Creamy Broccoli-Cauliflower Casserole
Recipe from Kellogg's


Creamy Broccoli-Cauliflower Casserole

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Ingredients
  • 4   cups
    broccoli florets
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  • 4   cups
    cauliflower florets
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  • 1   medium
    red bell pepper, chopped
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  • 1/2   cup
    chopped onion
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  • 1   clove
    garlic, minced
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  • 1   tablespoon
    butter or margarine
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  • 1   tablespoon
    all-purpose flour
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  • 1   teaspoon
    dried basil leaves or Italian seasoning
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  • 1/2   teaspoon
    lemon pepper
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  • 1/4   teaspoon
    salt
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  • 1   cup
    milk
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  • 1   package (8 oz.)
    reduced-fat cream cheese, softened and cut into pieces
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  • 1 1/2   cups
    Kellogg's Corn Flakes®
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  • 2   tablespoons
    finely shredded Parmesan cheese
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Directions
1.
Cook broccoli, cauliflower and bell pepper in enough boiling salted water to cover for 4 minutes. Drain. Arrange in 12 x 8 x 2-inch baking dish coated with cooking spray.
2.
In small saucepan cook onion and garlic in butter until tender. Stir in flour, basil, lemon pepper and salt. Add milk, stirring until smooth. Cook over medium heat until mixture boils, stirring constantly. Continue cooking and stirring 1 minute longer. Remove from heat. Stir in cream cheese until melted. Pour over vegetables in dish.
3.
Sprinkle KELLOGG'S CORN FLAKES cereal and Parmesan cheese over vegetables. Bake, uncovered, at 350 degrees F for 25 minutes or until heated through.

Make Ahead
Prepare casserole as above. Cover and refrigerate for 2 to 24 hours. Bake, uncovered at 350 degrees F about 35 minutes or until heated through.
Nutrition information
Calories 150, Total Fat 8 g, Saturated Fat 4 g, Cholesterol 15 mg, Sodium 300 mg, Carbohydrate 15 g, Fiber 3 g, Protein 7 g. Daily Values: Calcium 10%, Vitamin A 45%, Vitamin C 140%, Iron 8%. Percent Daily Values are based on a 2,000 calorie diet
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