Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 1 large head broccoli, cut into florets
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 cup shredded cheddar cheese, divided
- 1/2 cup cooked bacon, crumbled
- 1/4 cup chopped green onions
- 2 tablespoons butter, melted
Instructions
- Step 1: Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Step 2: Steam or boil the cauliflower and broccoli florets until tender-crisp, about 5-7 minutes. Drain well.
- Step 3: In a large bowl, combine the softened cream cheese, sour cream, and 1/2 cup of the cheddar cheese. Mix until smooth and creamy.
- Step 4: Gently fold in the cooked cauliflower, broccoli, and crumbled bacon into the cream cheese mixture.
- Step 5: Pour the mixture into the prepared baking dish and spread evenly.
- Step 6: Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Drizzle with melted butter. Bake for 20-25 minutes, or until golden brown and bubbly. Garnish with green onions before serving.
Notes
- For best flavor, store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat individual portions in the microwave or larger portions in a 350°F oven until warmed through.
- Serve this casserole as a hearty side dish or a satisfying vegetarian main course.
- Don't overcook the broccoli and cauliflower – they should still have a slight bite for the best texture after baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American