This Loaded Cauliflower and Broccoli Casserole is a delicious, comforting side dish that combines tender steamed vegetables with creamy cheese, bacon, and a crunchy breadcrumb topping for a flavorful twist on classic casseroles.
Total Time:40 minutes
Yield:6 servings
Ingredients
Vegetables
2 cups cauliflower florets
2 cups broccoli florets
Cheese Mixture
1 cup shredded cheddar cheese
1 cup cream cheese softened
1/2 cup sour cream
1/2 cup milk
Seasonings
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
Toppings
1/2 cup cooked bacon crumbled
1/4 cup green onions chopped
1/2 cup panko breadcrumbs optional
Instructions
Preheat Oven. Preheat your oven to 375 degrees Fahrenheit to prepare for baking the casserole.
Steam Vegetables. Steam cauliflower and broccoli florets until tender but still firm, about 5-7 minutes, then drain well to avoid excess moisture.
Prepare Cheese Mixture. In a large bowl, mix together softened cream cheese, sour cream, milk, shredded cheddar cheese, garlic powder, onion powder, salt, and black pepper until smooth and creamy.
Combine Vegetables and Cheese. Fold the steamed cauliflower and broccoli into the cheese mixture, ensuring the vegetables are well coated.
Assemble Casserole. Transfer the mixture into a greased baking dish, smoothing the top evenly.
Add Toppings. Sprinkle the crumbled cooked bacon, chopped green onions, and panko breadcrumbs evenly over the casserole for added texture and flavor.
Bake Casserole. Bake in the preheated oven for 25 minutes or until the top is golden brown and bubbly.
Serve. Remove from oven and let it cool slightly before serving warm as a satisfying side dish.
Notes
For a gluten-free option, omit the panko breadcrumbs or substitute with gluten-free breadcrumbs.
Make sure to drain steamed vegetables thoroughly to prevent a watery casserole.
You can substitute bacon with turkey bacon or omit it for a vegetarian version.
Use sharp cheddar cheese for a more pronounced cheesy flavor.
Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.
