14 ratings

Broccoli Cauliflower Casserole


This creamy casserole can be made a day ahead, refrigerated, and then baked just before dinner.

Ready in
1 h 10 m
30 m
(prepare time)
40 m
(cook time)
Calories Per Serving


  • 1/2 Cup plain dry breadcrumbs
  • 1/4 Cup plus 2 tablespoons grated Parmesan cheese, divided
  • 2 Tablespoons butter, melted
  • 1 1/2 Teaspoon Italian seasoning, divided
  • 16 Ounces frozen broccoli florets, thawed
  • 16 Ounces frozen cauliflower florets, thawed
  • 2 Tablespoons butter
  • 1 onion, chopped
  • 2 Tablespoons flour
  • 1 Teaspoon garlic salt
  • 1/4 Teaspoon black pepper
  • 1 1/4 Cup milk
  • 4 Ounces cream cheese, cubed


Preheat oven to 350 degrees.

Mix the breadcrumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter, and 1/2 teaspoon of the Italian seasoning in small bowl and set aside. Cut up any large broccoli or cauliflower florets into bite-sized pieces.

Melt 2 tablespoons butter in large skillet on medium heat. Add the onion and cook about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt, and pepper. Add the milk and cook until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese and cook, stirring until cream cheese is melted. Add the vegetables and toss gently to coat. Spoon into a 2-quart baking dish. Sprinkle top evenly with crumb mixture.

Bake 40 minutes or until heated through and top is lightly browned.