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Broccoli Carrot Casserole combines tender cooked vegetables in a creamy cheesy sauce, then topped with buttery crackers. It’s a delicious way to eat more veggies!
Delicious Broccoli Carrot Casserole with Cracker Topping
We’re always looking for delicious ways to eat more vegetables – especially since we have a few picky vegetable eaters at home.
This Broccoli Carrot Casserole is a side dish that everyone loves! Blanched broccoli florets and carrot slices are mixed in a creamy three-cheese sauce, then topped with crispy butter crackers.
After baking, the vegetables are perfectly tender, the sauce is gooey and melted, and the topping is golden and crunchy. This easy side dish is 100% picky eater approved!
Why you’ll love Broccoli Carrot Casserole
- The creamy cheese sauce and crispy buttery crackers are a perfect complement to the tender carrots and broccoli.
- You can easily adapt this recipe to suit your tastes – add pieces of cauliflower for even more vegetable goodness, or simplify the recipe to include just broccoli or carrots. Swap in other cheeses too if you’d like.
- Our casserole has a 100% real cheese sauce. (Most similar versions of this recipe online are made with processed cheese options.)
Key Ingredients & Substitutions
- Broccoli – We recommend only using fresh broccoli for this recipe. (Frozen broccoli will yield a mushier texture.)
- Carrots – Similarly, we recommend only using fresh carrots that you’ll peel and slice.
- Sweet Onion
- Fresh Garlic
- Butter and Olive Oil
- All-Purpose Flour
- Cheese –The cheese sauce includes three cheeses: Parmesan, Sharp White Cheddar, and Gruyere Swiss Cheese.
- Light Cream or Half & Half
- Sour Cream
- Seasonings –Salt, white ground pepper, dry mustard, freshly ground nutmeg.
- Worcestershire Sauce
- Hot Sauce
- Butter Crackers – We used Ritz crackers, but you could use Club butter crackers or other private label buttery crackers for the topping.
Special Tools Needed
- Cutting Board and Sharp Knife
- Large Braiser or Oven-Safe Skillet – For convenience, you can sauté all the vegetables in the same pan that you bake the casserole, so choose a stovetop-to-oven cooking vessel such as a braiser. If you don’t have something like this, just plan to cook the vegetables in a skillet and transfer it to an oven-safe dish or pan for baking.
- Medium Bowl
- Various Measuring Spoons and Cups
- Large Saucepan
- Wooden Spoons
- Whisk
- Rubber Spatula
How do I make Broccoli Carrot Casserole?
- Sauté vegetables in butter and oil, then add flour to make a roux.
- Prepare the cheese sauce.
- Mix up the cracker topping.
- Pour cheese sauce over vegetables and top with cracker topping.
- Bake 15-20 minutes and serve hot.
Tips & Tricks
- Avoid overcooking the vegetables in the first step of the recipe – they will cook further in the oven as the casserole bakes.
- This dish comes together quickly once you start cooking, so make sure all ingredients are measured and prepped ahead of time. (Read Cook Like a Pro with Mise en Place.)
Frequently Asked Questions
- Can I make Broccoli and Cheese Casserole ahead of time? While you can measure and prep the ingredients ahead of time, this is a dish that is best served freshly baked.
- How do I store leftovers? Store covered in the refrigerator for up to three days.
- How do I reheat leftovers? Reheat portions in the microwave (note that the topping won’t be as crispy), or heat through in the oven. Just avoid overheating – the vegetables will get mushy and the topping might overbrown.
- Can I freeze? No, this will not freeze well. The vegetables will get mushy after being frozen and thawed.
You might like these other Carrot Recipes:
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Broccoli Carrot Casserole
Broccoli Carrot Casserole combines tender cooked vegetables in a creamy cheesy sauce, then topped with buttery crackers. It’s a delicious way to eat more veggies!
Ingredients
2 tablespoons extra virgin olive oil
6 tablespoons butter, divided
1 1/2 cups sweet onion, diced
1 1/2 cups carrots, cut into bite sized pieces
12 ounces fresh small broccoli florets (If buying a head, start with one pound and trim to 12 ounces)
1/4 cup water
2 teaspoons fresh garlic, minced
1/4 cup all-purpose flour
2 cups light cream or half & half
1/3 cup sour cream
1 teaspoon kosher salt
1 teaspoon dry mustard
1/2 teaspoon white pepper
Few grinds fresh nutmeg
1 teaspoon Worcestershire sauce
Few dashes hot sauce
1 1/2 cups sharp white cheddar cheese, shredded on large holes of box grater, divided
1 1/4 cups Gruyere Swiss cheese, shredded on large holes of box grater, divided
1 cup Parmesan cheese, grated and divided
1 1/2 sleeves Ritz crackers slightly crushed (3 cups or 45 crackers)
Instructions
- Preheat oven to 400 degrees F.
- In an oven-proof braiser or other low-sided oven-safe pan, melt 4 tablespoons of butter in the olive oil over medium high heat and add onion, carrots, and broccoli.
- Stir and cook for one minute, add the water, cover, and cook for three minutes covered. Remove cover and add garlic and cook one to two more minutes to evaporate the water.
- Stir in the flour to coat and lower to medium heat.
- While vegetables are cooking, in a separate large saucepan over medium heat, add cream, sour cream, salt, mustard, pepper, nutmeg, Worcestershire sauce and hot sauce.
- Once hot, add one cup of the cheddar, one cup of the Swiss and half a cup of the Parmesan cheese and whisk to melt. Once the cheese has melted into the sauce, remove from heat.
- Also in a medium bowl, partially crush the Ritz and toss with two tablespoons of melted butter and the remaining Cheddar, Swiss and Parmesan.
- Pour the cooked sauce over the partially cooked vegetables and flour mixture and stir to combine.
- Top with the cracker mixture and bake uncovered for 15-20 minutes until browned and bubbly.
- Serve immediately.
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Made this for my casserole-loving (and broccoli-loving) granddaughter and added rotisserie chicken to make it a complete meal. HUGE hit! Will be making this as-is for an upcoming family get-together. Love, love, love your recipes and your site!
Aw – thank you so much Robyn! So glad to hear that you all enjoyed the recipe and I love the idea of adding chicken to make it a meal. Thanks for the suggestion and for taking the time to write to us today!