Broccoli & Cauliflower Casserole

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 124.5
  • Total Fat: 5.5 g
  • Cholesterol: 2.4 mg
  • Sodium: 107.5 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 3.3 g
  • Protein: 6.5 g

View full nutritional breakdown of Broccoli & Cauliflower Casserole calories by ingredient
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Introduction

Beautiful casserole with white & green colors laced with the red peppers & onions - topped with a browned panko breadcrumb topping - a huge hit with my family - full of flavor & eye appeal Beautiful casserole with white & green colors laced with the red peppers & onions - topped with a browned panko breadcrumb topping - a huge hit with my family - full of flavor & eye appeal
Number of Servings: 12

Ingredients

    1 bunch each Cauliflower & Broccoli - trimmed & washed - spears for the broccoli - large flowerets for the cauliflower.

    1 red pepper washed & trimmed into strips

    1 onion - sliced into strips

    2 tablespoons of butter

    1 tablespoon of olive oil

    1 Cup Panko Breadcrumbs (unflavored)

    1 Cup reduced fat shredded Colby or Guerye Cheese works all with more of a twang

    1 Cup skim milk

    2 tablespoons all purpose flour

    Pepper Salt to taste

Directions

Steam broccoli & cauliflower until tender but crisp - do not overcook. Drain in a colander & set aside.

Sautee peppers & onions in 1 tablespoon of butter until soft but not browned.

In a small skillet add 1 tablespoon of olive oil & butter - heat over medium heat - add breadcrumbs & toast until golden brown - turn off heat add 1/4 cup cheese and stir until blended - remove from heat and set aside.

In a small sauce pan - heat milk and blend flour with a little warm water in a small glass until lumps disolve. Add to the warm milk and stir the milk until thickened remove from heat and stir in the remaining 3/4 cheese until blended. Set aside.

In a 9x13 pan - Pam the sides & bottom - place the broccoli & cauliflower layering broccoli and cauliflower alternating the 2 vegetables throughout the pan. Top the vegetables with the onion, pepper mix covering evenly. Top the vegetables with the cheese/milk sauce - evenly over the vegetable mixture - top the breadcrumb mixture over the sauce evenly to cover the top of the dish.

Bake at 350 F for 20 to 25 minutes until heated, do not overcook - the vegetables should be firm.

Microwaves well too.

Number of Servings: 12

Recipe submitted by SparkPeople user ATOCHA.

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