Broccoli and Cauliflower Casserole

Broccoli and Cauliflower Casserole

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"This is a favorite family recipe that I ate quite a bit of when I was pregnant. It's just one of those things that you can't get enough of!"
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1 h 10 m servings 545 cals
Serving size has been adjusted!

Original recipe yields 7 servings



  • Calories:
  • 545 kcal
  • 27%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 30g
  • 10%
  • Protein:
  • 20.5 g
  • 41%
  • Cholesterol:
  • 101 mg
  • 34%
  • Sodium:
  • 1544 mg
  • 62%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
  2. Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  3. In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
  4. Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.


  1. 505 Ratings

Most helpful positive review

This is awesome, simple and easy to make a little more healthy. I didn't tweek it much. Just added 2 cloves garlic, low sodium/fat soups, no salt cracker, cut the butter down to 1/4 cup. I als...

Most helpful critical review

I make mine with cream of mushroom soup, a sprinkle of garlic powder, and 2 pieces of crumbled bacon. Also, you can cut down on the butter to a couple tablespoons. YUM!

This is awesome, simple and easy to make a little more healthy. I didn't tweek it much. Just added 2 cloves garlic, low sodium/fat soups, no salt cracker, cut the butter down to 1/4 cup. I als...

Good, but had to modify. Thought butter amount was ridiculous so used no more than 1 Tbsp. to saute onion (also added 2 cloves of minced garlic). Changed order of recipe by then adding milk, s...

Used about half the processed cheese and half the butter than called for and used 1 cup of rice. Teriffic! Creamy, cheesy and oh so very good! I too might add some minced garlic in the onion sa...

The first time I made this, I used frozen broc and cauli. The cauli was fine but the broc was nothing but stalks, and some were really tough and woody. Now I make it with fresh veggies, and it i...

I brought this to a Thanksgiving luncheon and thought that it turned out really well. I gave this recipe 5 stars though I did change the original recipe based on reviews. These are the changes I...

This recipe was wonderful! It was great the first night, and for left-overs. I made a few changes, though. I used brown rice. I steamed the broccoli and cauliflower. As per previous reviews of r...

Great Recipe! I just gave it a few of my own alterations...I used about a tablespoon of butter and a mere sprinkling of shredded cheddar/monteray jack cheese, to cut down on fat. Also, I used cr...

This is awesome-everyone I made this for loved it.

Came out way too soupy! Next time will increase rice amount next time and decrease milk amount. Used Cream of Chicken Soup with Herbs. otherwise it was tasty and fairly easy to put together, esp...

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