Broccoli Cauliflower Cheese Bake

This cheesy Broccoli Cauliflower Cheese Bake is a creamy, comforting side dish loaded with tender broccoli and cauliflower and plenty of gooey, melted cheese. Baked until hot and bubbly with a golden topping, it’s the easiest vegetable casserole you will make; no need to even make a cheese sauce. It is perfect for family dinners, potlucks, Thanksgiving, Christmas, Easter, or any meal that could use a delicious cheesy side.

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 for more cheesy delights.

Ingredients for Broccoli Cauliflower Cheese Bake

Can I use frozen broccoli and cauliflower?

Actually, I recommend using frozen vegetables, as fresh ones can be too full of moisture, and you will get a runny, soupy sauce. Frozen works better.

How to Make a Broccoli Cauliflower Casserole

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.

I have brought this dish to a few potlucks, and it has completely 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!!

Recipe Pro Tips

Why is my broccoli cauliflower casserole watery?

If you used fresh vegetables, they can hold a lot of water, depending on if you have a rainy season or not. With either fresh or frozen vegetables, make sure they are cooked per the instructions, shocked, drained and dried well.

More Tips

Cut the vegetables evenly. Similar-sized florets will cook at approximately the same rate.

Don’t overcook them. Slightly undercooking the vegetables before assembling the casserole helps prevent them from becoming mushy.

Drain thoroughly and dry. Excess water is the enemy of a thick, creamy casserole.

Season the sauce well. Broccoli and cauliflower can handle plenty of flavor. The topping for this casserole adds tons of flavor.

Let it rest. Give the casserole about 5–10 minutes after baking so the sauce can settle and thicken slightly.

Broccoli Cauliflower Cheese Bake

Tara Noland

This Cheesy Broccoli Cauliflower Casserole combines tender broccoli and cauliflower with a rich, creamy cheese sauce and a golden baked topping. It's an easy comfort-food side dish that's perfect for weeknight dinners and holiday meals.

4.44 from 223 votes

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Prep Time 20 minutes mins

Cook Time 28 minutes mins

Additional Time 5 minutes mins

Total Time 53 minutes mins

Course Side Dish

Cuisine American

Servings 8 servings

Calories 229 kcal

Video

Ingredients

 

• 1 lb. broccoli florets I use frozen; less moisture, so the sauce isn't runny.
• 1 lb. cauliflower florets I use frozen; less moisture, so the sauce isn't runny.
• 1 cup panko crumbs or gluten free panko if needed
• 1/4 cup melted butter
• 1 tsp. thyme
• 1 tsp. oregano
• 1/4 tsp. cayenne optional
• 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.

Equipment

Thermal Insulated Casserole Carrier for Hot or Cold Foods, Blue

Casserole Dishes for Oven, 11×7.8 Ceramic Baking Dishes

Serving Spoons Set, 8PCS, 10-Inch, Includes 8 Large Spoons

Notes

See  the post for more information, photos and tips. 

Nutrition

Serving: 1Calories: 229kcalCarbohydrates: 17gProtein: 13gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 37mgSodium: 707mgPotassium: 554mgFiber: 4gSugar: 5gVitamin A: 1942IUVitamin C: 79mgCalcium: 292mgIron: 2mg

Nutrition calculation is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

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