Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 149.5
- Total Fat: 10.3 g
- Cholesterol: 30.9 mg
- Sodium: 207.8 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 3.1 g
- Protein: 8.1 g
View full nutritional breakdown of Broccoli Cauliflower Casserole calories by ingredient
Broccoli Cauliflower Casserole
Submitted by: TAMRACLOVECIntroduction
Taken from another recipe on this site to be even lower in fat!! I also altered this to use the same seasonings that I put into my mac n' cheese and au gratin potato cheese sauce!! Taken from another recipe on this site to be even lower in fat!! I also altered this to use the same seasonings that I put into my mac n' cheese and au gratin potato cheese sauce!!Number of Servings: 6
Ingredients
-
3C cauliflower florets
3C broccoli florets
1 teaspoon butter
1 onion, minced
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
4 oz nuefchatel cheese, softened
3/4C shredded Extra Sharp Cheddar cheese
1/2C Silk UNSWEETENED Almond milk
2 Tbs chopped green onions
Directions
Heat oven to 350
1. Steam the cauliflower and broccoli in the microwave or on the stove top until just barely tender - it will continue to cook in the oven. Drain.
2. In a skillet, melt the butter and sautee the onions until translucent - about 5-8 minutes. Add the seasonings and cook 1 min. Add 1/2C of the cheddar and the neufchatel cheese, and the almond milk and stir until everything is melted and hot.
3. Pour the cheese sauce over the veggies and toss. Spray a medium casserole with EVOO spray and pour everything in. Sprinkle green onions and remaining 1/4C cheese on top.
4. Bake for about 20-30 minutes or until the casserole is bubbly around the edges and the cheese is brown.
Serving Size: Makes 4 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TAMRACLOVEC.
1. Steam the cauliflower and broccoli in the microwave or on the stove top until just barely tender - it will continue to cook in the oven. Drain.
2. In a skillet, melt the butter and sautee the onions until translucent - about 5-8 minutes. Add the seasonings and cook 1 min. Add 1/2C of the cheddar and the neufchatel cheese, and the almond milk and stir until everything is melted and hot.
3. Pour the cheese sauce over the veggies and toss. Spray a medium casserole with EVOO spray and pour everything in. Sprinkle green onions and remaining 1/4C cheese on top.
4. Bake for about 20-30 minutes or until the casserole is bubbly around the edges and the cheese is brown.
Serving Size: Makes 4 servings
Number of Servings: 6
Recipe submitted by SparkPeople user TAMRACLOVEC.
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