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Broccoli-Cauliflower Bake

Only one pan is required for this creamy recipe brimming with broccoli and cauliflower.

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  • Makes: 8 servings
  • Serving Size: 2/3 cup
  • Prep: 20 mins
  • Bake: 20 mins 375°F

Broccoli-Cauliflower Bake

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.

From the Test Kitchen

*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 (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

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