This Cheesy Broccoli Cauliflower Casserole is the perfect side dish for the holidays or any occasion! Made with tons of fresh veggies and an easy homemade cheese sauce, and baked to comfort food perfection!
Looking for more holiday side dishes? CLICK HERE for all my favourite holiday recipes!
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Who doesn’t love a good side dish?? This Cheesy Broccoli Cauliflower Casserole has been a family favourite for as long as I can remember and I’ve been dying to share it with you here on thebusybaker.ca for ages! It’s the perfect side dish for any holiday, but it’s so filling and packed with vegetables that it eats like a main dish!
Broccoli and Cauliflower have always been my favourite vegetables since I was a child and we continue to enjoy them in our family multiple times each week. I have to admit, I love them steamed, raw, or prepared any way at all but this Cheesy Broccoli Cauliflower Casserole is my favourite way to enjoy them – I know you’re going to love it too!
Looking for more holiday side dishes? CLICK HERE for all my favourite holiday recipes!
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I hope you love this Cheesy Broccoli Cauliflower Casserole as much as we do! Let me know in the comments below, what’s your favourite veggie-packed side dish?
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Looking for even more delicious recipes? You’ll love these:
– Maple Rosemary Roasted Sweet Potatoes
– Easy Slow Cooker Garlic Mashed Potatoes
– Brussels Sprouts Salad with Creamy Bacon Dressing
– Greek Yogurt Caesar Salad
– Butternut Squash Pasta Salad
Cheesy Broccoli Cauliflower Casserole
Ingredients
- 10 cups fresh broccoli and cauliflower florets, washed, dried and cut into bite-sized pieces
- 1 red bell pepper, diced
For the cheese sauce:
- 4 tablespoons unsalted butter
- 4 tablespoons all purpose flour
- 2 1/2 cups milk
- a pinch of nutmeg
- salt and pepper (to taste)
- 4 cups shredded cheddar cheese
- 1 cup shredded or grated fresh parmesan cheese
For the crispy topping:
- 2 1/2 cups dried breadcrumbs
- 1 teaspoon dried parsley
- 3 tablespoons melted butter
Instructions
- Steam the broccoli and cauliflower florets just until bright in colour and only slightly tender (3-4 minutes). Set aside.
- Preheat the oven to 375 degrees Fahrenheit and grease a large 9-inch by 13-inch baking dish.
- Heat a medium pot over medium-low heat and add the butter.
- Melt the butter in the pot and add the flour, whisking constantly for about 1-2 minutes.
- Slowly pour in the milk, whisking constantly to remove lumps.
- Add the nutmeg and salt and pepper, whisking to combine.
- Add the cheeses and stir gently until melted and the cheese sauce is smooth.
- Add the steamed veggies and the diced red pepper to the bottom of the baking dish, pouring the hot cheese sauce over the top.
- Stir just a little bit to be sure all the veggies are well coated in the sauce.
- Mix the breadcrumbs and parsley in a small bowl and sprinkle them evenly over the top of the veggie and sauce.
- Drizzle the melted butter over top of the breadcrumb topping and bake, uncovered, for 25-30 minutes or until the cheese sauce is bubbling and the topping is golden brown.
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