Description
A delicious Loaded Cauliflower and Broccoli Casserole that combines cheesy goodness with healthy vegetables for a delightful twist on a classic dish.
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
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
- 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.
- 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.
- Stir in the cooked cauliflower and broccoli, crumbled bacon, and half of the shredded cheddar cheese. Mix until the vegetables are evenly coated.
- Pour the mixture into the prepared baking dish and spread it out evenly. Top with the remaining cheddar cheese and panko breadcrumbs, if using.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbly and the top is golden brown.
- Remove from the oven and let it cool for a few minutes before serving. Garnish with chopped green onions.
Notes
- For a vegetarian option, omit the bacon.
- Feel free to add other vegetables like bell peppers or spinach for extra flavor.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 60mg