Broccoli and Cauliflower Casserole

368 Reviews 12 Pics
  • Prep

    40 m
  • Cook

    30 m
  • Ready In

    1 h 10 m
Recipe by  BRIDG

“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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Adjust Servings

Original recipe yields 6 to 8 servings



  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.

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Reviews (368)

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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 also increased the rice to 1 cup and mixed the soups with the milk before I poured over the ingredients. This fits perfectly in the rectangle pampered chef stone. Someone mentioned that they wouldn't add the crackers next time because the next day they were soggy; however, my family liked the flavour of the cracker in the leftovers - tasted like a buttery stuffing. I also have a kitchen scale so i converted to help you out (cause I didnt know how much was 10 oz of broccoli or cauliflower) 10 oz broccloli florets is about 4cups, 10 oz. cauliflower florets is about 3 cups. This of course depends on how you chop, but at least it can give you an idea.



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, soup, and about 1/2 cup shredded cheddar (not a pound of Velveeta!) to make a sauce THEN stirred in the broccoli, cauliflower, and rice. All fit into an 8x8 glass dish. Sprinkled top with freshly ground pepper, Italian bread crumbs instead of crackers, and a little more cheddar. Would be good with ham on side or even in the casserole.



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 saute next time I make this...cause I will be making it often!

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Amount Per Serving (7 total)

  • Calories
  • 545 cal
  • 27%
  • Fat
  • 38.8 g
  • 60%
  • Carbs
  • 30 g
  • 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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Quinoa Broccoli Casserole


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Cauliflower and Broccoli Bake