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Loaded Broccoli Cauliflower Casserole on a baking dish with a portion on a fork atop a marble countertop.

Loaded Broccoli Cauliflower Casserole

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


This Loaded Broccoli Cauliflower Casserole features frozen broccoli and frozen cauliflower that are steamed and then combined with a creamy cheese sauce and bacon before being baked to golden, bubbling perfection. It’s made in only 30 minutes and is a delicious weeknight dinner choice or even an easy holiday side dish!


  • 12-ounce bag frozen cauliflower florets
  • 10-ounce bag frozen broccoli florets
  • 4 bacon slices
  • 2/3 cup (160 grams) sour cream
  • 4 ounces cream cheese, softened
  • 2 Tablespoons (30 grams) mayonnaise
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon paprika
  • 1 1/2 cups (168 grams) shredded sharp cheddar cheese
  • 1/2 cup (56 grams) shredded mozzarella cheese


  • 2 Tablespoons finely chopped green onions


  1. Preheat Oven And Preparing Baking Dish: Place oven rack on middle rack, preheat oven to 450 degrees F, and generously coat 8×8-inch baking dish in nonstick cooking spray.
  2. Steam Frozen Vegetables: Microwave frozen cauliflower florets then frozen broccoli florets until tender, according to instructions on bags.
  3. 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.
  4. 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.
  5. 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.
  6. Bake Casserole: Cover dish with foil, transfer to oven, and bake for 12-15 minutes. 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.
  7. Garnish And Serve: Remove dish from oven, allow casserole to cool slightly before garnishing with chopped green onions and serving.

Recipe Notes:

Making Recipe In Advance: You can complete steps 1 to 4 ahead of time. Refrigerate for up to 24 hours. Remove the dish from the refrigerator 15-20 minutes before baking. Cover it with aluminum foil and proceed with step 5 of the recipe to finish cooking.

Refrigerator Storage: Store the casserole in an airtight container in the refrigerator for 3-4 days.

Freezer Storage: Store the cooked casserole in an airtight freezer-safe container for up to 3 months. Let it thaw in the refrigerator overnight before reheating.

Reheating Instructions: For best results when reheating, transfer the casserole from your storage container to a baking dish and bake in the oven at 425 degrees F until warmed throughout. You can also microwave a single serving for 60-90 seconds (depending on the wattage of your microwave).

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