Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 1 large head broccoli, cut into florets
- 8 oz 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
- 1/4 teaspoon garlic powder
Instructions
- Step 1: Preheat oven to 350°F (175°C). Steam or boil cauliflower and broccoli florets until tender-crisp, about 8-10 minutes. Drain well and set aside.
- Step 2: In a large bowl, beat together softened cream cheese and sour cream until smooth.
- Step 3: Stir in 3/4 cup of the shredded cheddar cheese, crumbled bacon, green onions, and garlic powder into the cream cheese mixture.
- Step 4: Gently fold in the cooked cauliflower and broccoli into the cheese mixture, ensuring everything is well combined.
- Step 5: Pour the mixture into a greased 9×13 inch baking dish.
- Step 6: Sprinkle the remaining 1/4 cup of cheddar cheese over the top. Bake for 20-25 minutes, or until heated through and the cheese is melted and bubbly.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days, but be warned, it's hard to resist!
- For best results, reheat individual portions in the microwave or oven until warmed through, stirring occasionally to maintain the creamy texture.
- This casserole is a fantastic side dish for roasted chicken or grilled steak, adding a cheesy, veggie-packed punch to your meal.
- Don't be afraid to add a pinch of cayenne pepper to the cream cheese mixture for a subtle kick that complements the richness of the casserole.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American