This broccoli cauliflower casserole is my go-to when I want something warm, cheesy, and comforting. No need to pre-cook the rice – everything bakes together in one dish and turns out perfect every time.
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Simple, Satisfying, and Full of Flavor
You’re going to love this broccoli cauliflower casserole—it’s the kind of comfort food that makes everyone ask for seconds! I discovered this recipe in a newspaper clipping my grandma saved, and it’s easy to see why she treasured it. Simple, satisfying, and full of homey flavor, it’s a classic that never disappoints.
One of my favorite things about this casserole is that it uses uncooked rice, which means fewer steps and less cleanup. Everything bakes together in one dish, and the rice comes out perfectly tender, soaking up all the flavors from the veggies and creamy sauce. It’s effortless but absolutely delicious.
The buttery onions, melty cheese, and crispy cracker topping take it over the top, giving every bite that comforting, cozy feeling. This casserole is as satisfying as my broccoli cheese casserole and has that nostalgic homemade taste that makes it a family favorite.
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Key Ingredients and Substitutions
- Chopped onions: Adds savory flavor and depth to the base.
- Salted butter: Used to sauté the onions and coat the rice for added richness. Unsalted butter works too, just add a pinch of extra salt.
- Uncooked rice: Forms the hearty base of the casserole. Long grain white rice works best, but jasmine or basmati can also be used.
- Shredded cheese (Mexican blend): Melts beautifully into the casserole for a cheesy finish. You can substitute with cheddar, Colby Jack, or a mix of what you have on hand.
- Fresh broccoli: Brings color, texture, and nutrition and a delicious flavor in each bite.
- Fresh cauliflower: Balances the broccoli with its milder flavor and creamy texture when baked.
- Cream of celery soup: Adds moisture and a savory base to hold everything together. Cream of mushroom or cream of chicken also work well.
- Milk: Helps loosen the soup and create a creamy texture throughout the casserole. Whole milk is best, but 2% or even half-and-half will do.
- Ritz crackers: Crushed over the top for a buttery, crunchy topping. You can sub with crushed cornflakes or seasoned breadcrumbs if needed.
How to Make Broccoli Cauliflower Casserole
Preparation
Preheat your oven to 350˚F. Lightly grease a 10×7 baking dish (or a similar medium-sized dish). Chop the broccoli and cauliflower into small bite-sized florets and set them aside.
Step 1 – Sauté Onions and Rice
In a large skillet over medium heat, melt the butter. Add the chopped onions and sauté until softened, about 3–4 minutes. Stir in the uncooked rice and cook for another 5 minutes, stirring occasionally, until the rice is lightly toasted and fragrant.
Step 2 – Combine Ingredients
In a large mixing bowl, combine the sautéed rice mixture with the shredded cheese, chopped broccoli, cauliflower, cream of celery soup, and milk. Stir until everything is evenly mixed.
Step 3 – Assemble the Casserole
Transfer the mixture into the prepared baking dish and spread it out evenly. Sprinkle the crushed Ritz crackers over the top of the casserole in an even layer.
Step 4 – Bake
Place the casserole in the oven and bake for 50–55 minutes, or until the top is golden and the rice is tender. If the topping starts to brown too quickly, loosely cover the dish with foil during the last 10 minutes of baking.
Step 5 – Cool and Serve
Remove the casserole from the oven and let it cool for about 10 minutes before serving. This helps the casserole set and makes it easier to portion.
Lynette’s Tip
Skip the extra pot – there’s no need to pre-cook the rice with this recipe. It softens beautifully in the oven thanks to the moisture from the soup, milk, and veggies.
What to Serve With
- Serve this hearty casserole as a comforting side dish with roasted chicken, slow cooker ham, or a simple meatloaf. The cheesy topping and tender veggies make it a family favorite.
- Pair it with a holiday crock pot ham or turkey for a festive and filling side. The rich flavors hold their own alongside classic mains.
- Make it part of your weekly meal prep. It keeps well and pairs with just about any protein you’re planning to serve.
More Broccoli Recipes You’ll Enjoy
Broccoli Cauliflower Casserole
Equipment
- 1 medium baking dish (10×7 works well)
Ingredients
- 1/2 Cup chopped onions
- 1/2 Cup salted butter
- 1 Cup rice uncooked
- 8 oz shredded cheese recommend Mexican blend
- 8 oz fresh broccoli
- 8 oz fresh cauliflower
- 10.5 oz can cream of celery soup
- 1/2 Cup milk
- 32 Ritz crackers crushed
Instructions
- Preheat your oven to 350˚ F and grease a medium 10×7 baking dish. Chop the broccoli and cauliflower into smaller, bite-sized florets.
- In a skillet over medium heat, sauté the onion in butter until fragrant. Add the uncooked rice and stir for about five minutes over medium-low heat until lightly toasted.
- In a large bowl, combine the sautéed rice and onion mixture with the cheese, broccoli, cauliflower, cream of celery soup, and milk. Mix everything together until evenly combined.
- Spread the mixture evenly into the prepared baking dish and sprinkle the crumbled crackers on top.
- Bake for 50-55 minutes, covering with foil for the last 10 minutes if the top is browning too quickly. Once baked, let the casserole cool for 10 minutes before serving.
Notes
Variations:
- Add Protein: For a full meal, stir in cooked shredded chicken or diced ham before baking. It turns this into a main dish.
- Different Topping: If you’re out of crackers, try topping with breadcrumbs or crushed cornflakes tossed in a little melted butter for a crispy finish.
Nutrition
Recipe FAQs
Nope! The rice goes in uncooked. It softens and cooks perfectly as the casserole bakes, soaking up all the flavorful juices from the veggies and soup.
Cream of mushroom or cream of chicken will work in a pinch. The flavor will shift slightly, but it’ll still be delicious. You can even use my quick recipe for homemade cream of mushroom soup.
I wouldn’t recommend it. One of the keys to this recipe is that the vegetables release their juices while cooking, which helps to cook the rice. I can’t guarantee the same results with frozen broccoli and cauliflower.
What other soup besides cream of celery?
I haven’t tested the recipe with any other soups. You could try cream of chicken, but I can’t guarantee the results. If you do try something else, let me know how it turns out!