Broccoli-Cauliflower Bake
Yield
6 servingsPrep
15 minCook
25 minReady
40 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
broccoli florets
cooked, drained |
|
| 2 | cups |
cauliflower florets
cooked, drained |
|
| 1 | can |
soup, cream of broccoli
Condensed, (10 oz/284ml) |
*
|
| ⅓ | cup |
milk
|
|
| ¼ | cup |
Parmesan cheese
divided |
|
| 1 | tablespoon |
butter
or margarine |
|
| 2 | tablespoons |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
broccoli florets
cooked, drained |
|
| 473 | ml |
cauliflower florets
cooked, drained |
|
| 1 | can |
soup, cream of broccoli
Condensed, (10 oz/284ml) |
*
|
| 79 | ml |
milk
|
|
| 59 | ml |
Parmesan cheese
divided |
|
| 15 | ml |
butter
or margarine |
|
| 3E+1 | 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.
