Thursday, February 17, 2011

Broccoli-Cauliflower Casserole

Broccoli-Cauliflower Casserole

This can be made with all broccoli, all cauliflower or both as this recipe suggests.

1 (16 ounce) package frozen broccoli
    cuts or 1 pound fresh steamed
1 (16 ounce) package frozen cauliflower
    florets or 1 pound fresh steamed
1 large onion, chopped
2 tablespoons margarine or butter
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
1 1/4 cups fat-free milk
2 (3 ounce) packages fat-free cream cheese cut up
3/4 cup soft bread crumbs
3 tablespoons grated parmesan cheese
2 tablespoons margarine or butter, melted

Heat oven to 350 degrees F.

Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan. Set aside.

Cook onion in the 2 tablespoons margarine or butter or a less amount) until tender but not brown. Stir in flour, salt, garlic powder, basil and pepper. Add fat-free milk. Cook and stir until thickened and bubbly. Add fat-free cream cheese. Stir until cheese melts. Stir into vegetable mixture.

Pour into 2 quart casserole. Toss together bread crumbs, cheese, and a tiny amount of melted margarine or butter. Sprinkle over vegetable mixture.  Bake uncovered for 25 to 30 minutes or until heated through.

To make ahead. Refrigerate unbaked casserole, covered up to 1 day, and bake as directed or freeze up to 1 month thaw frozen casserole in refrigerator overnight and bake for 40-45 minutes or until heated through

1 comment:

Linda said...

Peggy you have me craving my veggies girl! This sounds and looks delicious.