One Pot Broccoli and Cauliflower Cheese Casserole

If you’re looking for an easy, quick and hearty, stick to the ribs side dish that goes a long way at family gatherings, this is it. 

I’ve made this recipe for years as a mainstay for holiday meals for our family and the dish is always emptied.  Even better it also can be a main meal by simply adding wild rice or ground turkey for meal lovers. 

Perhaps the best thing about making this cheesy casserole is that it can all be done in one dish making clean-up a breeze. 

Items You Will Need 

Preheat Oven: 350 degrees
Baking Items: cooking spray, casserole dish, mixing bowl, spoon
Cook Time
Prep: 5 minutes
Total Time: Approx. 35-40 minutes
Serves: 6 (for more servings double/triple the recipe)

Corning Ware French White 1-1/2 Quart

Glass Covered Round Dish with Lid

See details.


1 cup of milk

2 tsp. of spicy brown mustard

8 oz. thawed *broccoli florets

8 oz. thawed *cauliflower

2 tsps. melted butter

1 cup of shredded cheddar cheese

1/3 cup of dried Italian bread crumbs

1 cup sliced mushrooms (optional)

1 can regular size condensed cream of mushroom soup (Do Not add water to soup.) 

Note: Use 3/4 cup for almond or condensed milk.
*You can use fresh veggies but it takes longer.  This recipe is for a quick one pot/dish meal vegetarian (not vegan) meal.


Coat a 1 quart casserole with cooking spray. 

1. In the casserole dish add soup, milk, mustard and stir.

2. Add broccoli and cauliflower; mix well

3. Mix bread crumbs in with melted butter in a small bowl.

4. Sprinkle bread crumb mix over the vegetables.

5. Bake at 350 degrees for 30 minutes or until vegetables are tender.

Suggestions: Add 2 cups of cooked long grain wild rice to the mixture. 
You'll find more casserole and one-dish recipes like mine in this Campbell's 3 in 1 Cookbook.

4 Ingredients or Less Cookbook,
Casseroles and One-Dish Meals Cookbook,
Slow Cooker Recipes Cookbook

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