My mom made this recipe for a banquet at our church recently and it was so good I had to share it here. This makes a very large casserole so you may want to halve it if you are making it just for your family. This recipe works great with broccoli and cauliflower but you can just use one or the other. You could also try different veggies in this casserole if you wish. I can actually imagine brussel sprouts being fantastic! If you like the broccoli cauliflower combo but want to cut this recipe in half you can find frozen or fresh broccoli cauliflower blends.
Loaded Veggie Casserole ~ THM S
1 pound frozen cauliflower florets (If you choose to use fresh you will want to steam until fork tender)
1 pound frozen broccoli florets (If you choose to use fresh you will want to steam until fork tender)
1 c sour cream (if you want to lighten up this recipe you can replace this with light sour cream)
1 c plain, no-fat greek yogurt
- Preheat oven to 350º.
- Stir together sour cream, yogurt, 1 cup of the cheese, 1/2 of the bacon, and seasonings in a large bowl.
- If desired, cut veggies into smaller, bite sized pieces. Stir veggies into the sour cream mixture.
- Place mixture in a 9×13 baking dish and top with remaining cheese and bacon.
- Bake for 20 minutes or until the top is lightly browned and it is bubbling around the edges.