Here is a special Mouth Watering Mondays. This recipe I shared on BonBon Break a while back and now I have it for you here today. It is one of my favorite casseroles and it is so quick and easy to make Broccoli Cauliflower Cheese Bake.
The cheese sauce is created on its own in the casserole. You just cut up cubes of cheese and viola, it couldn’t be easier!! This is great comfort food for Thanksgiving or the holidays!! Also, try our Instant Pot Broccoli Cheese Soup, Cheese Sauce Recipe or Cheesy Cauliflower Casserole too!
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There is no need to make a cheese sauce in advance for this recipe. This is the only time I have used Velveeta in baking and I have to say it works great and the cheese is melted perfectly with no effort. Camembert and Velveeta are diced and added to the veggies, it is as easy as that to make a sauce.
I love broccoli and cauliflower together. It is also one of the best casserole recipes we make.
Maybe not the healthiest of choices but “everything in moderation, including moderation,” said Julia Child. You can make your own cheese sauce but for little effort, this dish makes its own sauce. If it is for the holidays then you can splurge a little!
But there are lots to love about this recipe! Perfectly done veggies that are first blanched for 3 min. and then shocked in cold water. This technique ensures that they keep their color and texture.
Then a cheese sauce that is created on its own in the oven. Lastly, a slightly spicy, crunchy gorgeous crumb mixture is mixed up in a small bowl and the perfect finish to this great dish.
Potluck Perfection
I have brought this dish to a few potlucks and it completely has disappeared. Everyone loves a casserole like this and if you use gluten-free panko crumbs or bread crumbs even more people can enjoy it.
Besides salt and pepper, for the topping, there are some other interesting ingredients that make this recipe stand out. Read the recipe to find out more!!
This dish goes with turkey, ham, roast beef and even fish. It can be easily made as a weekday casserole as it can be special for the holidays too!
It is completely portable and just needs to be popped into a preheated oven.
This dish is nice also because it is just vegetables and doesn’t include rice which I find to sometimes be too filling with a big dinner.
This makes a small 8×11″ baking dish but you can easily double it for a larger crowd. A side dish that is easy to make and serves a crowd is a win, win!!
Broccoli Cauliflower Cheese Bake
Ingredients
- 1 lb. broccoli florets and 1 lb. cauliflower florets
- 1 cup gluten free panko crumbs
- 1/4 cup melted butter
- 1 tsp. thyme
- 1 tsp. oregano
- 1/2 tsp. cayenne
- 1 tbsp. smoked paprika
- 1 tsp. black pepper
- Salt to taste
- 1/2 lb. Velveeta cheese cubed
- 1/4 lb. Camembert cheese cubed
Instructions
- In a large pot of salted boiling water, blanch the broccoli and cauliflower for 3 min.
- Drain and place immediately in ice water. Drain again and place it on paper towels to dry.
- In a small bowl, add the panko crumbs, butter, thyme, oregano, paprika, cayenne, salt, and black pepper. Mix until well combined. Set aside.
- Preheat oven to 450F. In a medium-sized casserole dish (8×11") sprayed with cooking spray, add the broccoli, cauliflower, Velveeta and Camembert. Top with the panko crumb mixture. Wrap with foil and bake for 15-20 min.
- Remove the foil in the last 5 minutes to brown the topping. Let rest 5 min. before serving.
Comments & Reviews
Mary Duncan says
Do you use fresh or frozen broccoli and cauliflower for this recipe? Which one is best to use?
Tara Noland says
You can use either depending on price and freshness!
Mary Duncan says
You use frozen veggies in this recipe? I was going to buy fresh. Which is best?
Mary Duncan says
How many bags of fresh broccoli and cauliflower folets should I buy to = 1 pound each?
Tara Noland says
Because bags of frozen veggies vary so much you will have to go by weight and calculate.
Mary Duncan says
Can I bake this at 350°? I’m making it for Christmas and almost every dish I’m baking is at 350. If so, how long and when should I put the crumbs on it so they don’t burn.
Tara Noland says
Yes, you will just have to bake it longer for the cheese to melt, I am thinking 30-40 minutes but watch it. You can bake it with the crumbs on and covered in foil like the recipe says taking the foil off maybe the last 10 minutes.
Schofield-Clarkson Sheila says
I followed this recipe to the ‘t’ apart from covering with foil, I used a lid. I removed this for the last 5 minutes. When I open the oven door I found the top burnt. I scraped this off and we ate what was left. This was tasty but way too dry. I will be using the leftovers heated with my own cheese sauce added.
I will keep a note of the herbs and spices used as this was very tasty. Cheers Sheila
Tara Noland says
Sounds like your oven maybe a bit too hot, that maybe the problem.
Grammasue says
Hi, Tara! This looks and sounds absolutely amazing! I just made “Cauliflower Cheese Casserole” yesterday and used cheddar, swiss and parm that I shredded myself. I almost put Velveeta in it too, but thought it might be overload bc my head of cauliflower was pretty small. I used crushed RITZ CRACKERS and a little homemade bread crumbs for the topping. My husband LOVED it. I will try your recipe next time bc I use velveeta in all my cheesy dishes bc of it’s great melting ability. Thank you so much for sharing your wonderful recipe and photos.
Tara Noland says
Enjoy, casseroles like this are so yummy!! Thanks so much for stopping by and commenting.
Carolyn says
This was terrible! I cut the cayenne and the pepper in half and it was so spicy we could hardly eat it. Looking for a way to fix it, any suggestions?
Tara Noland says
That is too bad Carolyn, if you don’t like spice then you need to add just a little bit and then adjust to taste or omit altogether. You can make a new cheese sauce with no spice and pour that on top if you like.
Jeff d says
4.4 Stars in 192 reviews.Obviously user error on your part.
Sharon says
This was a very good recipe! Hubby loved it! I used crushed Ritz crackers instead of Panko. (That’s what I had) I love onions so I also added a small chopped onion when I blanched the veggies. I only used Velveeta because that’s what I had and it was still excellent! It’s just my husband and I so I had enough to make another small casserole dish that I put in the freezer. I’ll bake it one day after work. Thank you for sharing!
Tara Noland says
All your modifications sound yummy!! So glad you enjoyed it.
Emma says
Will this be able to be reheated if i made it earlier in the day or will the cheese and breadcrumbs not hold up?
Tara Noland says
Absolutely Emma! Make the casserole and but the breadcrumbs in a sandwich bag. Then just before baking add them and bake as usual, maybe adding 10-15 minutes more as it will be cold.
Meagan says
I made this for Thanksgiving & found that the Velveeta cheese did not fully melt & as a result gave this dish a gross taste. Any tips to prevent this from happening? Would really love trying to make this dish again for Christmas.
Tara Noland says
Make sure the oven is at 450F. That your cubes of Velvetta are small and that you keep it in the oven long enough to get melted.
Trish says
Can I just use velveeta cheese? Don’t have camberant cheese.
Tara Noland says
Sure you can, enjoy!!
Shellie T says
At my local Walmart, they have The Velveeta near the pasta and sauces area.
Tara Noland says
Thank you Shellie!
Ashley says
Hi, I am very new to cooking. Is the Velveeta cheese a block of cheese you find in the cold cheese section? I am having a hard time finding it! Thank you!
Ashley says
Hi, I am very new to cooking. Is the Velveeta cheese a block of cheese you find in the cold cheese section? I am having a hard time finding this. Thank you!
Tara Noland says
Yes, it is a large block bigger than cream cheese but should be around that area some where.
jill schilling says
This recipe is good but I found the topping was WOW way over the top peppery, the recipe calls for 1 tsp black pepper!! If I make it again, I would reduce the pepper alot and also just do a couple pinches of the cayenne pepper.
Tara Noland says
It does get a heat from both of those peppers. You can always adjust it to your liking.
Heather says
First time cooking with Camembert. Did you cut the Camembert into chunks, with or without the rine?
Tara Noland says
Always leave it on, it is completely edible and delicious!