Saturday, February 27, 2010

Broccoli - Cauliflower Bake

A perfect side dish of comfort, vegetables in a creamy cheese sauce.  Pairs well with chicken, beef and pork by The Oregonian.
Serves 10.
  • 4 cups Broccoli, stems removed
  • 3 cups Cauliflower, stems removed
  • 10 3/4 oz. can Condensed Cream of Mushroom Soup
  • 1 tbsp Unsalted Butter
  • 1 tbsp Unsalted Butter, melted
  • 3 oz. American Cheese, torn into medium pieces
  • 1 tbsp Onion, finely chopped
  • 1/2 tsp Dried Basil
  • 3/4 cup Panko Bread Crumbs
  1. Preheat oven to 375* degrees F.
  2. In a large saucepan, cook broccoli and caulflower in a small amount of salted, boiling water for 6 - 8 minutes, covered.  Drain, remove from pan and set aside.
  3. In same pan, saute onion until tender in butter over medium-high heat, add soup, cheese and basil.
  4. Cook and stir until bubbly, stir in cooked veggies.
  5. Toss to coat and transfer mix to 1 1/2 quart casserole dish.
  6. Sprinkle bread crumbs evenly over veggies, drizzle butter evenly over bread crumbs.
  7. Bake for 15 minutes.

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