Broccoli…you either love it, or you hate it. I absolutely hated broccoli until I met Cade. I’ll tell you more about that story in a minute, but I guarantee that any hater who tries this creamy cheesy broccoli bake with bacon will be a hater no longer! It’s indulgent, luscious, and topped with a crispy panko crust and bacon.

Ingredients

• 6 Cups Broccoli Florets small
• 2 Carrots sliced
• 8 oz Cream Cheese, softened
• 2  Tablespoons Milk
• 1 Teaspoon Garlic Powder
• 3/4 Cup  Cheddar Cheese shredded
• 1/4 Cup Mozzarella shredded
• 1/3 Cup Panko Bread Crumbs toasted
• 4  Slices  Bacon fully cooked, chopped

CLASSIC TOMATO SANDWICH

Instructions

• Heat oven to 425°F.
• Add broccoli and carrots to a saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Do not overcook.
• Drain.
• Meanwhile, mix next 5 ingredients until blended smooth.
• Place cooked vegetables in a large bowl. Add cream cheese mixture and stir until vegetables are evenly coated.
• Spoon into 2-qt. casserole sprayed with cooking spray or rubbed with butter; top with panko and bacon. Cover with foil.
• Bake 25 min. or until heated through, uncovering for the last 5 min.

Notes

Store in the refrigerator. Reheat in the oven at 350 degrees until warmed clear through.

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