Ingredients
- Cauliflower florets, 1 large head (about 6 cups)
- Broccoli florets, 1 large head (about 6 cups)
- Cooked bacon, 8 slices, crumbled
- Shredded cheddar cheese, 2 cups
- Sour cream, 1 cup
- Cream cheese, 4 ounces, softened
- Garlic powder, 1 teaspoon
- Salt and pepper, to taste
Instructions
- Step 1: Preheat oven to 350°F (175°C). 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 transfer to the prepared baking dish.
- Step 3: In a large bowl, combine the sour cream, softened cream cheese, garlic powder, salt, and pepper. Mix until smooth and creamy.
- Step 4: Pour the cream cheese mixture over the cauliflower and broccoli in the baking dish. Spread evenly.
- Step 5: Sprinkle the shredded cheddar cheese and crumbled bacon over the top of the casserole.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the casserole is heated through. Let stand for a few minutes 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 bake in a preheated oven at 350°F (175°C) until warmed through.
- Serve this comforting casserole as a hearty side dish or a satisfying vegetarian main course.
- To prevent a watery casserole, ensure the steamed cauliflower and broccoli are thoroughly drained before assembling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American