Cheesy Broccoli & Cauliflower Casserole with Crispy Bacon
Add Preferred SourceCheesy, creamy, and loaded with crispy bacon, this Broccoli & Cauliflower Casserole is comfort food done right. It’s the kind of dish that makes everyone at the table reach for seconds. Whether you serve it as a holiday side, a potluck favorite, or a cozy weeknight dinner, this casserole always delivers big flavor with minimal fuss.
I especially love how the sharp cheddar and smoky bacon play off the tender-crisp veggies, all finished with a buttery cracker topping that adds just the right crunch. It’s a bake-ahead dream too, just pop it in the oven when you’re ready.
Ingredients
- Broccoli florets – Use fresh broccoli; frozen broccoli is too watery and your sauce will be thin.
- Cauliflower florets – Use fresh cauliflower. Frozen cauliflower will turn to mush and is very watery.
- Bacon – You can use any kind of bacon, or even smoked ham, in this recipe.
- Butter – I cook with salted butter but unsalted is fine. Just adjust the seasonings at the end.
- Cheddar cheese – I like sharp cheddar, but any kind will work.
- Whole milk – Whole milk will give you the creamiest texture. Cream will also work.
- Cream cheese – Use whole fat cream cheese so it doesn’t curdle in your sauce.
- Spices: Garlic, salt, smoked paprika or cayenne pepper, lemon zest.
- Crackers – Ritz, or any kind of buttery cracker will be delish in this recipe.
How To Make Cheesy Broccoli & Cauliflower Casserole with Crispy Bacon
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by preheating your oven to 375°F and lightly buttering a 9×13-inch baking dish. I like using a ceramic baking dish here; it holds heat beautifully and looks great on the table. Bring a large pot of salted water to a boil.
Blanch the broccoli florets for 2 minutes, then add the cauliflower and cook for another 2 to 3 minutes until the veggies are just tender. Drain them well and set aside.
Next, prepare the topping. Melt 2 tablespoons of butter and mix it with the crushed crackers and smoked paprika in a small bowl. Set aside. For this, I love using Japanese-style panko for extra crunch, but buttery crackers are a classic.
In a large Dutch oven or heavy-bottomed pot, cook the bacon over medium heat until crispy, about 8 minutes. Transfer the bacon to a paper towel-lined plate, then chop it into small pieces. Reserve 1 tablespoon of the bacon drippings in the pot.
Add the remaining 2 tablespoons of butter to the pot with the bacon drippings. Stir in the minced garlic and cook for about 30 seconds until fragrant. Add the sea salt, lemon zest, and cayenne pepper, whisking well.
Gradually pour in the milk, whisking constantly to make a smooth sauce. Let it simmer for about 3 minutes until slightly thickened.
Remove the pot from the heat and whisk in the cream cheese until smooth. Stir in the shredded cheddar cheese until melted and creamy. Fold in the broccoli, cauliflower, and chopped bacon.
Transfer the mixture to your prepared baking dish and sprinkle the cracker topping evenly over the top. Cover the dish with foil.
Bake the casserole for 20 minutes, then remove the foil and bake for an additional 20 to 25 minutes, or until the top is golden brown and bubbly.
Let the casserole rest for about 15 minutes before serving; this helps the sauce set up and makes it easier to scoop.
Chef Jenn’s Tips
- Barely blanch the veggies; they’ll finish cooking in the oven.
- Use freshly grated cheese for the smoothest sauce.
- Add a pinch of nutmeg to the cheese sauce for extra depth.
- Make this casserole a day ahead and bake before serving.
Make It A Meal
Serve this cheesy casserole alongside roasted chicken or lamb, Salmon Balls, grilled pork chops, or a juicy steak. It also makes a hearty vegetarian main dish if you skip the bacon.
Storage
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven at 325°F or microwave individual portions. You can freeze this casserole for up to 2 months—just wrap it tightly and thaw overnight in the fridge before reheating.
Cheesy Broccoli & Cauliflower Casserole with Crispy Bacon
Ingredients
- 5 cups broccoli florets
- 5 cups cauliflower florets
- 6 slices thick-cut bacon
- 4 tablespoons butter
- 2 cups mild cheddar cheese shredded
- 1 cup whole milk
- 2 cups crackers crushed
- 4 ounces cream cheese softened and cut into cubes
- 2 cloves garlic minced
- 1 teaspoon sea salt plus extra if needed
- ½ teaspoon smoked paprika or 1/4 teaspoon cayenne
- 1 teaspoon lemon zest freshly grated
Instructions
- Preheat the oven to 375°F and butter a 9×13-inch baking dish. Bring a large pot of salted water to a boil. Blanch the broccoli for 2 minutes, then add the cauliflower and cook for another 2 to 3 minutes. Drain well.
- Melt 2 tablespoons of butter and mix with the crushed crackers and smoked paprika. Set aside.
- Cook the bacon in a Dutch oven over medium heat until crispy, about 8 minutes. Transfer to a paper towel-lined plate and chop. Reserve 1 tablespoon of the bacon drippings.
- Add the remaining butter to the pot. Stir in the garlic and cook for 30 seconds. Whisk in the salt, lemon zest, and cayenne. Gradually add the milk, whisking constantly. Simmer for 3 minutes.
- Remove from the heat and whisk in the cream cheese until smooth. Stir in the cheddar until melted. Fold in the broccoli, cauliflower, and bacon.
- Transfer to the prepared baking dish. Top with the cracker mixture. Cover with foil and bake for 20 minutes. Uncover and bake for 20 to 25 minutes more until bubbly and golden.
- Let cool for 15 minutes before serving.
Notes
Chef Jenn’s Tips
- Barely blanch the veggies—they’ll finish cooking in the oven.
- Use freshly grated cheese for the smoothest sauce.
- Add a pinch of nutmeg to the cheese sauce for extra depth.
- Make this casserole a day ahead and bake before serving.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
