BROCCOLI AND CAULIFLOWER CASSEROLE RECIPE | ALLRECIPES
This is a favorite family recipe that I ate quite a bit of when I was pregnant. It's just one of those things that you can't get enough of!
Provided by BRIDG
Categories Cauliflower Casserole
Total Time 1 hours 10 minutes
Prep Time 40 minutes
Cook Time 30 minutes
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
- Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9x13 inch baking dish and sprinkle the crackers on top.
- Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.
Nutrition Facts : Calories 544.9 calories, CarbohydrateContent 30 g, CholesterolContent 100.7 mg, FatContent 38.8 g, FiberContent 3 g, ProteinContent 20.5 g, SaturatedFatContent 22.5 g, SodiumContent 1544.1 mg, SugarContent 5.2 g
BROCCOLI AND CAULIFLOWER GRATIN RECIPE | ALLRECIPES
This is a great way to dress up broccoli and cauliflower with cheese. You can even make your vegetables the night before and then finish in the oven the next day. Tastes great the first day and as leftovers too!
Provided by foodfanatic
Categories Cauliflower Side Dishes
Total Time 1 hours 22 minutes
Prep Time 30 minutes
Cook Time 52 minutes
Yield 3 quart baking dish
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish with 2 teaspoons butter.
- Core and cut cauliflower into large florets. Cut broccoli into large florets; peel and quarter broccoli stalks.
- Bring a large stockpot of water to a boil; add cauliflower and boil until tender but still firm, 8 to 10 minutes. Transfer cauliflower to strainer using a slotted spoon; run under cold water to stop cooking. Add broccoli stalks to stockpot and boil 3 minutes; add broccoli florets to stockpot and boil until stalks and florets are tender but still firm, about 5 minutes more. Transfer broccoli to strainer and run under cold water to stop cooking. Dry cauliflower and broccoli with paper towels and place in prepared baking dish.
- Melt 1/2 cup butter in saucepan over medium heat. Whisk in flour to form a thick paste. Continue whisking constantly until flour begins to brown, about 4 minutes. Add milk and bring to a boil, whisking constantly, until sauce thickens, 2 to 4 minutes more. Remove sauce from heat; whisk in mustard, Worcestershire sauce, and pepper. Whisk in Cheddar cheese until melted and fully incorporated. Pour cheese sauce over cauliflower and broccoli. Rap baking dish on counter a few times to remove air bubbles.
- Mix bread crumbs and olive oil together in a small bowl. Top vegetable and sauce mixture with bread crumb mixture. Sprinkle paprika over bread crumb mixture.
- Bake in preheated oven until bubbly and golden brown, about 30 minutes.
Nutrition Facts : Calories 527 calories, CarbohydrateContent 35.5 g, CholesterolContent 79.2 mg, FatContent 35 g, FiberContent 6.4 g, ProteinContent 20.9 g, SaturatedFatContent 17.8 g, SodiumContent 657.1 mg, SugarContent 11.4 g
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