Broccoli and Cauliflower Casserole
Bite-size pieces of broccoli and cauliflower covered in a light cream sauce, topped with shredded cheese, and baked until tender make this the best Broccoli and Cauliflower Casserole.
Cauliflower Broccoli Cheese Casserole Recipe
If you’re looking for a deliciously simple veggie side dish perfect for any weeknight meal or as a holiday dinner, you’re in luck!
Cauliflower and broccoli casserole is a definite crowd-pleaser. It’s warm, super creamy, and down-right comforting. It pairs well with just about anything, so it’s no wonder everybody loves it.
This easy and economical side dish is sprinkled with French-fried onions to give it a nice crunch. Using frozen vegetables also means it cooks in just 30 minutes.
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I love to serve this casserole as a side dish with glazed ham or roasted turkey during the holidays. Or alongside Ham and Scalloped Potatoes.
Recipe Tips
- If you are using fresh broccoli and cauliflower, it’s important to steam them in the microwave before cooking. Keep reading to learn how.
- Add two cups of rotisserie chicken to make this a full meal.
- You can assemble this dish 1-2 days before baking it. It always feels great to work ahead! When you’re ready to bake, remove the casserole from refrigeration to the counter and let it rest, uncovered, for 30 minutes to remove some of the chill. Bake as the recipe directs or until hot and bubbly throughout and golden brown on top.
Ingredients Needed for Broccoli Cauliflower Casserole
- Cream of Chicken Soup: I prefer the Campbell’s brand but use your favorite. You could substitute cream of mushroom, cream of celery, or cream of potato.
- Sour Cream: Use full fat sour cream. I’ve tried lower-fat (light) sour cream and have had it separate in the sauce sometimes – never a good thing.
- Shredded Sharp Cheddar Cheese: If sharp is too tangy for your kids’ taste, substitute mild cheddar. Any good melting cheese could be substituted for a flavor twist in this casserole, such as Provolone, Mozzarella, Fontina, Montery Jack, or Gouda.
- French Fried Onions: Yep, the ones you use for topping green bean casserole! If you don’t have these on hand, you could always top this casserole with crushed butter crackers.
- Frozen Broccoli and Cauliflower Florets: Thaw and drain these well, then use your kitchen shears to cut them into small, bite-size pieces so they will cook evenly.
How to Make Broccoli Cauliflower Casserole
Preheat the oven to 325 degrees F. Spray a 8-inch by 12-inch (2 quart) baking dish with nonstick spray.
Cut the broccoli and cauliflower florets into small, bite-size pieces. Evenly place into the prepared baking dish.
In a saucepan over medium-low heat, combine the soup, sour cream, 1 cup of the cheese and 1 1/4 cups French fried onions, gently stirring until well blended.
Pour the prepared cheese sauce over the top of the broccoli and cauliflower florets in the baking dish, spreading it out evenly.
Bake the casserole, uncovered, for 25 minutes. Top with the remaining shredded cheese and remaining French fried onions. Bake an additional 10-15 minutes, or until hot and bubbly throughout and the vegetables are tender when pierced with a fork.
Serve at once.
Fresh vs Frozen Broccoli and Cauliflower
If you use fresh broccoli or cauliflower, cut the heads into small, bite-size pieces and steam in the microwave until al dente, making sure to drain the vegetables very well. Proceed with the recipe as directed, using 3-4 cups of the cooked and drained vegetables.
Using frozen vegetables in this recipe allows the casserole to cook more quickly from frozen since the vegetables are par-cooked before they are frozen.
Can I Add Rotisserie Chicken?
If you want to turn this side dish into a main dish, stir in 2 cups of shredded or diced cooked chicken – a rotisserie chicken works great for this!
Leftovers
Leftover casserole can be stored in refrigeration for up to 3 days in an airtight container.
To reheat, simply place individual servings into the microwave and reheat for 30-40 seconds or until hot throughout.
Other Sides to Serve
Fried Kielbasa and Cabbage is a classic skillet kielbasa and cabbage recipe with bacon that is economical and easy to prepare on your stovetop. This quick and simple recipe is ready in under 20 minutes.
Creamed Corn with Bacon features sweet, tender corn in a velvety ricotta cheese cream sauce topped with crispy bacon.
If you want perfect whipped potatoes, make a big batch of creamy, fluffy Million Dollar Mashed Potatoes in your slow cooker or whipped sweet potatoes. Your family will love these simple potato side dishes.
Broccoli and Cauliflower Casserole
Ingredients
- 10.75 ounce can Campbell’s Cream of Chicken Soup
- 1 cup sour cream
- 1 1/2 cups shredded sharp cheddar cheese divided use
- 6 ounces french fried onions
- 24 ounces frozen broccoli and cauliflower florets thawed and drained very well
Instructions
- Preheat the oven to 325 degrees F.
- Spray a 8-inch by 12-inch (2 quart) baking dish with nonstick spray.
- Cut the broccoli and cauliflower florets into small, bite-size pieces; evenly place into the prepared baking dish.
- In a saucepan over medium-low heat, combine the soup, sour cream, 1 cup of cheese and 1 1/4 cups French fried onions, gently stirring until well blended.
- Pour the prepared warm cheese sauce over the top of the broccoli and cauliflower florets in the baking dish, spreading it out evenly.
- Bake the casserole, uncovered, for 25 minutes. Top with the remaining shredded cheese and French fried onions; bake an additional 10-15 minutes, or until hot and bubbly throughout and the vegetables are tender when pierced with a fork. Serve at once.