Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 1 large head broccoli, cut into florets
- 1/2 cup heavy cream
- 4 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon
- 1/4 cup chopped green onions
- 2 tablespoons butter, melted
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 transfer to the prepared baking dish.
- Step 3: In a medium bowl, combine the heavy cream and softened cream cheese. Mix until smooth and creamy. Pour the cream cheese mixture over the cauliflower and broccoli.
- Step 4: Sprinkle the shredded cheddar cheese and crumbled bacon evenly over the top.
- Step 5: Drizzle the melted butter over the cheese and bacon.
- 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. Garnish with chopped green onions before serving.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat individual portions in the microwave or oven until warmed through, adding a splash of milk or cream if needed to restore moisture.
- Serve this comforting casserole as a hearty side dish or a satisfying vegetarian main course.
- To prevent a watery casserole, ensure the cauliflower and broccoli are thoroughly drained after steaming.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American