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Baked broccoli and cauliflower casserole in a white dish with a golden cracker crumb topping, bacon and green onions, a portion scooped out showing the cheesy custard

Cheesy Broccoli Cauliflower Casserole

Broccoli and cauliflower baked in a cheesy egg and cream custard with bacon, green onions and a buttery cracker crumb topping.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 560
Ingredients Method Notes

Ingredients
  

For the vegetables
  • 2-3 cups broccoli florets bite-size
  • 2-3 cups cauliflower florets bite-size
  • 4 tbsp butter melted
For the cheesy custard
  • 5 large eggs
  • 1 1/2 cups heavy cream
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 1/2-2 cups shredded extra-sharp cheddar 1 cup for the custard, the rest for the top
  • 1 cup shredded mozzarella
  • 1/4-1/2 cup grated Parmesan
  • 3 green onions sliced, divided
For the topping
  • 6 slices bacon cooked crisp and crumbled
  • 1 sleeve round butter crackers about 35, crushed
  • 2 tbsp butter melted

Method
 

  1. Heat the oven to 350°F (175°C) and butter a 9x13-inch baking dish. Boil the broccoli and cauliflower in salted water for 2 to 3 minutes, drain well and let steam dry.
  2. Toss the vegetables with the 4 tbsp melted butter and spread them in the dish.
  3. Whisk the eggs, cream, onion powder, garlic powder, salt and pepper. Stir in 1 cup cheddar, the mozzarella, Parmesan and most of the green onions.
  4. Pour the custard over the vegetables. Top with the remaining cheddar, the bacon and the rest of the green onions.
  5. Toss the crushed crackers with the 2 tbsp melted butter and sprinkle over the top.
  6. Bake uncovered 30 to 40 minutes, until bubbling and set in the center (160°F / 71°C). Tent with foil if the crackers brown too fast. Rest 10 minutes before serving.

Notes

Storage: refrigerate leftovers within 2 hours and eat within 3 to 4 days, or freeze after baking for 2 to 3 months. Reheat until hot all the way through.
Make ahead: assemble the vegetables and custard the day before, refrigerate, then add the cracker topping and bake, adding 10 to 15 minutes.
Substitutions: all broccoli or all cauliflower; frozen florets, thawed and pressed dry; leave out the bacon for a vegetarian side.
Nutrition is an estimate based on standard ingredient values, not a laboratory analysis.