Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 1 large head broccoli, cut into florets
- 4 tablespoons butter
- 1/2 cup chopped onion
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 1/2 cups shredded cheddar cheese, divided
- 6 slices cooked bacon, crumbled
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 8-10 minutes. Drain well and set aside.
- Step 3: In a large skillet, melt the butter over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Step 4: In a large bowl, combine the softened cream cheese, sour cream, 1 cup of the shredded cheddar cheese, and cooked onions. Mix well until smooth and creamy.
- Step 5: Gently fold in the cooked cauliflower, broccoli, and crumbled bacon into the cream cheese mixture.
- Step 6: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Bake for 20-25 minutes, or until golden brown and bubbly. Let stand for 5 minutes before serving.
Notes
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or a small oven-safe dish to prevent the casserole from becoming soggy.
- Serve this comforting casserole as a hearty side dish or a satisfying vegetarian main course.
- To prevent a watery casserole, ensure your cauliflower and broccoli are thoroughly drained after cooking!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American