- 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.
From the Test Kitchen
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 Facts (Broccoli-Cauliflower Casserole)
- Per serving:
- 147 kcal cal.,
- 9 g fat
- (4 g sat. fat,
- 17 mg chol.,
- 504 mg sodium,
- 13 g carb.,
- 2 g fiber,
- 4 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet
Garfield 953 Days Ago
This is one of our very favorite veggie casseroles. The cream cheese really does add a great touch, too. I've been making this for many years - thanks, BHG!!!
Michelle Foust Pawlonek 1303 Days Ago