Rating: 4.5 stars
13 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
bake:
20 mins
total:
40 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

*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

141 calories; fat 9g; cholesterol 19mg; saturated fat 4g; carbohydrates 11g; mono fat 3g; poly fat 1g; insoluble fiber 3g; sugars 3g; protein 5g; vitamin a 485.9IU; vitamin c 47.8mg; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 0.8mg; vitamin b6 0.2mg; folate 48.4mcg; vitamin b12 0.1mcg; sodium 506mg; potassium 303mg; calcium 111.1mg; iron 0.9mg.
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