This Broccoli Cauliflower Casserole is some serious comfort food with its creamy, cheesy filling and buttery cracker crust.
Table of Contents
There’s nothing quite like a cozy, comforting casserole, and this broccoli cauliflower casserole ticks all the right boxes! Whether you are looking for a side dish for your weeknight dinner or a holiday gathering, this broccoli and cauliflower casserole delivers.
It combines tender veggies, a rich and creamy cheddar sauce, and a buttery cracker topping that’s sure to have everyone coming back for seconds. Bonus: it’s quick to throw together with easy-to-find ingredients! Let’s dive into what makes this broccoli cauliflower cheese casserole so irresistible.
Ingredients and Estimated Cost
Per Servings Cost: $1.37
Recipe Cost: $13.76
- 1 sleeve of Saltine or RITZ Crackers – $0.98
- 8 ounces extra-sharp cheddar cheese – $3.37
- 6 Tablespoons unsalted butter – $1.50
- 2 large garlic cloves – $0.50
- Salt & pepper – $0.10
- 2 Tablespoons all-purpose flour – $0.05
- 1 ¼ cups heavy cream – $2.34
- ¾ cup low-sodium chicken broth – $0.50
- 16 ounces frozen broccoli florets – $1.98
- 16 ounces frozen cauliflower florets – $2.24
- 2 teaspoons dried ground mustard – $0.10
NOTE: Recipe prices and the amounts needed are based on grocery store websites. Actual costs may vary depending on your ingredients. Recipe prices updated October 2024.
Ingredient Substitutions
- Substitute fresh veggies: If you prefer fresh broccoli and cauliflower, you can use about 1 ½ lbs of each. Just cut them into florets and follow the recipe as written.
- Gluten-free option: Swap out the all-purpose flour for a gluten-free flour blend and use gluten-free crackers for the topping.
- Swap the cheese: Mix cheeses like Gruyère or mozzarella for a different flavor.
Equipment Needed
- Medium bowl
- Large Dutch oven or heavy-bottomed pot
- Whisk
- 9×13-inch or 3-quart baking dish
- mixing spoon
- measuring cups and spoons
How To Make Broccoli Cauliflower Casserole
*For complete recipe instructions, scroll to the recipe below.
- Prepare the cracker topping: In a medium bowl, mix crushed crackers, 4 tablespoons of melted butter, ¼ shredded cheese, ¼ teaspoon salt, and ¼ pepper.
- Make the Sauce: Melt the remaining 2 tablespoons of butter in a large pot over medium heat. Add the garlic and flour and stir constantly for 1-2 minutes or until golden and fragrant.
- Whisk in the heavy cream and chicken broth, breaking apart any clumps.
- Cook the veggies: Add the thawed broccoli, cauliflower, dry mustard, ½ teaspoon salt, and ½ teaspoon pepper. Stir and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer covered for 5-8 minutes.
- Add the cheese: Remove the pot from the heat and stir in the remaining 1 ¾ cup shredded cheese.
- Assemble and bake: Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the cracker topping over the casserole.
- Bake in a preheated 450° oven for 10-15 minutes or until the topping is golden brown.
- Cool and serve: Cool the casserole for 10 minutes before serving.
Recipe FAQs:
Can I use fresh broccoli and cauliflower instead of frozen?
Yes, give it a quick blanch before adding it to the recipe.
What can I use instead of crackers in the topping?
Instead of crackers, you can use panko, breadcrumbs, crushed potato chips, or crushed pretzels.
Can you make broccoli cauliflower casserole ahead of time?
Yes, follow the recipe until baking, except DO NOT add the cracker crumbs! Store the cracker crumbs separately and keep the casserole in the refrigerator overnight. Let the casserole sit at room temperature for 20-30 minutes before adding the topping and baking.
More Side Dishes:
- Sweet Potato Souffle
- Healthy Mashed Cauliflower
- Grandma’s Candied Yams Recipe
- Cranberry Pecan Curry Rice
- Honey Glazed Carrots
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Broccoli Cauliflower Casserole
Equipment
- Medium bowl
- Large Dutch oven or heavy-bottomed pot
- whisk
- 9×13-inch or 3-quart baking dish
- mixing spoon
- measuring cups and spoons
Ingredients
- 1 sleeve Saltine or RITZ Crackers crushed
- 8 ounces freshly grated extra-sharp cheddar cheese (about 2 cups)
- 6 Tablespoons unsalted butter melted
- 2 large garlic cloves minced
- Salt & pepper
- 2 Tablespoons all-purpose flour
- 1 ¼ cups heavy cream
- ¾ cup low-sodium chicken broth
- 16 ounces frozen broccoli florets thawed
- 16 ounces frozen cauliflower florets thawed
- 2 teaspoons dried ground mustard
Instructions
Prep Oven:
- Adjust the oven rack to the middle position and preheat to 450°F.
Make Cracker Topping:
- Mix crushed crackers, 4 tablespoons of melted butter, ¼ shredded cheese, ¼ teaspoon salt, and ¼ pepper in a medium bowl.
Make the Sauce and Filling:
- Melt the remaining 2 tablespoons of butter in a large pot or Dutch oven over medium heat. Add the garlic and flour and stir constantly for 1-2 minutes or until golden and fragrant.
- Whisk in the heavy cream and chicken broth, breaking apart any clumps.
- Add the thawed broccoli, cauliflower, dry mustard, ½ teaspoon salt, and ½ teaspoon pepper. Stir and bring the mixture to a boil.
- Reduce the heat to medium-low and simmer covered for 5-8 minutes or until tender.
- Remove the pot from the heat and stir in the remaining 1 ¾ cup shredded cheese.
Assemble Casserole:
- Pour the mixture into a greased 9×13-inch baking dish.
- Sprinkle the cracker topping over the casserole.
Bake, Cool, and Serve:
- Bake in a preheated 450° oven for 10-15 minutes or until the topping is golden brown.
- Cool the casserole for 10 minutes before serving.
Notes
- Please shred your own cheese. The pre-shredded variety has starches and other agents added to it to prevent clumping. These additives aren’t the best when you’re making a cheese sauce!
- Use a high-quality cheddar for the best results. I personally love Kerrygold and Tillamook.
Nutrition
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I have made this 3 years in a row and making it again tomorrow it gets massive raves. I am wondering if I can make this ahead of time and bake the last 15 minutes tomorrow.
Yes, you can prepare ahead of time and bake it later. According to the recipe, you can assemble the casserole, cover it tightly, and refrigerate it for up to 24 hours before baking. When you are ready to bake it, simply add about 10-15 minutes to the baking time to ensure it is heated through properly
This is making me so hungry! Anytime there’s broccoli plus cheese, I’m there. Can’t wait to make this!
This reminds me a little of cauliflower cheese which is a popular side in the UK. Looks very comforting and great alongside a range of meals.
Mmm, love this! My aunt regularly brings a broccoli casserole to holiday gatherings, and I always get a good portion. I like the idea of adding cauliflower. good tip about quality cheese!
Literally drooling at it. Bookmarking it to
Try soon. It’s cheesy and has cauli and broccoli…2 of my fav vegetables.. ☺️
So cheesy and delicious! We loved this!
This is a really delicious recipe! Even my kids love it!
Jillian,
I am making this recipe for the first time tonight. I have high hopes for it! I would like to mention to you a change that I have to make. Being a type 2 diabetic, I am always looking for ways to lower the carbs in a recipe that I think my wife and I will like. The Ritz crackers would definitely not work for me. I often us pork rinds in place of bread crumbs so I thought I would try it in place of the Ritz. Not the same I know, and if I could go with the RITZ I would. Will let you know how it works.
Hi Bill, thank for the info! I hope this recipe worked with your changes. 🙂
I love cauliflower, this is a must try!
I hope you love it!
What a great way to turn cauliflower into a comfort food! This sounds amazing!
Thank you!
This sounds like the perfect casserole for the whole family. Putting it on my list of things to make!
Yay, enjoy! 🙂
Kudos to you for staying home to raise your children!
I also left the classroom in the 60″s to raise two children and have no regrets.
Thanks, Alice. I think it’s my most important work. 🙂 It’s always nice to meet fellow teachers, thanks for stopping by!
TYVM
Love your ideas tried to sign up we will see if it worked I have not so hot internet service….my email I entered was kymmdessel@gmail.com to stay in tune with you we will see….Have a Great Day!
Hi Kymm!
I just checked my email list and added you to it! Thanks for stopping by! 🙂
I AM SOOOO GLAD I FOUND YOU!
Thanks for stopping by! 🙂
Heavy cream, can I use something else
Milk should work, too.
I usually substitute whole milk or 2% for cream in recipes. Since I drink skim milk, that’s creamy enough for me!
hate broccoli and cauliflower–would it work as well with other veggies (like canned peas, green beans, corn or carrots)??
Hi Wanda, I don’t see why this recipe wouldn’t work with canned veggies. I would just reduce the cooking time down a bit.
Suggestion would be using frozen vegetables or fresh. The canned are going to give you vegetables that are very mushy in this recipe and also high in sodium. You can use frozen peas, carrots, corn, green beans or even a good frozen mixed vegetables.
Excellent suggestion, Robin!
Instead od the chicken broth, I would use vegetable froth for me and my vegetarian frienda.
meant to type OF instead of od. oops nd “broth” not froth.
Doris, that’s a great swap for vegetarians. I’m glad you liked the recipe! 🙂