This broccoli-cauliflower casserole is a creamy, comforting side dish inspired by classic green bean casserole and topped with crispy fried onions.

I grew up eating green bean casserole every holiday, and honestly, I’d happily eat it on a random Tuesday, too.  I decided to try a broccoli-cauliflower casserole prepared in a similar way.

Our family has a mushroom allergy, so I always make this casserole with cream of celery soup. If mushrooms aren’t an issue at your house, feel free to substitute cream of mushroom soup instead. Both create a creamy sauce, but the celery version has become our family favorite simply because it’s what we’ve always used.

This casserole makes a great holiday side, but it’s just as good with grilled chicken, baked potatoes, pork chops, or even meatloaf for an easy weeknight meal.

Ingredients

Frozen Broccoli florets, cooked, cut into bite-sized pieces

Frozen Cauliflower florets, cooked, cut into bite-sized pieces

Cream of celery soup (or cream of mushroom soup)

Sour cream

Grated Parmesan cheese

One clove of fresh garlic, minced

French fried onion pieces

Freshly cracked pepper, if desired

Instructions

1. Start by cooking the broccoli and cauliflower until just tender. You can steam them on the stove or even use the microwave if you’re short on time. Drain the vegetables well so the casserole stays creamy, not watery.

2. In a large mixing bowl, stir together the cream soup, sour cream, Parmesan, and minced garlic. Pour the sauce over the cooked vegetables and gently stir until everything is evenly coated.

3. Transfer the mixture to a greased 2-quart baking dish.

4. Place the casserole in a preheated oven at 350 degres. and bake for 20 minutes.

5. Carefully remove the casserole from the oven and sprinkle the remaining French fried onions evenly over the top.

6. Return the casserole to the oven and bake for an additional 15 minutes, or until the casserole is hot and bubbly and the onions are crisp and golden brown.

7. Let the casserole rest for about 5 minutes before serving so the creamy sauce can set slightly and the Parmesan will finish melting into every bite.

Recipes Notes

1. Cut the broccoli and cauliflower into similar bite-size pieces so they cook evenly.
2. Don’t overcook the vegetables before baking. They should still have a little bite because they’ll continue cooking in the oven.
3. Freshly minced garlic gives this casserole a brighter flavor than garlic powder.
4. If you like a little extra color, add a little paprika over the top before baking

Variations

1. Use cream of mushroom soup instead of cream of celery if your family doesn’t have a mushroom allergy.
2. Add shredded Monterey Jack or sharp cheddar cheese for a creamier casserole.
3. Top with breadcrumbs and fried onions for a different, crunchy topping.
4. Stir in cooked shredded chicken to turn it into a complete dinner.

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Broccoli Cauliflower Casserole

This broccoli-cauliflower casserole is a creamy, comforting side dish inspired by classic green bean casserole and topped with crispy fried onions.

Servings 8

Ingredients

• 1 12 ounce bag Frozen Broccoli Florets
• 1 12 ounce bag Cauliflower Florets
• 1 10.5 ounce can Cream of Celery Soup or Cream of Mushroom
• 1 cup Sour Cream
• 1/2 cup Shredded parmesan cheese
• 1 clove minced garlic
• 1/2 tespoon freshly ground black pepper
• 1 cup French Fried Onions or more

Instructions

1. Start by cooking the broccoli and cauliflower until just tender. You can steam them on the stove or even use the microwave if you're short on time. Drain the vegetables well so the casserole stays creamy instead of watery.

2. In a large mixing bowl, stir together the cream soup, sour cream, Parmesan, and minced garlic. Pour the sauce over the cooked vegetables and gently stir until everything is evenly coated.

3. Place the casserole in a preheated oven at 350 degres, and bake for 20 minutes.

4. Carefully remove the casserole from the oven and sprinkle the remaining French fried onions evenly over the top.

5. Return the casserole to the oven and bake for an additional 15 minutes, or until the casserole is hot and bubbly and the onions are crisp and golden brown.

6. Let the casserole rest for about 5 minutes before serving so the creamy sauce can set slightly and the Parmesan finishes melting into every bite.

Storage

Store covered leftovers in the fridge for up to 4 days. Reheat individual portions in the microwave, or warm the entire casserole in the oven until heated through.

If you liked this recipe, you should also try

Roasted Broccoli Casserole 

Pressure Cooker Cheesy Cauliflower

Onion Ring Green Bean Casserole 

Did you make this flavorful and satisfying broccoli cauliflower casserole?  I would love to hear how it turned out for you!  Please let me know by commenting on this blog post or by tagging me on social media.   You can find me on Facebook and Pinterest.