Description

Creamy, cheesy, and packed with wholesome veggies, this broccoli cauliflower casserole is a comforting and versatile side dish perfect for holidays or weeknight meals.

Ingredients

3 cups broccoli florets

3 cups cauliflower florets

1 tablespoon olive oil

1 small onion, diced

2 cloves garlic, minced

1/4 cup all-purpose flour

2 cups milk (dairy or unsweetened non-dairy)

1 cup shredded cheddar cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon paprika

1/2 teaspoon Dijon mustard

1/4 cup plain Greek yogurt (or sour cream)

1/3 cup breadcrumbs (optional, for topping)

1 tablespoon butter, melted (for topping)

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Instructions

Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Bring a large pot of salted water to a boil. Add broccoli and cauliflower florets and cook for 3–4 minutes until just tender. Drain and set aside.
In a large skillet over medium heat, heat olive oil and sauté diced onion until translucent, about 3–4 minutes. Add minced garlic and cook for another 30 seconds.
Sprinkle flour over the onion mixture, stir well, and cook for 1 minute. Slowly whisk in the milk until smooth.
Whisk continuously until the sauce thickens, about 5 minutes.
Remove from heat and stir in cheddar cheese, Parmesan cheese, salt, pepper, paprika, Dijon mustard, and Greek yogurt until smooth and creamy.
Fold the broccoli and cauliflower into the cheese sauce until evenly coated.
Transfer the mixture into the prepared baking dish.
If using breadcrumbs, mix them with melted butter and sprinkle on top.
Bake uncovered for 25–30 minutes, until bubbling and golden on top.
Let the casserole rest for 5 minutes before serving.

Notes

Swap cheddar with mozzarella or sharp white cheddar for a different flavor.

Use gluten-free flour and breadcrumbs for a gluten-free version.

Add cooked quinoa or rice for a heartier casserole.

Stir in cayenne pepper or red chili flakes for extra spice.

Roast the vegetables instead of blanching for deeper flavor.

Store leftovers in the fridge up to 4 days; reheat with a splash of milk if needed.

Can be made ahead and refrigerated unbaked for up to 24 hours.

Can be frozen before or after baking—thaw overnight in fridge before reheating.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 285
Sugar: 6g
Sodium: 430mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 4g
Protein: 13g
Cholesterol: 35mg