Go Back Email Link
–+ servings

Save The Recipe

Enter your email below & we'll send a link to this recipe to your inbox & you'll subscribe for new recipes

The finished casserole in a casserole dish.
Print

Broccoli Cauliflower Casserole

This Broccoli Cauliflower Casserole is some serious comfort food with its creamy, cheesy filling and buttery cracker crust.
Course Side Dish
Cuisine American
Keyword broccoli, casserole, cauliflower, holiday
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 people
Calories 339kcal
Author Jillian Wade
Cost $13.76

Equipment

  • Medium bowl
  • Large Dutch oven or heavy-bottomed pot
  • whisk
  • 9x13-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
US Customary - Metric

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 9x13-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

Serving: 1serving | Calories: 339kcal | Carbohydrates: 14g | Protein: 10g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 83mg | Sodium: 272mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1157IU | Vitamin C: 63mg | Calcium: 233mg | Iron: 1mg