This loaded broccoli cauliflower casserole bakes broccoli and cauliflower in a creamy sauce of sour cream, cream cheese, and a little mayonnaise, with sharp cheddar, mozzarella, and crumbled bacon mixed in and on top. I start with bags of frozen florets that steam in the microwave while the bacon cooks, so the whole casserole takes about 30 minutes. It bakes covered at 450°F for 12 to 15 minutes, then goes under the broiler for a minute or two until the cheese is bubbling and golden. It makes 6 servings in an 8×8-inch dish and works as a holiday side or a weeknight main.
The one step not to skip is pouring the water out of the steamed vegetable bags before the vegetables go into the sauce. That water is what makes a broccoli cauliflower casserole loose and watery.
If you like cheesy vegetable bakes, my Broccoli Casserole and Sour Cream and Onion Cauliflower Bake are two more to try.
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Reader Love
Holy f-bomb this is so good! I steamed my veg on the stove and threw a half a package of frozen spinach in with them to get my leafy greens!
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💛 Why you’ll love this recipe
- Two kinds of cheese. The sharp cheddar and mozzarella are stirred together, about 1 cup goes into the sauce, and the rest goes on top to brown under the broiler.
- Frozen vegetables keep it fast. The broccoli and cauliflower steam in the microwave while the bacon cooks, so both are ready at the same time.
- Bacon in every layer. Half the crumbled bacon gets folded into the sauce and the other half goes on top.
- A creamy, well-seasoned sauce. Sour cream, cream cheese, and mayonnaise are seasoned with garlic powder, paprika, onion powder, and pepper for a sauce that coats every piece of vegetable.
- Ready in 30 minutes. It makes 6 servings in an 8×8-inch dish, enough for a main dish or a side.
- Easy to change up. Leave out the bacon to make it meatless, use cooked chicken or kielbasa instead, or add spinach.
➡️ Ingredients
⏲ How to make this recipe
Here is the short version of the method, so you can see what you are in for before you start. The full measurements, temperatures, and timings are in the recipe card at the bottom of this post.
- Steam the frozen cauliflower florets, then the frozen broccoli florets, in the microwave until tender, following the times on the bags.
- While they steam, cook the bacon in a large skillet until crisp. Drain it on a paper-towel-lined plate and crumble it into pieces.
- Stir the shredded cheeses together in one bowl. In a second bowl, mix the sour cream, cream cheese, mayonnaise, and spices into a sauce.
- Pour off every bit of water sitting in the vegetable bags, then fold the vegetables into the sauce along with half the bacon and about 1 cup of the cheese. Skipping the draining is what makes a loose, watery casserole.
- Spread the mixture into the prepared baking dish in an even layer, then scatter the rest of the cheese and the rest of the bacon over the top.
- Cover the dish with foil and bake at 450°F for 12 to 15 minutes, until heated through. Then take the foil off, move the oven rack to the top position, and broil for 1 to 2 minutes, until the cheese is bubbling and golden.
- Let it cool slightly, garnish with chopped green onions, and serve.
👉 Easy ingredient swaps
- Bacon → cooked kielbasa, turkey sausage, or cooked shredded chicken all work in place of the bacon; skip it entirely to keep the casserole meatless.
- Cream cheese → blended cottage cheese can stand in for the cream cheese. Expect a lighter, slightly tangier sauce that is less creamy.
- Frozen vegetables → fresh broccoli and cauliflower work just as well; steam them in a steamer basket on the stovetop until tender before adding.
✨ Variations
- Stir in cooked shredded chicken to turn the casserole into a fuller main dish.
- Add half a bag of frozen spinach, thawed and squeezed dry, with the vegetables.
- Make it meatless by leaving out the bacon. The cheese sauce has plenty of flavor on its own.
〰️ How to serve
- Serve it with my Oven Roasted Whole Chicken for a complete dinner.
- Set it out as a holiday side dish next to Honey Mustard Pork Chops or your main centerpiece.
- Serve it straight from the baking dish as a main dish. The 8×8-inch dish makes 6 servings.
- Garnish with fresh green onions just before serving so the color and flavor stay bright.
🧊 Storing, freezing, and making it ahead
- In the refrigerator: cool it completely, cover the dish or move portions to an airtight container, and keep it for up to 4 days.
- Reheating: a single portion takes 60 to 90 seconds in the microwave. For a larger amount, move it to a baking dish and heat it in a 425°F oven until it is warmed through.
- In the freezer: it keeps for up to 3 months in an airtight freezer-safe container. A sauce made with sour cream and mayonnaise can split slightly as it thaws. Thaw it overnight in the refrigerator and stir the sauce back together before it goes in the oven.
- Making it ahead: assemble it right through the cheese and bacon topping, cover, and refrigerate for up to 24 hours. Take it out of the refrigerator 15 to 20 minutes before baking, then cover it with foil and bake as written, until it is heated through.
💬 FAQs
Can I use fresh broccoli and cauliflower instead of frozen?
Yes, fresh works well here. Steam the florets in a steamer basket on the stovetop until tender, then proceed with the recipe as written.
Can I make this without bacon, or swap in a different protein?
You can skip the bacon entirely and keep the casserole meatless. It still turns out well. If you want some protein in there, cooked shredded chicken is an easy addition; readers have also used kielbasa and turkey sausage in place of the bacon with good results.
Can I substitute cottage cheese for the cream cheese?
Cottage cheese can work in place of cream cheese, but it will change the texture and taste. The sauce will be lighter, tangier, and less creamy. For the smoothest texture, blend the cottage cheese before adding it.
Why does the recipe use both baking and broiling?
The casserole bakes covered with foil first so everything heats through evenly. Then the foil comes off and the broiler runs for 1-2 minutes to get the cheese on top bubbly and golden. Keep a close eye on it during those final minutes, because the broiler works quickly.
📚 More recipes to try
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🍴 Make This Next
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- Loaded Tater Tots – Crispy tots piled with cheese and bacon.
- Mac and Cheese with Cream Cheese – Creamiest mac and cheese you’ll ever make.
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Loaded Broccoli Cauliflower Casserole
Ingredients
- 12 ounces frozen cauliflower florets (1 steam-in-bag package)
- 10 ounces frozen broccoli florets (1 steam-in-bag package)
- 4 bacon slices
- ⅔ cup sour cream
- 4 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- ¼ teaspoon garlic powder
- ¼ teaspoon pepper
- ⅛ teaspoon onion powder
- ⅛ teaspoon paprika
- 1 ½ cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
Garnish:
- 2 tablespoons finely chopped green onions
Instructions
- Preheat Oven And Prepare Baking Dish: Place oven rack in the middle position, preheat oven to 450 degrees F, and generously coat 8×8-inch baking dish in nonstick cooking spray.
- Steam Frozen Vegetables: Microwave frozen cauliflower florets then frozen broccoli florets until tender, according to instructions on bags.
- Cook Bacon: While vegetables cook, in a large skillet over medium heat, cook bacon until crispy. Transfer cooked bacon to a paper towel-lined plate, then crumble into pieces.
- Mix Casserole Ingredients Together: In a small mixing bowl, stir together shredded cheeses. Then, in a separate mixing bowl, mix together sour cream, cream cheese, mayonnaise, and spices. Open bags of steamed vegetables and pour out any extra water. Then, into bowl of cream sauce, fold in veggies, half of the crumbled bacon, and ~1 cup of shredded cheese mixture.
- Transfer Mixture To Baking Dish: Transfer cream sauce mixture to prepared baking dish and, using a rubber spatula, spread into an even layer. Sprinkle remaining shredded cheese mixture, then remaining bacon crumbles on top.
- Bake Casserole: Cover dish with foil, transfer to oven, and bake for 12-15 minutes, until heated through. Then, remove foil, move oven rack to top rack and turn on oven broiler. Broil casserole until cheese on top is bubbly and golden, about an additional 1-2 minutes, watching carefully to ensure it doesn’t burn.
- Garnish And Serve: Remove dish from oven, allow casserole to cool slightly before garnishing with chopped green onions and serving.
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