few bowls and simple layering before baking until tender and golden.
Preheat oven to 350F and grease a 9x13 casserole dish.
In a medium mixing bowl add cheddar cheese, soup, mayonnaise and eggs; beat well.
In a large bowl add broccoli and cauliflower, then pour egg mixture and evenly combine.
Transfer to the prepared pan then make topping by add crushed croutons and melted butter. Spread evenly over the vegetables and bake until cauliflower is cooked through, about 45-60 minutes (if the top if getting too golden you can cover lightly with foil).
Cool lightly then eat warm.
Hint: Make the cook time even faster and boil or steam the veggies for 5 minutes prior to assembling.
Recipe Tips
- Even Florets: Cut broccoli and cauliflower into similar-sized pieces so cooking times stay consistent.
- Don't Skip the Rest: Let the casserole cool slightly before serving so it sets properly.
- Watch the Top: If the buttery crumbs get too golden, tent lightly with foil.
- Flavor Boost: A pinch of black pepper or a small sprinkle of extra sharp cheddar on top for the last 10 minutes of baking.
A longtime favorite around here is our Brussels Sprouts Casserole.
More Side Dishes
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for 3-4 days.
- Freezer: Freeze tightly wrapped for up to 3 months and thaw overnight before rewarming.
- Reheating: This dish is even better the next day, we often make it in advance; warm in the oven at 350F until heated through.
Serving Suggestions
- Comfort Food Classics: Stove Top Chili, Baked Mac and Cheese, Green Bean Casserole, Slow Cooker Brisket and Root Beer Pulled Pork.
Broccoli and Cauliflower Casserole Recipe FAQs
Yes, just thaw and drain well to avoid it from becoming overcooked. I would suggest checking their tenderness sooner with a fork as they might cook faster.
While you do not have to, you can to speed up the time in the oven.
Absolutely, we often use blended cottage cheese, but sour cream or plain Greek yogurt will work well.
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Broccoli Cauliflower Casserole
Equipment
- 9x13 casserole dish
- Mixing Bowls
- Small Saucepan
Ingredients
- 4 cups cauliflower chopped
- 4 cups broccoli chopped (1 head)
- 1-2 cups cheddar cheese shredded
- 1 10- ounce can cream of mushroom soup
- ½ cup mayonnaise
- 2 large eggs
- 1 medium yellow onion chopped
- 5 ounce flavored croutons crushed
- 1 stick butter unsalted and melted
Instructions
- Preheat oven to 350F and grease a 9x13 casserole dish.
- In a medium mixing bowl add cheddar cheese, soup, mayonnaise and eggs; beat well.
- In a large bowl add broccoli and cauliflower, then pour egg mixture and evenly combine.
- Transfer to the prepared pan then make topping by add crushed croutons and melted butter. Spread evenly over the vegetables and bake until cauliflower is cooked through, about 45-60 minutes (if the top if getting too golden you can cover lightly with foil).
- Cool lightly then eat warm.
Notes
- Even Florets: Cut broccoli and cauliflower into similar-sized pieces so cooking times stay consistent.
- Don't Skip the Rest: Let the casserole cool slightly before serving so it sets properly.
- Watch the Top: If the buttery crumbs get too golden, tent lightly with foil.
- Flavor Boost: A pinch of black pepper or a small sprinkle of extra sharp cheddar on top for the last 10 minutes of baking.
- Quick Cook Tip: Make the cook time even faster and boil or steam the veggies for 5 minutes prior to assembling.
- Refrigerator: Store leftovers in an airtight container for 3-4 days.
- Freezer: Freeze tightly wrapped for up to 3 months and thaw overnight before rewarming.
- Reheating: This dish is even better the next day; we often make it in advance; warm in the oven at 350F until heated through.
Nutrition
Your feedback means so much! Please take a moment to rate and review this recipe if you've tried it.
I love this recipe. I make this recipe a lot. It is very easy to make. I make it for every occasion as a side. Delicious.
That is wonderful to hear; we have a lot too! It is great to make ahead, and even better the next day!
We love making this recipe. We often make two, with the intention of freezing, and it never happens!