Broccoli Cauliflower Casserole
This Broccoli Cauliflower Casserole is the foolproof vegetable side dish that works for everything from Sunday dinners to Thanksgiving or Easter holiday spreads.
Velveeta melts into pure creamy magic that coats every floret, while seasoned croutons bring that buttery crunch everyone fights over.
When my friend first served this, I couldn’t believe something so good took only 10 minutes to prep. She topped hers with crushed Ritz crackers, which was delicious, but I’ve found seasoned croutons give it even more flavor and that restaurant-style crunch.
Broccoli Cauliflower Casserole Recipe Highlights
- Ready in 40 minutes flat
- Only 5 ingredients needed
- Perfect Thanksgiving broccoli cauliflower casserole
- Kid-approved holiday vegetable side dish
- Make-ahead vegetable casserole
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
VEGETABLES – Fresh broccoli and cauliflower work best because they stay firm and don’t get soggy under all that cheese. Cut everything the same size, about as big as a quarter, so it all cooks at the same speed. Look for bright green broccoli and heavy, white cauliflower with no brown spots when shopping.
VELVEETA – This is what gives you that perfectly smooth, creamy sauce every single time. Regular cheese can get grainy and clumpy when it melts, but Velveeta stays silky because it has special ingredients that keep everything smooth. It’s basically foolproof. Get the block kind, not the slices, because it melts faster and more evenly. Leftover Velveeta keeps for about two months in the fridge if you wrap it up tight.
BUTTER – Stick with unsalted butter because Velveeta is already pretty salty, and this way you control how salty your casserole gets. The butter makes your cheese sauce richer and helps that crouton topping get nice and golden. If you remember, take the butter out when you start cooking so it’s soft and melts easier.
CROUTONS – Those seasoned croutons from the salad aisle are perfect for this. They already have herbs and spices baked in, so you get extra flavor without doing any work. When you crush them up, leave some big chunks and some small crumbs so every bite has different textures. The garlic or Texas Toast ones are really good if you can find them.
How To Make a Broccoli Cauliflower Casserole
Please check the printable recipe card below for more detailed instructions.
- Arrange broccoli and cauliflower in prepared baking dish.
- Microwave Velveeta with butter until smooth. Pour cheese sauce over vegetables.
- Crush croutons in bag. Add melted butter and shake. Top casserole with crouton mixture.
- Bake for 30 minutes at 350º Fahrenheit.
Leftovers and Storage
STORE – Keep your Broccoli Cauliflower Casserole covered with aluminum foil or transferred to an airtight container in the refrigerator for up to 4 days. The vegetables will soften slightly but the flavors actually improve overnight.
FREEZE – This casserole freezes well for up to 2 months when wrapped tightly in plastic wrap then aluminum foil. The texture changes slightly upon thawing, with the vegetables becoming softer, but it still tastes fantastic.
REHEAT – For best results, reheat covered portions in a 350° Fahrenheit oven for 15-20 minutes until heated through. Microwave individual servings on 50% power in 1-minute intervals, stirring between, to prevent the cheese from separating.
MAKE AHEAD – Assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 10-15 minutes to the baking time if cooking straight from the fridge. Wait to add the crouton topping until just before baking for maximum crunch.
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Serving Suggestions
THANKSGIVING ESSENTIAL – This belongs right next to the Turkey, Stuffing, and Roasted Potatoes. The creamy cheese cuts through all that gravy and cranberry sauce perfectly.
EASTER DINNER STAR – Pair with Honey Baked Ham or lamb for your spring celebration. The vegetables bring color to the table while the cheese sauce complements those sweet glazes.
CHRISTMAS SIDE – Serve alongside prime rib or beef tenderloin when you need something rich enough to stand up to the main event but easy enough that you’re not stressed.
POTLUCK WINNER – This travels well and reheats beautifully, making it your secret weapon for church dinners and family reunions where you need something everyone will eat.
Recipe Success Tips
VEGETABLE SIZE MATTERS – Cut all florets to roughly the same 1-inch size so everything cooks evenly. Larger pieces stay too firm while smaller ones turn to mush, so consistency is key for the perfect texture.
CHEESE SAUCE TECHNIQUE – Microwave the Velveeta in 30-second bursts and stir thoroughly between each one. This prevents hot spots that can scorch the cheese and ensures that signature smooth consistency.
PREVENT WATERY CASSEROLE – Pat vegetables completely dry after washing, and avoid using frozen vegetables which release excess moisture during baking that dilutes the cheese sauce.
CROUTON CRUSHING METHOD – Leave some larger chunks when crushing for textural variety. Expert Tip – double-bag the croutons to prevent tears, and use a rolling pin for more control than crushing by hand.
HOLIDAY TIMING – When making for Thanksgiving or Easter, assemble everything the night before except the topping, then add crushed croutons just before it goes in the oven.
Commonly Asked Questions
How Do I Keep The Topping Crunchy When Reheating?
Remove the casserole from the fridge 20 minutes before reheating. Cover with foil for the first half of reheating, then uncover for the last 5-7 minutes to re-crisp the topping.
Can I Use Frozen Vegetables Instead Of Fresh?
Yes, but they need special handling. Thaw frozen vegetables on a sheet pan for 30 minutes, then press between paper towels to remove water. Either roast them at 425° for 10 minutes first to dry them out, or reduce your cheese sauce by 2 ounces to account for extra moisture.
What Can I Use Instead Of Velveeta In Broccoli Cauliflower Casserole?
Make a cheese sauce using 2 cups sharp cheddar, 1 cup milk, and 2 tablespoons flour. American cheese or Cheez Whiz also work. These substitutes won’t be quite as smooth but still taste delicious.
Why Is My Broccoli Cauliflower Casserole Watery?
Excess moisture from frozen vegetables or not draining fresh vegetables causes wateriness. Always pat vegetables completely dry and avoid overcooking which releases more water. Using fresh vegetables prevents this issue.
More Easy Holiday Side Dishes
Roasted Brussels Sprouts – Crispy caramelized holiday vegetable side dish that converts even the skeptics.
Honey Roasted Sweet Potatoes – year after year a reader favorite
Bacon Stuffing Rolls – Smoky bacon wrapped around savory stuffing, baked until crisp and irresistible.
Smoked Gouda Mac and Cheese – Creamy macaroni coated in a rich, smoky Gouda and sharp Cheddar cheese sauce.
Air Fryer Stuffing – Savory bread cubes with onions, celery, and herbs cooked to golden, crispy perfection in the air fryer.
Broccoli Cauliflower Casserole
Ingredients
- 12 ounces broccoli florets
- 12 ounces cauliflower florets
- 8 tablespoons unsalted butter divided
- 12 ounces Velveeta cheese cubed
- 1 5-ounce package seasoned croutons
Instructions
- Preheat the oven to 350° Fahrenheit. Lightly grease a 9×13-inch casserole dish.
- Add the broccoli and cauliflower to the prepared dish, spreading them evenly.
- Microwave the Velveeta and 6 tablespoons of butter in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth and creamy.
- Pour the cheese sauce evenly over the vegetables.
- Melt the remaining 2 tablespoons of butter in the microwave. Place the croutons in a large resealable bag, crush to desired size, add the melted butter, seal, and shake to coat.
- Sprinkle the crouton mixture evenly over the casserole.
- Bake for 30 minutes, until the topping is golden brown and the cheese is bubbling. Remove from the oven and serve warm.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.