Loaded Cauliflower and Broccoli Cheese Casserole Recipe
This Loaded Cauliflower Broccoli Casserole is a comforting and cheesy baked dish that combines tender cauliflower and broccoli florets with a creamy blend of cheddar and mozzarella cheeses, sour cream, and savory seasonings. Enhanced with sautéed onions and garlic, and optionally topped with crumbled meat and green onions, this casserole makes a delicious and hearty side or main dish perfect for family dinners or potlucks.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6-8 servings
- Category: Casserole
- Method: Baking
- Cuisine: American
Ingredients
Vegetables
- 1 medium head of cauliflower, cut into florets
- 1 medium head of broccoli, cut into florets
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped green onions (optional)
Dairy & Sauces
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup milk
Pantry & Spices
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
Optional Protein
- 1/2 cup cooked and crumbled meat (optional)
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish thoroughly to prevent sticking during baking.
- Steam cauliflower and broccoli: Steam or blanch the cauliflower and broccoli florets for 5-7 minutes until they are tender but still slightly firm to retain texture. Drain well and set aside.
- Sauté aromatics: In a skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté for 2-3 minutes until softened and fragrant, enhancing the casserole’s flavor base.
- Mix cheese and sauce: In a large mixing bowl, combine the shredded cheddar and mozzarella cheeses with sour cream, mayonnaise, milk, salt, black pepper, paprika, and garlic powder. Stir the mixture until it is smooth and well blended.
- Combine vegetables with cheese mixture: Add the steamed cauliflower and broccoli to the bowl and gently stir to coat all the florets evenly with the creamy cheese mixture.
- Assemble casserole: Transfer the coated vegetable mixture to the prepared baking dish and even out the surface. If using, sprinkle the cooked crumbled meat and chopped green onions evenly over the top for added flavor and texture.
- Bake the casserole: Place the baking dish in the oven and bake for 20-25 minutes, or until the top is golden brown and bubbly, indicating the casserole is cooked through and deliciously melted.
- Cool and serve: Remove the casserole from the oven and allow it to cool for a few minutes before serving to let the flavors settle and make it easier to portion.
Notes
- Steaming the vegetables just until tender but still slightly firm prevents them from becoming mushy during baking.
- You can substitute mayonnaise with Greek yogurt for a lighter option.
- The optional cooked crumbled meat can be ground beef, sausage, or turkey for a non-vegetarian version.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes to the cheese mixture.
- This casserole can be made ahead and refrigerated; bake it fresh when ready to serve.
