Simple Broccoli Cauliflower Casserole
583
Instead of frozen veggies we used fresh broccoli and cauliflower and steamed them part way. We also used swiss cheese instead of cheddar and the results were surprisingly good.
Ingredients
| 1 | head |
cauliflower florets
|
* |
| 2 | Bunches |
broccoli florets
|
* |
| 10 | ounces |
cream of mushroom soup
one can |
|
| 10 | ounces |
golden mushroom soup
one can or one cup of milk + 1 tb flour |
* |
| 8 | ounces |
mushrooms
sliced |
|
| 8 | ounces |
cheddar cheese
grated |
|
| ½ | pound |
onion rings
frozen, or you can cut into onion into rings, saute for a few minutes, until the edges turn into brown |
* |
Directions
Steam the Cauliflower and Broccoli -al dente- until just beginning to soften. Do not overcook. Thoroughly combine with the soup(s) and/or milk and flour.
If using fresh mushrooms, sauté until just beginning to soften.
Spray 9 x 13 pan, place vegetables mixed with soups on bottom, add mushrooms, cheese, onion rings on top.
Bake in a preheated 350℉ (180℃) F oven for ½ hour.
Nutrition Facts
Serving Size 114g (4.0 oz)Amount per Serving
Calories 18069% of calories from fat
% Daily Value *
Total Fat 14g
21%
Saturated Fat 7g
35%
Trans Fat
0g
Cholesterol 29mg
10%
Sodium 674mg
28%
Total Carbohydrate
2g
2%
Dietary Fiber 0g
0%
Sugars g
Protein
17g
Vitamin A 6%
•
Vitamin C 0%
Calcium 21%
•
Iron 6%
* based on a 2,000 calorie diet
How is this calculated?
