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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Broccoli-Cauliflower Bake

Makes: 8 servings
Serving size: 2/3cup
Prep 20 mins Bake 375°F 20 mins
Broccoli-Cauliflower Bake
Ingredients
  • 4  cups  broccoli florets*
  • 3  cups  cauliflower florets*
  • 1/2  cup  chopped onion (1 medium)
  • 1  tablespoon  butter or margarine
  • 1 10 3/4 ounce 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
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)
  • 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 (g) 48,
  • Cobalamin (Vit. B12) (g) 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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