Loaded Broccoli Casserole We take the traditional loaded baked potato toppings—bacon, Cheddar cheese and sour cream—and toss them with roasted broccoli instead. The result is a cheesy side dish that will have everyone rushing to eat their vegetables.

active: 20 mins
total: 55 mins
Servings: 8


  • 3 slices bacon
  • 1 ½ pounds broccoli crowns, cut into bite-size florets
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 tablespoon extra-virgin olive oil (if needed)
  • 1 ½ cups shredded extra-sharp Cheddar cheese, divided
  • ⅔ cup reduced-fat sour cream
  • 4 scallions, sliced, divided


    Step 1

    Preheat oven to 425°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.

    Step 2

    Place bacon in a large nonstick skillet over medium heat; cook until crisp, 6 to 8 minutes. Transfer to a paper-towel-lined plate to cool, then chop (reserve drippings in the pan).

    Step 3

    Add broccoli, pepper and salt to the pan and toss with the bacon drippings until coated. If your bacon didn’t render much fat, add up to 1 tablespoon oil; toss to coat. Transfer to the baking dish and roast, stirring once or twice, until tender, about 30 minutes.

    Step 4

    Meanwhile, combine 1 cup cheese, sour cream and half the scallions in a small bowl. When the broccoli is tender, add the cheese mixture to the baking pan and stir to coat well. Sprinkle with the remaining 1/2 cup cheese and the reserved bacon. Bake the cheese is melted, about 5 minutes. Sprinkle with the remaining scallions.

Nutrition Facts

Serving Size: 3/4 cup Per Serving: 170 calories; fat 13g; cholesterol 32mg; sodium 305mg; carbohydrates 7g; dietary fiber 2g; protein 9g; sugars 2g; niacin equivalents 1mg; saturated fat 6g; vitamin a iu 2966IU; potassium 358mg.


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