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Bacon Cheese and Broccoli Bake


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  • 6 cups small broccoli florets
  • 2 carrots, sliced
  • 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
  • 2 Tbsp. milk
  • 1 tsp. garlic powder
  • 2 green onions, sliced
  • 3/4 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA
  • 4 slices OSCAR MAYER Fully Cooked Bacon, chopped
  • make it



Step 1

HEAT oven to 425°F.

ADD broccoli and carrots to saucepan of boiling water; cook 2 to 3 min. or until crisp-tender. Drain, reserving 1/4 cup cooking water. Meanwhile, mix next 3 ingredients until blended.

RETURN cooked vegetables to saucepan. Add cream cheese mixture and onions; stir until vegetables are evenly coated with sauce, adding reserved cooking water if necessary for desired consistency.

SPOON into 2-qt. casserole sprayed with cooking spray; top with shredded cheese and bacon. Cover.

BAKE 25 min. or until heated through, uncovering for the last 5 min.

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