Loaded Cauliflower and Broccoli Casserole Recipe

Introduction

This Loaded Cauliflower and Broccoli Casserole is a creamy, cheesy dish that brings a tasty twist to classic vegetable sides. Packed with bacon and topped with a crispy golden crust, it’s perfect for family dinners or holiday gatherings.

Ingredients

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1 cup shredded cheddar cheese
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup cooked bacon, crumbled
• 1/4 cup green onions, chopped
• 1/2 cup panko breadcrumbs (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
2. Step 2: In a large pot, bring water to a boil. Add the cauliflower and broccoli florets and cook for 3-4 minutes until slightly tender. Drain and set aside.
3. Step 3: In a mixing bowl, combine the softened cream cheese, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Mix until smooth and well combined.
4. Step 4: Stir in the cooked cauliflower and broccoli, crumbled bacon, and half of the shredded cheddar cheese. Mix until the vegetables are evenly coated.
5. Step 5: Pour the mixture into the prepared baking dish and spread it out evenly. Top with the remaining cheddar cheese and panko breadcrumbs, if using.
6. Step 6: Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
7. Step 7: Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped green onions.

Tips & Variations

• Use sharp cheddar for a bolder flavor or add a pinch of smoked paprika for extra depth.
• Substitute turkey bacon for a lighter option, or omit bacon to make it vegetarian.
• If you prefer softer vegetables, steam the florets a little longer before mixing.
• Swap panko breadcrumbs with crushed crackers or omit them for a gluten-free casserole.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain the casserole’s texture. Microwaving is possible but may soften the topping.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole up to a day in advance. Keep it covered in the refrigerator and bake when ready, adding a few extra minutes to the cook time if baking from cold.

Can I use frozen cauliflower and broccoli?

Frozen vegetables can be used but make sure to thaw and drain them well to avoid excess moisture in the casserole.

Loaded Cauliflower and Broccoli Casserole Recipe

Print Recipe

★★★★★

4.8 from 51 reviews

This Loaded Cauliflower and Broccoli Casserole offers a delicious and creamy way to enjoy nutritious vegetables with a savory blend of cheeses, bacon, and a crunchy breadcrumb topping. Perfect for a comforting side dish or a hearty vegetarian-friendly main (omit bacon).

• Author: Windy
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups cauliflower florets
• 2 cups broccoli florets
• 1/4 cup green onions, chopped

Dairy

• 1 cup shredded cheddar cheese (divided)
• 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

Meat

• 1/2 cup cooked bacon, crumbled

Optional Topping

• 1/2 cup panko breadcrumbs (optional)

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish with cooking spray to prevent sticking.
2. Cook Vegetables: In a large pot, bring water to a boil. Add cauliflower and broccoli florets and cook for 3-4 minutes until slightly tender but still firm. Drain well and set aside to cool.
3. Prepare Cheese Mixture: In a mixing bowl, combine softened cream cheese, sour cream, milk, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until smooth and well blended.
4. Combine Ingredients: Stir the cooked cauliflower and broccoli, crumbled bacon, and half of the shredded cheddar cheese into the cheese mixture. Mix until the vegetables are evenly coated.
5. Assemble Casserole: Pour the combined mixture into the prepared baking dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese on top and, if using, add the panko breadcrumbs evenly over the cheese for a crunchy topping.
6. Bake: Place the casserole in the preheated oven and bake for 25-30 minutes until the casserole becomes bubbly and the top is golden brown and crisp.
7. Cool and Garnish: Remove the casserole from the oven and allow it to cool for a few minutes before serving. Garnish with chopped green onions for a fresh, vibrant finish.

Notes

• You can substitute bacon with vegetarian bacon to make it vegetarian.
• Panko breadcrumbs add a nice crunch but can be omitted for a gluten-free version.
• This casserole can be prepared a day ahead and reheated before serving.
• To make it lower in fat, use reduced-fat cheeses and sour cream.
• Fresh broccoli and cauliflower can be substituted with frozen; just adjust cooking time accordingly.

Keywords: Cauliflower casserole, Broccoli casserole, Loaded vegetable casserole, cheesy broccoli and cauliflower bake, bacon casserole, comfort food, side dish