Broccoli-Cauliflower Bake
From: Better Homes and GardensOnly one pan is required for this creamy recipe brimming with broccoli and cauliflower.
Servings: Makes 8 servings
Prep: 20 mins
Total: 40 mins
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Ingredients
4 cups broccoli florets*
3 cups cauliflower florets*
1/2 cup chopped onion (1 medium)
1 tablespoon butter or margarine
1 10.75-ounce can condensed cream of mushroom soup or cream of chicken soup
3 ounces American cheese or process Swiss cheese, torn
1/4 cup milk
1/2 teaspoon dried basil, thyme, or marjoram, crushed
3/4 cup soft bread crumbs (1 slice bread)
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 Facts
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
Percent Daily Values are based on a 2,000 calorie diet
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