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Broccoli-Cauliflower Casserole
Frozen vegetables make assembling this dish a cinch.
Ingredients
1 16-ounce package frozen broccoli cuts
1 16-ounce package frozen cauliflower florets
1 large onion, chopped (1 cup)
2 tablespoons margarine or butter
2 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil, crushed
1/4 teaspoon pepper
1-1/4 cups milk
2 3-ounce packages cream cheese with chives, cut up
3/4 cup soft bread crumbs (about 1 slice of bread)
3 tablespoons grated Parmesan cheese
2 tablespoons margarine or butter, melted
Directions
Prep Time: 25 minutes
Cooking Time: 25 minutes
1. Cook broccoli and cauliflower according to package directions. Drain well. Place in a large saucepan. Set aside.2. Meanwhile, cook onion in the 2 tablespoons margarine or butter until tender but not brown. Stir in flour, salt, garlic powder, basil, and pepper. Add milk. Cook and stir until thickened and bubbly. Add cream cheese. Stir until cheese melts. Stir into vegetable mixture. Turn into a 2-quart casserole.3.Toss together bread crumbs, cheese, and the 2 tablespoons melted margarine or butter. Sprinkle over vegetable mixture. Bake, uncovered, in a 350 º oven for 25 to 30 minutes or until heated through. Makes 12 servings.Make-ahead tip: Refrigerate unbaked casserole, covered, up to 1 day, and bake as directed. Or, freeze up to 1 month; thaw frozen casserole in refrigerator overnight, and bake for 40 to 45 minutes or until heated through.
Food is the most primitive form of comfort.
(Sheila Graham)
Don't panic if your soup's too salty: Add cut raw potatoes and throw them away once they are cooked and have absorbed the salt. Your soup's saved!
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