This cheesy broccoli cauliflower casserole is the perfect hearty side dish, rich in flavor and easy to make. Fresh broccoli, cauliflower, cheese, and uncooked rice combine to make a hearty casserole topped with crumbled crackers.
Uniquely delicious, this recipe comes together quite quickly. And what I love about it is you use uncooked rice. No need to boil it to perfection. The rice cooks in the juices from the broccoli florets and cauliflower as they bake and become tender. That’s why this casserole has so much flavor!
This recipe comes from an old newspaper my grandma clipped at some point. And I’m so glad she did!
Broccoli Cauliflower Casserole
- 1 medium baking dish (10×7 works well)
- 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
- Prep: Preheat oven to 350˚ F. Grease a 10×7 or medium baking dish. Chop broccoli and cauliflower into smaller florets.
- Over medium heat, saute the onion in butter. Add uncooked rice and stir over medium-low heat for five minutes.
- Mix the rice mixture, cheese, broccoli, cauliflower, celery soup, and milk in a large bowl.
- Spread into greased baking dish. Sprinkle the crumbled crackers on top.
- Bake for 50-55 minutes. For the last 10 minutes, cover with foil if browning too fast. After removing from oven, let cool for 10 minutes before serving.
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Make Ahead: Follow all the instructions, except do not top with the crackers. Refrigerate for up to 24 hours. When ready to bake, top with crumbled crackers and bake as directed.
Storage of Leftovers: Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can store them individually sized in the freezer. The crackers will not be as crispy; otherwise, the recipe heats up fine.
I would not 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.
I like to serve a protein like a roast or slow cooker ham. Because the casserole has rice, you have starch with vegetables, which makes it the perfect side dish!
Yes! I like the Mexican blend of shredded cheese I found at the grocery store. However, this recipe would work with straight cheddar, Gouda, or other types of cheese.
More Broccoli & Cauliflower Recipes
- Broccoli and Cheese Casserole – this recipe uses frozen broccoli!
- Broccoli Cheese Dip – one of our favorites served with corn chips.
- Cauliflower Tots Recipe
Comments & Reviews
Judith Penske says
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!