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broccoli bacon ranch casserole

Broccoli Bacon Ranch Casserole

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Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 6 servings

Equipment

  • 1 9x13 inch baking dish
  • 1 Large pot
  • 1 colander
  • 1 large skillet
  • 1 large mixing bowl
  • 1 Whisk
  • 1 Cutting board
  • 1 Chef's knife
  • 1 measuring cup set
  • 1 measuring spoon set
  • 1 Spatula

Ingredients
  

  • 6 cup broccoli florets fresh, bite-sized
  • 8 slice bacon cooked, crumbled
  • 2 cup cooked chicken shredded (optional)
  • 1 cup ranch dressing thick and creamy
  • 1/2 cup sour cream full-fat
  • 1/2 cup cream cheese softened
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper freshly ground
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt or to taste
  • 1 1/2 cup cheddar cheese shredded, divided
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup panko breadcrumbs
  • 1 tablespoon butter melted
  • 2 tablespoon chives fresh, chopped

Instructions
 

  • Preheat the oven to 375°F and grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil, add broccoli florets, and blanch for 2 minutes until bright green and crisp-tender.
  • Drain the broccoli in a colander and rinse with cold water to stop cooking, then pat very dry with paper towels.
  • In a large skillet, cook the bacon until crisp, transfer to a paper towel-lined plate, and crumble when cool.
  • In a large mixing bowl, whisk together ranch dressing, sour cream, cream cheese, garlic powder, onion powder, black pepper, smoked paprika, and salt until smooth.
  • Fold in the blanched broccoli, half of the crumbled bacon, cooked chicken if using, 1 cup cheddar, mozzarella, and half of the Parmesan until evenly coated.
  • Transfer the mixture to the prepared baking dish and spread into an even layer.
  • In a small bowl, combine panko, remaining Parmesan, melted butter, and remaining cheddar until clumpy.
  • Sprinkle the breadcrumb-cheese mixture evenly over the casserole and top with the remaining crumbled bacon.
  • Bake for 25 to 30 minutes until the topping is golden and the casserole is bubbling at the edges.
  • Remove from the oven and rest for 5 minutes to set, then garnish with chopped chives and serve warm.

Notes

Drying the blanched broccoli well prevents a watery casserole and helps the sauce cling to the florets. For a stronger ranch flavor, use a thick, high-quality ranch or whisk 1 tablespoon dry ranch seasoning into the sauce. You can substitute cauliflower for half the broccoli or skip the chicken for a vegetarian version (keep the bacon or replace it with crispy fried shallots). If preparing ahead, assemble up to step 7, cover, and refrigerate for up to 24 hours; add 5–10 minutes to the bake time. For gluten-free, use gluten-free panko or omit the breadcrumbs and add extra Parmesan. Leftovers reheat well at 350°F, covered, for 15 minutes or microwave in short bursts to keep the topping crisp.
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