Veggie Bake

Ingredients:

  • 12 oz bag frozen cauliflower florets
  • 10 oz bag frozen broccoli florets
  • 4 bacon slices
  • 2/3 cup (160g) sour cream
  • 4 oz cream cheese, softened
  • 2 tbsp (30g) mayonnaise
  • 1/4 tsp garlic powder
  • 1/4 tsp pepper
  • 1/8 tsp onion powder
  • 1/8 tsp paprika
  • 1 1/2 cups (168g) shredded sharp cheddar cheese
  • 1/2 cup (56g) shredded mozzarella cheese
  • 2 tbsp finely chopped green onions

 

Directions:

Place oven rack on middle rack, preheat oven to 450 degrees, and generously coat 8×8-inch baking pan in nonstick cooking spray.

Microwave frozen cauliflower florets then frozen broccoli florets until tender, according to instructions on bags.

While vegetables cook, in a large pan over medium heat, cook bacon until crispy. Transfer to paper towel-lined plate and crumble into pieces.

In a small mixing bowl, mix together shredded cheeses. Then, in a separate mixing bowl, mix together sour cream, cream cheese, mayonnaise, and spices. Fold in steamed vegetables, half of the crumbled bacon, and ~1 cup of shredded cheese mixture.

Transfer mixture to prepared baking pan and, using a rubber spatula, spread into an even layer. Sprinkle remaining shredded cheese mixture then remaining bacon crumbles on top.

Cover pan with foil, transfer to oven, and bake for 12-15 minutes. Then, remove foil, move oven rack to top rack and turn on oven broiler. Broil casserole until cheese on top is bubbly and golden, about an additional 1-2 minutes, watching carefully to ensure it doesn’t burn.

Remove pan from oven, allow casserole to cool slightly before garnishing with chopped green onions and serving.

 

The original recipe can be found here: Real Balanced