Broccoli-cauliflower Bake
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Casseroles, Side-dish, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | c | Broccoli flowerets, cooked |
| And drained | ||
| 2 | c | Cauliflower flowerets |
| Cooked and drained | ||
| 1 | 10 oz/284 ml Condensed | |
| Cream of Broccoli Soup | ||
| 1/3 | c | Milk |
| 1/4 | c | Grated Parmesan cheese |
| Divided | ||
| 1 | T | Butter or margarine |
| 2 | T | Dry bread crumbs |
INSTRUCTIONS
Place vegetables in a 6-cup (1.5 L) baking dish. In a small dish, combine soup, milk and half of the Parmesan. Pour over vegetables. Combine margarine, bread crumbs and remaining Parmesan. Sprinkle on top of casserole. Bake at 375F (190C) for 25 minutes or until hot and bubbling. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 50
Calories From Fat: 31
Total Fat: 3.5g
Cholesterol: 5mg
Sodium: 101.4mg
Potassium: 29.1mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: 2.4g