cups broccoli florets*
cups cauliflower florets*
cup chopped onion (1 medium)
tablespoon butter or margarine
10 3/4 ounce can condensed cream of mushroom soup or cream of chicken soup
ounces American cheese or process Swiss cheese, torn
cup soft bread crumbs (1 slice bread)
tablespoon butter or margarine, melted
- 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.
- 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.
- Bake, uncovered, in a 375 degree F oven about 20 minutes or until heated through.
- Makes 8 servings.
From the Test Kitchen
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(Broccoli-Cauliflower Bake)
- Per serving:
- 141 kcal cal.,
- 9 g fat
- (4 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 19 mg chol.,
- 506 mg sodium,
- 11 g carb.,
- 3 g fiber,
- 3 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet