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

Source: Better Homes and Gardens
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Ingredients

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Directions

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  • 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.

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  • Bake, uncovered, in a 375 degree F oven about 20 minutes or until heated through.

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  • 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; 9 g total fat; 4 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 19 mg cholesterol; 506 mg sodium. 303 mg potassium; 11 g carbohydrates; 3 g fiber; 3 g sugar; 5 g protein; 486 IU vitamin a; 48 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 48 mcg folate; 0 mcg vitamin b12; 111 mg calcium; 1 mg iron;

Reviews (1)

14 Ratings
  • 5 star values: 8
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/12/2016
i baked this and took it to thanksgiving dinner and it went over big thank you i love it.