I’m sharing my Broccoli Cauliflower Casserole, where broccoli, cauliflower, and carrots are folded into a creamy Italian cheese sauce topped with crunchy breadcrumbs, and I’ll show the one simple twist I added.

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I didn’t expect a veggie dish to steal the show, but this Cheesy And Creamy Broccoli Cauliflower Casserole did. I love how simple broccoli florets get dressed up into something that tastes rich without being fussy, and a little cream cheese melts in so it clings to every bite.

There’s a contrast of silky and crunchy that keeps you coming back, even when you swore you’d have just one forkful. Call it Broccoli Cauliflower Casserole if you want, but honestly it sneaks onto the table and disappears fast.

Your gonna want to know why it works, trust me.

Ingredients

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Broccoli: Rich in fiber and vitamin C, gives crunch and a mild earthy bite.
Cauliflower: Low carb, lots of vitamin C, soaks up cheesy sauce and softens.
Carrots: Add sweetness and beta carotene, plus a little color and texture.
Cream cheese: Brings silky richness and extra fat, makes the sauce ultra creamy.
Italian cheese blend: Sharp and melty, adds protein, saltiness and deep savory flavor.
Milk and butter: Form the creamy base, provide calcium and mouthcoating richness.
Breadcrumbs: Give crunchy topping, they’re mainly carbs, can be toasted for extra nuttiness.
Parmesan: Intense umami, salty sharpness, small amount boosts savory depth.

Ingredient Quantities

4 cups broccoli florets (about 1 medium head), roughly chopped

4 cups cauliflower florets (about 1 medium head), roughly chopped

1 cup sliced or diced carrots (about 2 medium carrots)

3 tablespoons unsalted butter

3 tablespoons all-purpose flour

2 cups whole milk or 2% milk

4 ounces cream cheese, softened

1/2 cup sour cream (optional, but makes it extra creamy)

2 cups shredded Italian cheese blend (or 1 cup sharp cheddar + 1 cup mozzarella)

1/2 cup grated Parmesan cheese

1 teaspoon Dijon mustard

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

pinch of ground nutmeg (optional)

1 cup breadcrumbs or panko

2 tablespoons melted butter for the topping

2 tablespoons chopped fresh parsley (optional, for garnish)

How to Make this

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1. Preheat oven to 375°F (190°C) and butter or spray a 9×13 inch baking dish so it wont stick.

2. Bring a large pot of salted water to a boil, add 4 cups broccoli, 4 cups cauliflower and 1 cup sliced carrots, blanch 3 to 4 minutes until bright and just crisp-tender, then drain and plunge into an ice bath to stop cooking. Drain very well and pat dry — excess water will make the casserole watery.

3. In a medium saucepan melt 3 tablespoons unsalted butter over medium heat, stir in 3 tablespoons all-purpose flour and cook 1 to 2 minutes while whisking until it smells toasty and is a pale blonde roux.

4. Slowly whisk in 2 cups warmed milk (warming helps prevent lumps) and simmer until the sauce thickens, about 3 to 5 minutes, whisking constantly.

5. Lower heat, stir in 4 ounces softened cream cheese until smooth, then fold in 1/2 cup sour cream if using. Add 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and a pinch of nutmeg if you like. Taste and adjust seasoning.

6. Remove sauce from heat and stir in 2 cups shredded Italian cheese blend and 1/2 cup grated Parmesan until melted and silky. If it seems too thick add a splash more milk, too thin let it sit a minute to thicken.

7. Toss the drained broccoli, cauliflower and carrots with the cheese sauce until everything is evenly coated, then spread the mixture into the prepared baking dish.

8. Mix 1 cup breadcrumbs or panko with 2 tablespoons melted butter and a pinch of salt, sprinkle evenly over the top of the casserole.

9. Bake for 20 to 25 minutes until bubbling and the topping is golden. If you want extra browning broil 1 to 2 minutes but watch closely so it doesnt burn. Let rest 5 to 10 minutes to set, sprinkle 2 tablespoons chopped fresh parsley if desired and serve.

Equipment Needed

1. 9×13 inch baking dish, buttered or sprayed so it wont stick
2. Large pot for blanching the broccoli, cauliflower and carrots
3. Colander and a large bowl for an ice bath to stop the cooking
4. Medium saucepan for the cheese sauce
5. Whisk for the roux and sauce
6. Heatproof spatula or wooden spoon for folding the veggies into the sauce
7. Measuring cups and spoons for the milk, flour, butter and seasonings
8. Chefs knife and cutting board for trimming the veg (and chopping parsley)
9. Baking sheet for catching drips if you broil, plus oven mitts to handle the hot dish

FAQ

Q: Can I make this casserole ahead of time and refrigerate it? A: Yes, you can. Assemble the casserole, cover tightly and refrigerate up to 24 hours. Bake from cold, add about 10 to 15 minutes to the baking time so it heats through. Or you can fully bake it, cool, cover and refrigerate up to 3 days, then reheat at 350F until warmed through.

Q: Can I freeze it? A: Yep. Freeze either unbaked or fully baked. For unbaked, assemble in a freezer safe dish, wrap well and freeze up to 2 months. Thaw overnight in the fridge then bake a bit longer than the recipe says. For baked, cool, wrap and freeze; to reheat thaw overnight then bake at 350F until hot and bubbly.

Q: What can I substitute for the milk, cream cheese or breadcrumbs? A: For milk use any unsweetened milk but whole milk gives the creamiest result. For dairy free try cashew cream and a plant based cream cheese and vegan shredded cheese. For breadcrumbs use panko, crushed crackers, gluten free crumbs or swap for crushed pork rinds or almond flour if you want low carb.

Q: Can I add other veggies or protein? A: Definitely. Cooked bacon, ham, shredded rotisserie chicken or peas work great. If you add extra high moisture veggies like mushrooms or zucchini, sauté them first so the casserole doesnt get watery.

Q: How do I know when it is done? A: It's done when the sauce is bubbling around the edges, the cheese is melted and the top is golden. Internal temp should reach about 165F. Let it rest 5 to 10 minutes before serving so the sauce firms up.

Q: My casserole gets watery, how do I prevent that? A: Dont overboil the broccoli and cauliflower, blanch just until crisp tender then drain and pat dry. Make sure the roux is fully cooked and the sauce is thick before folding in veggies. If needed simmer the sauce a little longer to reduce it, or add a touch more flour or a teaspoon of cornstarch mixed with cold milk to thicken.

Cheesy And Creamy Broccoli Cauliflower Casserole Recipe Substitutions and Variations

Milk (2 cups whole or 2%): use half and half for an extra rich, velvety sauce; use evaporated milk for a slightly creamier but lower-fat swap; or use unsweetened almond or oat milk if you want dairy free, but the sauce will be thinner so add 1 tablespoon cornstarch or a little extra cream cheese.
Cream cheese (4 ounces): swap in mascarpone for a silkier, slightly sweeter finish; use full-fat Greek yogurt for a tangy, lighter option (stir in 1 tablespoon butter so it won’t break); or blend cottage cheese until smooth to keep creaminess with more protein.
Shredded Italian cheese blend (2 cups): use 1 cup sharp cheddar plus 1 cup mozzarella (same melt, more bite); try Gruyere or fontina for a nuttier, more complex flavor; or use smoked gouda for a smoky twist.
Breadcrumbs or panko (1 cup): crushed Ritz crackers or saltine crumbs give a buttery crunch; crushed cornflakes make a super crispy topping; or use almond meal or gluten free panko for a GF option, toss with a little grated Parmesan and the 2 tablespoons melted butter first.

Pro Tips

– Dry the veg like your life depends on it. After blanching, drain well and pat or even press with paper towels so theres no excess water. If you want more flavor skip blanching and roast the florets and carrots with a little oil until the edges brown, they wont be mushy and the casserole will taste way better.

– Keep the sauce silky: warm the milk first, whisk constantly when you add it and add the cream cheese in small chunks so it melts evenly. If you still get little lumps, push the sauce through a fine mesh sieve or blitz it briefly with an immersion blender, it’ll come out totally smooth.

– Taste as you go, cheese adds salt so start light and adjust at the end. A tiny splash of lemon juice or vinegar brightens the whole dish, and a dab more Dijon or a pinch more nutmeg can make it taste homemade instead of bland. Dont be afraid to tweak.

– Make the topping extra crunchy by using panko mixed with grated Parmesan and a couple tablespoons of melted butter, loosely sprinkle it so steam can escape. For maximum color put the dish under the broiler for 30–90 seconds at the very end but watch it closely, it goes from perfect to burnt fast.

Cheesy And Creamy Broccoli Cauliflower Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

509

kcal

Equipment: 1. 9×13 inch baking dish, buttered or sprayed so it wont stick
2. Large pot for blanching the broccoli, cauliflower and carrots
3. Colander and a large bowl for an ice bath to stop the cooking
4. Medium saucepan for the cheese sauce
5. Whisk for the roux and sauce
6. Heatproof spatula or wooden spoon for folding the veggies into the sauce
7. Measuring cups and spoons for the milk, flour, butter and seasonings
8. Chefs knife and cutting board for trimming the veg (and chopping parsley)
9. Baking sheet for catching drips if you broil, plus oven mitts to handle the hot dish

Ingredients

4 cups broccoli florets (about 1 medium head), roughly chopped
4 cups cauliflower florets (about 1 medium head), roughly chopped
1 cup sliced or diced carrots (about 2 medium carrots)
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups whole milk or 2% milk
4 ounces cream cheese, softened
1/2 cup sour cream (optional, but makes it extra creamy)
2 cups shredded Italian cheese blend (or 1 cup sharp cheddar + 1 cup mozzarella)
1/2 cup grated Parmesan cheese
1 teaspoon Dijon mustard
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper
pinch of ground nutmeg (optional)
1 cup breadcrumbs or panko
2 tablespoons melted butter for the topping
2 tablespoons chopped fresh parsley (optional, for garnish)

Directions

Preheat oven to 375°F (190°C) and butter or spray a 9×13 inch baking dish so it wont stick.
Bring a large pot of salted water to a boil, add 4 cups broccoli, 4 cups cauliflower and 1 cup sliced carrots, blanch 3 to 4 minutes until bright and just crisp-tender, then drain and plunge into an ice bath to stop cooking. Drain very well and pat dry — excess water will make the casserole watery.
In a medium saucepan melt 3 tablespoons unsalted butter over medium heat, stir in 3 tablespoons all-purpose flour and cook 1 to 2 minutes while whisking until it smells toasty and is a pale blonde roux.
Slowly whisk in 2 cups warmed milk (warming helps prevent lumps) and simmer until the sauce thickens, about 3 to 5 minutes, whisking constantly.
Lower heat, stir in 4 ounces softened cream cheese until smooth, then fold in 1/2 cup sour cream if using. Add 1 teaspoon Dijon mustard, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon kosher salt, 1/4 teaspoon black pepper and a pinch of nutmeg if you like. Taste and adjust seasoning.
Remove sauce from heat and stir in 2 cups shredded Italian cheese blend and 1/2 cup grated Parmesan until melted and silky. If it seems too thick add a splash more milk, too thin let it sit a minute to thicken.
Toss the drained broccoli, cauliflower and carrots with the cheese sauce until everything is evenly coated, then spread the mixture into the prepared baking dish.
Mix 1 cup breadcrumbs or panko with 2 tablespoons melted butter and a pinch of salt, sprinkle evenly over the top of the casserole.
Bake for 20 to 25 minutes until bubbling and the topping is golden. If you want extra browning broil 1 to 2 minutes but watch closely so it doesnt burn. Let rest 5 to 10 minutes to set, sprinkle 2 tablespoons chopped fresh parsley if desired and serve.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.