Cheesy Cauliflower and Broccoli Casserole

Cheesy Cauliflower and Broccoli Casserole is easy, irresistible, and pure comfort on a plate! It has simple ingredients like fresh broccoli and cauliflower, creamy processed cheese, tender rice, and a buttery cracker topping.

Love More Dinner Recipes? Try My Broccoli Cheese Rice Casserole or this Cheesy Chicken Broccoli Orzo next.

Why You’ll Love This Recipe

Creamy, cheesy, and irresistibly comforting, this Cheesy Cauliflower and Broccoli Casserole is the perfect side dish or meatless main. Tender veggies are baked in a rich, velvety cheese sauce and topped with a golden, bubbly crust. It’s hearty, flavorful, and sure to please even the pickiest eaters.

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Ingredient List

Vegetables

• 10 ounces broccoli florets
• 10 ounces cauliflower florets

Base Ingredients

• 1/2 cup butter
• 1 onion, chopped
• 1/2 cup uncooked white rice
• 1 pound processed cheese food, cubed
• 1 (10.75-ounce) can condensed cream of chicken soup
• 2/3 cup milk (approximately 5.38 ounces)

Topping

• 1.5 cups buttery round crackers, crushed

Quick notes: If you want to use fresh broccoli and cauliflower instead of frozen, totally fine—just make sure you dry them really well. The processed cheese food is the secret here because it melts smooth without getting all grainy. I’ve tried using regular cheese and it just doesn’t have the same vibe. Cream of mushroom soup works if you don’t have chicken, and honestly, I’ve used cream of celery too.

Why These Ingredients Work

The butter and onion are your flavor foundation—they make everything taste richer and more interesting. The rice soaks up all that creamy sauce and makes the casserole actually filling.

The processed cheese food is my unpopular opinion, but it’s the MVP. It melts perfectly into this silky sauce without separating or getting weird. I learned this the hard way after trying fancy cheeses and ending up with a grainy mess. The cream of chicken soup adds creaminess, and the milk keeps everything from being too thick.

The vegetables need to be par-cooked so they stay just slightly crunchy—I hate when casseroles turn into mush. And those buttery crackers on top are literally what makes people excited about eating this. The texture contrast is everything.

Essential Tools and Equipment

Honestly, you don’t need anything fancy. A couple of saucepans, a 9×13-inch baking dish, a colander, and a zipper bag for crushing crackers. That’s really it. I don’t even own half the fancy kitchen gadgets people talk about, and this turns out great every time.

How To Make Cheesy Cauliflower and Broccoli Casserole

Step 1 – Cook the Rice

Bring 1 cup of water to a boil, dump in your rice, get it boiling again, then turn it down and cover it. Let it sit for about 20 minutes until the water’s mostly gone. The rice should be tender but not falling apart. I’ve definitely overcooked rice before and ruined a casserole, so just keep an eye on it. Set it aside when it’s done.

Step 2 – Par-Cook the Vegetables

Throw your broccoli and cauliflower in a saucepan, cover with water, bring it to a simmer, and cook for about 10 minutes. This is important—they should still be a little crunchy when you bite into them. I learned this because I used to overcook them and end up with mushy casserole. Drain them really well in a colander because any extra water will make your casserole watery.

Step 3 – Preheat the Oven

Set your oven to 350°F. Do this while you’re working on the vegetables so it’s ready to go.

Step 4 – Sauté the Onion

Melt your butter in a big saucepan over medium heat and throw in your chopped onion. Stir it around for about 5 minutes until it gets soft and smells amazing. This is where the flavor really starts happening.

Step 5 – Combine Ingredients

Dump your drained vegetables and cooked rice into the saucepan with the butter and onion. Mix it all together really well. Then add your cubed cheese, the soup, and the milk. Stir it constantly for a couple minutes until the cheese melts and everything looks creamy and combined. Taste it if you want—it should taste cheesy and delicious at this point.

Step 6 – Transfer to Baking Dish

Pour the whole thing into your 9×13-inch baking dish and spread it out so it’s even. If it looks too thick, add a splash more milk. If it looks too thin, don’t panic—it’ll firm up in the oven.

Step 7 – Add Cracker Topping

Throw your crackers in a zipper bag and crush them with your hands until they’re broken up but not super fine. You want texture, not cracker dust. Sprinkle them over the top of the casserole. Don’t press them down—just let them sit on top so they can get golden and crispy.

Step 8 – Bake

Bake for 30 minutes until it’s bubbling around the edges and the top is golden brown. Your kitchen is going to smell unbelievable. Let it sit for 5 minutes before you serve it because it’ll be easier to scoop that way.

You Must Know

Rice: Don’t overcook it. Mushy rice ruins everything. It should be tender but still have some structure to it.

Vegetables: The 10-minute cook time is non-negotiable. Over-cooked vegetables are my biggest pet peeve in casseroles.

Cheese: Stick with the processed cheese food. I know it sounds weird, but it’s literally the difference between a creamy casserole and a grainy mess.

Crackers: Crush them by hand into different sized pieces. It just tastes better and looks better too.

Consistency: If your casserole looks too dry, add milk a little at a time. If it’s too wet, don’t sweat it—it’ll cook down in the oven.

Personal Secret: Here’s what I do that makes it even better: I toast my crushed crackers in a dry skillet for a couple minutes before sprinkling them on top. It gives them a head start on browning so they stay extra crispy instead of getting soggy. Game changer, honestly.

Pro Tips & Cooking Hacks

• Don’t skip the par-cooking step for the vegetables. Just trust me on this one.
• Drain your vegetables really, really well. Watery casserole is sad casserole.
• If your crackers aren’t browning enough, crank the oven to 375°F for the last 5 minutes. Watch it though.
• Want it heartier? Throw in a cup of diced ham or crumbled bacon. Nobody’s going to complain.
• Short on time? Use pre-cooked rice or leftover rice from the fridge.

Flavor Variations & Suggestions

Bacon Lover Version: Add cooked bacon crumbles and use sharp cheddar instead of processed cheese. It’s fancy but still easy.

Spicy Version: Stir in some diced jalapeños and a little cream cheese for heat and richness.

All Broccoli: Use 20 ounces of just broccoli if that’s what your family likes. Works perfectly fine.

Extra Cheesy: Mix in shredded sharp cheddar along with the processed cheese if you want it more intense.

Herby Version: Add garlic powder, Italian seasoning, and black pepper. Changes the whole vibe in a good way.

Make-Ahead Options

The Night Before: Combine everything except the crackers, cover it, and stick it in the fridge overnight. Top it with crackers the next day and bake. Add 5-10 minutes to the baking time since it’s cold.

Freeze It: Make the whole thing, wrap it tight in foil, and freeze it. It’ll keep for 3 months. Bake it from frozen at 350°F for 50-60 minutes.

Already Baked: Cool it down, cover it, and it’ll keep in the fridge for 4 days. Or freeze it for 3 months if you want.

Recipe Notes & Baker’s Tips

This recipe is super forgiving, which is why I love it so much. The cream soup and processed cheese are basically foolproof—they don’t separate or break, so you can’t really mess it up.

This makes enough for 8-10 people, so it’s perfect if you’re feeding a crowd. It also doubles really easily if you need more—just use two baking dishes and add 10 minutes to the cooking time.

If it seems a little loose when it comes out of the oven, don’t worry. It’ll set as it cools. That’s totally normal.

Serving Suggestions

I serve this with just about anything. Roasted chicken, baked ham, fried chicken, grilled steak, pork chops—you name it. It pairs with literally everything because it’s cheesy and comforting.

A simple green salad on the side balances out all that richness. Or garlic bread if you want to go full comfort mode. Honestly, there’s no wrong way to eat this.

How to Store Your Casserole

On the Counter: Cover it and it’s good for about 2 hours.

In the Fridge: Let it cool, cover it, and it keeps for 4 days. If the crackers get soft, who cares—it still tastes good.

In the Freezer: Cool it completely, wrap it really well, and freeze for 3 months.

Reheating: Cover it and reheat at 350°F for 15-20 minutes. Or microwave individual portions for 1-2 minutes. If it’s dry, add a splash of milk.

Allergy Information

Watch Out For:

• Dairy—there’s butter, milk, cheese, and soup in this
• Gluten—the crackers and soup might have it
• Eggs—some processed cheese has them

How to Fix It:

• Dairy-free: Use dairy-free butter, milk, cheese, and make your own cream sauce
• Gluten-free: Use gluten-free crackers and gluten-free cream soup
• Lower sodium: Make your own cream sauce instead of using canned soup

Questions I Get Asked A Lot

My casserole looks watery—what happened?

You probably didn’t drain your vegetables well enough. Next time, really make sure all the water is out. If it happens again, mix a tablespoon of cornstarch with 2 tablespoons of cold milk and stir it in before baking.

How do I keep the crackers crispy?

Toast them in a dry pan for a couple minutes before putting them on top. Or brush them with a little melted butter. Makes all the difference.

Can I make this dairy-free?

Yeah, use dairy-free butter, milk, and cheese. Make a cream sauce with flour and vegetable broth instead of using canned soup. Takes a few more minutes but works great.

💬 Made this? Let me know in the comments! I love hearing how people tweak it to fit their family. And if you try any of the variations, I seriously want to hear about it.