Ingredients
Scale
- 1 large head cauliflower, cut into florets
- 1 large head broccoli, cut into florets
- 4 tablespoons butter
- 1/2 cup chopped onion
- 1/4 cup all-purpose flour
- 2 cups milk
- 8 ounces cream cheese, softened
- 1 1/2 cups shredded cheddar cheese, divided
- 6 slices bacon, cooked and crumbled
- Salt and pepper to taste
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×13 inch baking dish.
- Step 2: Steam or boil the cauliflower and broccoli florets until tender-crisp, about 5-7 minutes. Drain well and set aside.
- Step 3: In a large saucepan, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Stir in flour and cook for 1 minute. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
- Step 4: Reduce heat to low. Add cream cheese and 1 cup of cheddar cheese. Stir until melted and smooth. Season with salt and pepper to taste.
- Step 5: Gently fold in the cooked cauliflower, broccoli, and crumbled bacon. Pour the mixture into the prepared baking dish.
- Step 6: Sprinkle the remaining 1/2 cup of cheddar cheese over the top. Bake for 20-25 minutes, or until golden brown and bubbly. Let cool slightly 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 if needed to restore creaminess.
- Serve this casserole as a comforting side dish or a hearty vegetarian main course alongside a simple salad.
- Chef's secret: For a smoky twist, try using smoked cheddar cheese in the sauce and topping!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American