BROCCOLI CAULIFLOWER CASSEROLE
Great broccoli cauliflower recipe that everyone will love! The croutons on top give it that crunchy flavor everyone will love.
Provided by MUSTANGSTEPH21
Categories Side Dish Vegetables Cauliflower
Time 55m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Put broccoli and cauliflower in separate saucepans and pour enough water into the saucepans to cover the vegetables completely; bring each to a boil and cook until tender, 3 to 4 minutes. Drain each and mix in a 11x7-inch baking dish.
- Beat eggs in a bowl until creamy. Mix mayonnaise, onion, and 1/2 cup Cheddar cheese into the eggs; pour over the vegetables. Pour melted butter over the broccoli mixture and top with the remaining Cheddar cheese. Sprinkle croutons over the entire dish.
- Bake in preheated oven until browned and bubbling, about 40 minutes.
Nutrition Facts : Calories 721.2 calories, Carbohydrate 51.1 g, Cholesterol 134.4 mg, Fat 50.9 g, Fiber 5.4 g, Protein 16.5 g, SaturatedFat 20.1 g, Sodium 1253 mg, Sugar 5.5 g
BROCCOLI CAULIFLOWER CASSEROLE
When I was teaching, a student's mother gave me this broccoli casserole recipe. It's a keeper at our house. My granddaughter makes it for special occasions. -Nancy Herzig, Geneva, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first 6 ingredients. Stir in 2 cups cheese. Transfer to a greased 8-in. square baking dish. Sprinkle with remaining cheese. Bake at 350° for 60-65 minutes or until bubbly.
Nutrition Facts : Calories 384 calories, Fat 33g fat (11g saturated fat), Cholesterol 92mg cholesterol, Sodium 759mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 4g fiber), Protein 14g protein.
GORGONZOLA BROCCOLI CASSEROLE
This is from Sunset Magazine. They added gorgonzola cheese instead of the classic cheese sauce. This can be made a day ahead and kept in fridge until ready to bake.
Provided by E.A.4957
Categories Vegetable
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- In a 5 to 6 quart pan over high heat, bring about 3 quarts water to boil.
- Rinse broccoli and trip off the discard tough stem ends.
- Cut into one inch pieces.
- Boil Broccoli until barely tender, 3-5 minutes.
- Drain and set aside.
- Rinse and dry pan.
- Add 1/4 cup of butter and melt over med.
- heat.
- Stir in flour unti smoothly blended.
- Cook until bubbly, about 1 minute.
- Add milk and stir over medium high heat until mixture is boiling and thickened, about 3 minutes.
- Add cream cheese an gorgonzola; whisk unti smoothly blended, stir in broccoli.
- Pour into a small casserole dish (2 1/2 3 qt).
- In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups.
- In a small bowl mix the bread with the melted butter (1 tablespoon).
- Sprinkle evenly over broccoli mixture.
- Bake at 350 until it's hot in the center and crumbs are golden, 20 to 30 minutes.
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4/5 (4)Total Time 45 minsCategory Healthy Casserole RecipesCalories 246 per serving
- Add 1 inch of water to a large stockpot fitted with a steamer basket; cover and bring to boil. Add cauliflower florets first, then top with broccoli florets; steam, covered, until slightly tender, about 6 minutes. Remove the vegetables from the pot; set aside. Discard the water and clean the pot.
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- Preheat oven to 350°. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Rinse broccoli and trim off and discard tough stem ends; if skin on stalks is tough, peel stalks. Cut broccoli into 1-inch pieces. Add to boiling water and cook just until barely tender when pierced, 3 to 5 minutes. Drain.
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- In a blender or food processor, whirl bread cubes into coarse crumbs; you should have about 1 1/3 cups. In a small bowl, mix crumbs with 1 tablespoon melted butter. Sprinkle evenly over broccoli mixture.
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