Cauliflower Broccoli Casserole with Bacon and Cheese – Creamy & Comforting

Nothing beats the cozy satisfaction of a creamy, cheesy casserole packed with vegetables, crispy bacon, and gooey melted cheese.

This Cauliflower Broccoli Casserole with Bacon and Cheese is the ultimate comfort food that still feels wholesome.

Whether you’re serving it as a side dish or a main course, it’s guaranteed to disappear fast!

Why I Love This Recipe

I absolutely love how this casserole transforms simple veggies into something rich and indulgent.

The creamy sauce hugs every floret, the crispy bacon adds a salty crunch, and the gooey melted cheese brings it all together.

It’s the kind of dish that gets requested over and over again—especially at family dinners and holiday gatherings.

What You’ll Need (Ingredient Highlights)

Bacon – Cooked until crispy and crumbled. It adds saltiness and crunch.

Cauliflower & Broccoli – Fresh florets steamed until just tender. These are the veggie base of the dish.

Sour Cream & Mayonnaise – The creamy foundation of the sauce, bringing tang and richness.

Heavy Cream – Adds smoothness and depth to the sauce.

Cheddar & Colby Jack Cheese – Two kinds of cheese for melty, sharp, and creamy flavor.

Chives – Fresh, mild onion flavor that brightens up the richness.

Black Pepper – Simple seasoning to balance everything out.

Pro Tips Before You Start

Steam the broccoli and cauliflower just until fork-tender—they’ll cook more in the oven and stay nice and firm.

Use full-fat sour cream and mayo for the creamiest results.

Grate your own cheese for best melt and flavor (pre-shredded can have anti-caking agents).

Make sure to divide your chives and bacon so you have some for topping after baking—it looks beautiful!

How to Make Cauliflower Broccoli Casserole with Bacon and Cheese

Step 1: Preheat the oven

Preheat your oven to 370°F (188°C).

Lightly grease a medium-sized baking dish with cooking spray and set aside.

Step 2: Cook the bacon

In a large skillet over medium heat, cook the chopped bacon until it turns golden and crispy.

Transfer to a paper towel-lined plate to drain and cool.

Once cooled, crumble it into smaller bits.

Step 3: Steam the vegetables

Steam the cauliflower and broccoli florets until they are just tender but not mushy, about 15 to 20 minutes.

Drain off any excess moisture and allow them to cool slightly.

Step 4: Make the creamy base

In a large mixing bowl, whisk together the sour cream, mayonnaise, heavy cream, and black pepper until smooth.

This creates a rich, tangy coating for the vegetables.

Step 5: Combine the ingredients

Add the steamed cauliflower and broccoli into the bowl with the creamy mixture.

Stir in half of the crumbled bacon, the shredded sharp cheddar cheese, and 3 tablespoons of chopped chives.

Gently toss everything until evenly coated.

Step 6: Assemble the casserole

Transfer the mixture into your prepared baking dish.

Sprinkle the top with the shredded Colby and Monterey Jack cheese blend.

Finish by adding the remaining bacon over the top.

Step 7: Bake the casserole

Cover the dish tightly with foil and bake for 20 minutes.

Remove the foil and continue baking for an additional 5 to 10 minutes, or until the cheese is bubbling and lightly browned.

Step 8: Garnish and serve

Once out of the oven, let the casserole rest for a few minutes.

Sprinkle the remaining chopped chives over the top for a burst of freshness.

Serve warm and enjoy the creamy, cheesy goodness in every bite.

What to Serve It With

This casserole is versatile and pairs well with:

Roasted meats like pork loin, turkey, or baked chicken

A crisp green salad

Garlic bread or dinner rolls

Even on its own as a low-carb main dish!

Variations / Substitutions

No bacon? Use turkey bacon or skip it for a vegetarian version.

Dairy-free? Use dairy-free sour cream, mayo, and cheese alternatives.

Add protein: Mix in rotisserie chicken or cooked ground sausage for a heartier dish.

Spice it up: Add a pinch of cayenne or red pepper flakes to the cream mixture.

Extra veggies: Stir in mushrooms, bell peppers, or spinach.

Storage & Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat in the microwave or in the oven at 350°F until warmed through.

This dish can also be frozen after baking.

Let it cool completely, wrap tightly, and freeze for up to 2 months.

FAQs

Can I make this casserole ahead of time?
Yes! Assemble it the night before, cover, and refrigerate. Bake fresh when ready to serve.

Can I use frozen vegetables?
You can, but thaw and drain them well before steaming or mixing.

Is there a keto-friendly version?
This recipe is already low in carbs and works great for keto diets—just check your mayo and sour cream labels.

Can I use other cheeses?
Yes! Mozzarella, gouda, or pepper jack would be great swaps or additions.

How do I make it vegetarian?
Skip the bacon and add roasted mushrooms or smoked paprika for that smoky flavor.

Do I need to cover it while baking?
Yes, covering helps lock in moisture. Uncover at the end for a golden cheese topping.

What’s the best dish to bake it in?
A 9×13-inch baking dish or equivalent works best for even cooking and layering.

Final Thoughts

This Cauliflower Broccoli Casserole with Bacon and Cheese is the kind of dish that feels indulgent but still packs in the veggies.

It’s warm, creamy, and full of flavor—perfect for weeknight dinners or special occasions.Every bite is a cozy hug in casserole form.

Make it once, and you’ll find yourself adding it to your regular rotation!