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- 4 cups broccoli florets*
- 3 cups cauliflower florets*
- 1/2 cup chopped onion (1 medium)
- 1 tablespoon butter or margarine
- 1 10 3/4ounce 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
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.
- 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.
- Servings Per Recipe 8,
- cal. (kcal) 141,
- Fat, total (g) 9,
- chol. (mg) 19,
- sat. fat (g) 4,
- carb. (g) 11,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 5,
- vit. A (IU) 486,
- vit. C (mg) 48,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 48,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 506,
- Potassium (mg) 303,
- calcium (mg) 111,
- iron (mg) 1,
- Vegetables () 1,
- High-Fat Meat () 1,
- Fat () 2,
- Percent Daily Values are based on a 2,000 calorie diet
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