Broccoli & Cauliflower Casserole

This Broccoli & Cauliflower Casserole is like your favorite mac and cheese but without the pasta—and ups your holiday veggie game. Tender broccoli and cauliflower bring their disease-fighting antioxidants to this casserole and are smothered in a rich, creamy cheese sauce. Toasty panko breadcrumbs and parmesan cheese add the perfect finishing crunch. Keep reading for our expert tips, including how to make this dish ahead of time.

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Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!

• We like the combination of broccoli and cauliflower, but you can choose to use either vegetable on its own.
• We highly recommend using fresh vegetables instead of frozen ones, as fresh produce will enhance both the flavor and texture of your casserole.
• To save time on preparation, consider buying prepackaged fresh florets.
• Most casseroles, including this recipe, call for whole milk, which is key to achieving a moist, rich and creamy dish.

Nutrition Notes

• Broccoli and cauliflower are both cruciferous veggies with loads of health benefits. From antioxidants and fiber to vitamins and minerals, these brassicas have got it going on. If you eat them regularly, you’ll help lower the inflammation in your body, as well as your risk of cancer and heart disease.
• Milk does, indeed, do a body good. From protein and calcium to vitamins D and B12, it promotes bone and muscle health. You might even prevent cognitive decline if you imbibe milk every day.
• Cheese perfectly complements the broccoli and cauliflower—and might just be what converts even the biggest veggie-shunner. Since it’s made from milk and cream, it brings additional protein and calcium to this casserole.