Cheesy Broccoli, Cauliflower & Bacon Casserole
Even picky eaters won't complain about eating their veggies when they're baked in a creamy casserole with bacon and cheese! This casserole is a great side dish with grilled or baked chicken or serve it as a main dish with a side salad. Makes 4 large or 6 smaller servings and can be made up to 24 hours ahead before baking.
Ingredients
- 12 oz. broccoli florets*
- 10 oz. cauliflower florets*
- 1/2 cup sour cream
- 4 oz. cream cheese, softened
- 2 Tbsp mayonnaise
- black pepper
- 6 slices bacon
- 4 oz. sharp cheddar cheese
- 4 oz. Vermont white cheddar cheese
Instructions
- Line a baking sheet with parchment and cook in the oven at 400 degrees for 15 minutes. Check bacon then continue to cook until crispy, about 5-10 more minutes. Drain on paper towels
- While bacon is cooking prepare the other ingredients
- Cook broccoli in the microwave for 4 minutes on high* then drain in a colander
- Repeat with cauliflower*
- Put cream cheese, sour cream, mayonnaise and pepper in a large mixing bowl and stir to combine.
- Add vegetables and stir
- Crumble 3 slices of bacon into bowl
- Grate cheeses and add 1/2 of each cheese to bowl and stir everything together to evenly combine
- Transfer mixture to a greased or sprayed casserole dish. Top with remaining bacon and cheese. The casserole can be covered at this point for baking later if desired. Remove casserole from refrigerator and set out for 30 minutes before baking
- Bake covered for 20 minutes, uncover and bake for 5- 10 more minutes until bubbly
Notes
*I used broccoli and cauliflower florets that came in a bag ready to cook in the microwave, and followed package directions. If you are using florets you cut yourself from a head of broccoli and cauliflower, use about 1/2 a head of florets each, rinse the florets and put them in a ziplock {leave top open} or microwave safe bowl and cook them, checking after 4 minutes. You want them just tender, and not sure this will take if you're cooking them both together.
You could also roast the vegetables on a sheet pan at 400 degrees, drizzled with olive oil and seasoned with salt and pepper, for 30 minutes