Description
If you love the cozy, cheesy satisfaction of a loaded baked potato but want something lighter and packed with vegetables, this casserole is for you. Tender cauliflower and broccoli are coated in a creamy cheese sauce, topped with crispy bacon and bubbly melted cheese. It’s easy to make, crowd-pleasing, and works just as well as a main dish or a hearty side.
Ingredients
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1 small head cauliflower, cut into florets
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1 small head broccoli, cut into florets
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1 cup sour cream (or full-fat Greek yogurt)
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½ cup cream cheese, softened
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1½ cups shredded cheddar cheese, divided
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½ cup shredded mozzarella cheese
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6 slices bacon, cooked and crumbled
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¼ cup chopped green onions
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Salt and black pepper, to taste
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Optional: ½ tsp garlic powder, pinch of paprika
Instructions
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Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
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Cook vegetables by steaming or microwaving cauliflower and broccoli until just tender (5–7 minutes). Drain very well and pat dry.
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Make the sauce: In a large bowl, mix sour cream, cream cheese, 1 cup cheddar, mozzarella, half the bacon, green onions, salt, pepper, and garlic powder if using.
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Combine: Gently fold the cauliflower and broccoli into the cheese mixture until evenly coated.
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Assemble: Spread mixture into the baking dish. Top with remaining cheddar, bacon, and paprika if using.
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Bake uncovered for 20–25 minutes, until bubbly and lightly golden.
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Rest 5–10 minutes before serving. Garnish with extra green onions if desired.
Notes
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Drain veggies well: Excess water can make the casserole runny.
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Shred your own cheese: It melts smoother than pre-shredded cheese.
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Make it ahead: Assemble up to 24 hours in advance and bake when ready.
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Customize it: Add cooked chicken, mushrooms, or swap cheeses to fit your taste.