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Broccoli & Riced Cauliflower Casserole

This broccoli and riced cauliflower casserole is basically a stir and bake recipe - Comfort food at it's best!


  • 8 oz cream cheese, softened
  • 8 oz sour cream
  • 2 cans (10.5oz each) cream of celery soup
  • 2 cups shredded cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 10.5 oz frozen riced cauliflower
  • 1 lb frozen broccoli florets
  • 2 Tablespoons unsalted butter, melted
  • 1 cup panko bread crumbs


  • Preheat oven to 350°F.
  • In a large bowl, mix together the cream cheese, sour cream, soup, salt, pepper and cheddar cheese.
  • Stir in riced cauliflower then stir in broccoli.
  • Spread broccoli mixture into a greased 9x13 casserole dish.
  • In a small bowl, stir together butter and breadcrumbs then sprinkle over broccoli mixture.
  • Bake 45 minutes. If breadcrumbs are not golden, turn the broiler on and watch carefully until you achieve golden color.