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Simple Broccoli Cauliflower Casserole

 
Simple Broccoli Cauliflower Casserole
395

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.

Yield

4

servings

Prep

15

min

Cook

30

min

Ready

45

min

Trans-fat Free, Low Carb
 

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.

 

* not incl. in nutrient facts

Reviews

+2

over 7 years

Even though this was very simple with a minimal amount of ingredients it turned out quite tasty. 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. It was a very easy way to use up our veggies and turned out to be quite enjoyable.

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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?

 

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