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Broccoli-Cauliflower Bake

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Submitted by begrego

YIELD

6 servings

PREP

15 min

COOK

25 min

READY

40 min

Ingredients

2 473
CUPS ML BROCCOLI FLORETS
cooked, drained
2 473
CUPS ML CAULIFLOWER FLORETS
cooked, drained
1 1
CAN CAN SOUP, CREAM OF BROCCOLI
Condensed, (10 oz/284ml) *
79
CUP ML MILK
¼ 59
CUP ML PARMESAN CHEESE
divided
1 15
TABLESPOON ML BUTTER
or margarine
2 3E+1
TABLESPOONS ML BREAD CRUMBS

Directions

Place vegetables in a 6-cup (1½ L) baking dish .

In a small dish, combine soup, milk and half of the Parmesan. Pour over vegetables.

Combine margarine, bread crumbs and remaining Parmesan. Sprinkle on top of casserole.

Bake at 375℉ (190℃) (190C) for 25 minutes or until hot and bubbling.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 79g (2.8 oz)
Amount per Serving
Calories 64 50% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 10mg 3%
Sodium 116mg 5%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 4%
Sugars g
Protein 7g
Vitamin A 16% Vitamin C 63%
Calcium 9% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Low Carb, Low Sodium
 

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