Broccoli-Cauliflower Casserole

Frozen vegetables make assembling this side dish recipe a cinch.

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  • 1 16 ounce package frozen cauliflower florets
  • 1 16 ounce package frozen broccoli cuts
  • 1 large onion, chopped (1 cup)
  • 2 tablespoons margarine or vegetable oil spread
  • 2 tablespoons all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried basil, crushed
  • 1/4 teaspoon pepper
  • 1 1/4 cups milk
  • 2 3 ounce packages cream cheese, cut up
  • 3/4 cup soft bread crumbs (about 1 slice of bread)
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons margarine or vegetable oil spread, melted
Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan. Set aside.
Meanwhile, cook onion in the 2 tablespoons margarine or vegetable oil spread until tender but not brown. Stir in flour, salt, garlic powder, basil, and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese. Stir until cheese melts. Stir into vegetable mixture. Turn into a 2-quart casserole.
Toss together bread crumbs, cheese, and the 2 tablespoons melted margarine or vegetable oil spread. Sprinkle over vegetable mixture. Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until heated through. Makes 12 servings.

Make Ahead Tip

  • Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.

nutrition information

Per Serving: cal. (kcal) 147, Fat, total (g) 9, chol. (mg) 17, sat. fat (g) 4, carb. (g) 13, fiber (g) 2, sugar (g) 4, pro. (g) 5, vit. A (IU) 427, vit. C (mg) 32, sodium (mg) 504, Potassium (mg) 238, calcium (mg) 90, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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