Broccoli-Cauliflower Bake
Only one pan is required for this creamy recipe brimming with broccoli and cauliflower.
Prep Time:
20 mins
Total Time:
40 mins
Servings:
Makes 8 servings
Ingredients
-
4 cups broccoli florets*
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3 cups cauliflower florets*
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1/2 cup chopped onion (1 medium)
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1 tablespoon butter or margarine
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1 10.75-ounce can condensed cream of mushroom soup or cream of chicken soup
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3 ounces American cheese or process Swiss cheese, torn
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1/4 cup milk
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1/2 teaspoon dried basil, thyme, or marjoram, crushed
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3/4 cup soft bread crumbs (1 slice bread)
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1 tablespoon butter or margarine, melted
Directions
1.
In a large saucepan cook broccoli and cauliflower, covered, in a small amount of boiling lightly salted water for 6 to 8 minutes or until vegetables are almost crisp-tender. Drain well. Remove broccoli and cauliflower from pan; set aside.
2.
In the same saucepan cook onion in 1 tablespoon hot butter over medium heat until tender, stirring occasionally. Stir in soup, cheese, milk, and basil. Cook and stir over medium-low heat until bubbly and cheese melts. Stir in cooked broccoli and cauliflower. Transfer mixture to a 1-1/2-quart casserole. Toss together bread crumbs and the 1 tablespoon melted butter; sprinkle over vegetable mixture.
3.
Bake, uncovered, in a 375 degree F oven about 20 minutes or until heated through.
4.
Makes 8 servings
5.
*Note: If you like, substitute 8 cups frozen loose-pack frozen broccoli and cauliflower, thawed, for the fresh broccoli and cauliflower florets. Prepare as above except omit step 1 and bake about 35 minutes or until heated through.
Nutrition information
Calories 141, Total Fat 9 g, Saturated Fat 4 g, Monounsaturated Fat 3 g, Polyunsaturated Fat 1 g, Cholesterol 19 mg, Sodium 506 mg, Carbohydrate 11 g, Total Sugar 3 g, Fiber 3 g, Protein 5 g. Daily Values: Vitamin A 0%, Vitamin C 81%, Calcium 11%, Iron 5%. Exchanges: Vegetable 1, High-Fat Meat .5, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet
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