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–+ servings
Cauliflower and Broccoli Casserole

Creamy Cauliflower and Broccoli Casserole Everyone Will Love

A delicious Cauliflower and Broccoli Casserole that combines tender veggies with a creamy sauce, perfect for dinner or gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole Base
  • 4 cups Cauliflower florets Feel free to substitute with additional broccoli or other veggies like Brussels sprouts.
  • 4 cups Broccoli florets Can be replaced with cauliflower or other greens if desired.
  • 8 oz Cream cheese (softened) Consider using Greek yogurt or cottage cheese for a lighter option.
  • 1 cup Sour cream Greek yogurt works as a lower-calorie alternative.
  • 1 cup Milk Swap with almond or oat milk for a dairy-free option.
  • 1 tsp Garlic powder Substitute with fresh garlic if preferred.
  • 1 tsp Onion powder
  • 1 tsp Salt Adjust to taste.
  • 1/2 tsp Black pepper Omit for milder dish or use white pepper for a subtle change.
For the Topping
  • 2 cups Shredded cheddar cheese Consider using mozzarella or pepper jack for different tastes.
  • 4 oz Cooked bacon (crumbled) Omit for a vegetarian version or substitute with turkey bacon.
  • 1/4 cup Green onions (chopped) Chives can be used as an alternative.
  • 1 cup Panko breadcrumbs (optional) Substitute with regular breadcrumbs if panko is unavailable.

Equipment

  • 9x13-inch baking dish
  • large pot
  • mixing bowl
  • Hand mixer or whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Boil water in a large pot, add cauliflower and broccoli florets, and cook for 3-4 minutes until slightly tender.
  3. In a mixing bowl, combine cream cheese, sour cream, and milk until smooth. Add garlic powder, onion powder, salt, and black pepper.
  4. Fold in the slightly cooled cauliflower and broccoli, then add crumbled bacon and half of the shredded cheddar cheese.
  5. Pour the mixture into the baking dish and top with remaining shredded cheddar cheese and optional panko breadcrumbs.
  6. Bake for 25-30 minutes until bubbly and golden brown.
  7. Let the casserole cool for 5-10 minutes before serving and garnish with chopped green onions.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 600mgPotassium: 500mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 150mgCalcium: 400mgIron: 2mg

Notes

Ensure vegetables are slightly crunchy after boiling to avoid mushiness. Adjust baking time if refrigerated.

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