Loaded Cauliflower Broccoli Casserole with Bacon

Ever think a vegetable casserole could taste like comfort food and still be good for you?

If you’re someone who usually turns up your nose at cauliflower or broccoli, get ready to change your mind. This Loaded Cauliflower Broccoli Casserole with Bacon might just be the recipe that turns vegetable skeptics into believers. It’s creamy, cheesy, loaded with flavor, and packed with hidden nutrients—all baked into one bubbling dish of joy. Whether you’re looking for a crowd-pleaser or just want a healthier twist on your comfort food favorites, this recipe is a winner.

Let’s break it down.

What Makes This Recipe Special?

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This casserole is one of the easiest and tastiest vegetable casserole recipes you can whip up in under an hour. It’s creamy, cheesy, smoky from the bacon, and topped with just enough crunch to keep things interesting. Perfect for weeknight dinners, potlucks, or meal prep, it’s a feel-good dish that doesn’t require a ton of time or experience in the kitchen.

• Prep Time: 15 minutes
• Cook Time: 30–35 minutes
• Total Time: Around 50 minutes
• Difficulty: Easy

Even beginner cooks can pull this one off like a pro!

Essential Ingredients

Here’s what you’ll need:

• 1 medium head of cauliflower (cut into small florets)
• 1 medium head of broccoli (cut into small florets)
• 6 slices of bacon (cooked until crispy, then crumbled)
• 1 ½ cups shredded cheddar cheese (divided)
• ½ cup sour cream
• 4 oz cream cheese (softened)
• ¼ cup mayonnaise
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 2 tablespoons chopped chives or green onions (for garnish)

Substitutions & Variations:

• No mayo? Use Greek yogurt or more sour cream.
• Dairy-free? Use dairy-free cheese and coconut cream instead of cream cheese.
• Add heat: Mix in diced jalapeños or crushed red pepper flakes.
• Make it vegetarian: Just skip the bacon or use a plant-based version.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C).
   While it’s warming up, lightly grease a medium-sized casserole dish.
2. Steam the veggies.
   Bring a large pot of water to a boil. Add cauliflower and broccoli florets and boil for 3–4 minutes, just until tender. Drain and set aside.
   Tip: Don’t overcook or they’ll turn mushy in the oven.
3. Cook the bacon.
   In a skillet over medium heat, cook the bacon until crispy. Remove, drain on paper towels, then crumble. Save 1 tablespoon of bacon grease if you’d like extra flavor in your mix.
4. Make the creamy sauce.
   In a large bowl, combine the softened cream cheese, sour cream, mayo, garlic powder, salt, and pepper. Stir until smooth and creamy. You can microwave the mixture for 15–20 seconds if it’s hard to blend.
5. Add the good stuff.
   Toss in half the shredded cheddar cheese, the cooked cauliflower and broccoli, and half of the crumbled bacon. Mix well until everything is coated with the creamy sauce.

Assembling the Casserole

1. Layer it up.
   Pour the mixture into your greased casserole dish. Use a spatula to spread it evenly.
2. Top it off.
   Sprinkle the remaining cheddar cheese and bacon evenly over the top.
3. Bake until bubbly.
   Place the casserole in the oven and bake for 25–30 minutes or until golden and bubbly on top. Let it cool for 5 minutes before serving.

Presentation Tips:

• Sprinkle fresh chives or green onions on top for a pop of color.
• Serve it in mini ramekins for individual portions if you’re hosting guests.

Storage and Make-Ahead Tips

This casserole stores beautifully:

• Refrigerator: Store in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 2 months. Reheat in the oven or microwave until hot.
• Make-ahead: Assemble everything (except topping with cheese and bacon), refrigerate for up to 24 hours, then bake when ready.

Recipe Variations

You can easily make this recipe your own. Try these twists:

• Add protein: Mix in cooked chicken, ground turkey, or diced ham.
• Change the veggies: Use zucchini, spinach, or bell peppers.
• Extra cheesy: Add a blend of mozzarella, Monterey Jack, or pepper jack for variety.
• Crunchy topping: Mix crushed pork rinds or almond flour with butter for a low-carb crunch.

Conclusion

If you thought vegetable casseroles were boring, think again. This Loaded Cauliflower Broccoli Casserole with Bacon is rich, comforting, and secretly packed with vegetables. It’s the kind of dish that disappears quickly at the table—and no one will even miss the potatoes. Whether you’re following a low-carb lifestyle or just trying to eat more vegetables, this casserole is a flavorful, easy win.

So grab your favorite casserole dish and get baking. You might just find your new weeknight favorite!

FAQs

Can I make this casserole ahead of time?
Yes! Assemble the casserole up to a day in advance. Keep it covered in the fridge and bake it just before serving.

Is this dish low-carb?
Absolutely. This is a great low-carb and keto-friendly recipe thanks to the cauliflower and broccoli base.

Can I use frozen veggies?
Yes, just thaw and drain them well to avoid extra moisture in the casserole.

What can I serve with it?
This casserole goes well with grilled chicken, roast beef, or even on its own as a full meal.

Is it kid-friendly?
Kids love the cheesy flavor and crunchy bacon topping. It’s a sneaky way to get them to eat their veggies!

How do I reheat leftovers?
Microwave in 30-second intervals or bake at 350°F until heated through. Add a bit of extra cheese on top before reheating for a fresh touch.