Cut broccoli and cauliflower into sections, leaving on half an inch of stem on each. For very thick stems on the cauliflower, make a cut into the base of the stem with a small sharp knife. Add the 2 cups of water to a large stockpot. Wash the cauliflower and place the largest sections in first, then wash the broccoli and place on top of the cauliflower. Cover with a lid and bring to a boil. Boil for about 3 minutes then remove from heat. Let sit for 5 minutes before removing lid to check if vegetables are slightly soft. Remove the softest ones to a casserole dish and place lid back on for another 5 minutes then drain the water into a container and set aside for the sauce... You don't need to completely cook the vegetables as they will finish cooking in the oven with the sauce and cheese.
Melt margarine or butter over a low heat, remove from the heat once melted and stir in flour until smooth. Return to heat and cook for a few minutes then gradually add the milk, stirring all the time. As the sauce thickens, add more milk. After you have added 3 cups of milk start adding the vegetable water until all is used. (Depending on how thick a sauce you like, you may need to add more milk to thin it a little as it does thicken up slightly in the oven as well. ) Add salt and pepper and half a cup of cheese and stir well.
Pour the sauce over the vegetables in casserole dishes and top with the remaining cheese. Bake in a 180 degree (350 F) oven for half an hour or until top is a golden brown.
This will fill 2 casserole dishes, or 1 casserole dish plus 4 to 6 plastic microwave containers that I don't top with cheese and freeze.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (781g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 556 (66%)|
|Amt Per Serving||% DV|
|Total Fat 61.8g||82 %|
|Saturated Fat 18.1g||90 %|
|Monounsaturated Fat 21.6g|
|Polyunsanturated Fat 14.4g|
|Cholesterol 60.6mg||19 %|
|Sodium 775.9mg||27 %|
|Potassium 1359.9mg||36 %|
|Total Carbohydrate 50.7g||15 %|
|Dietary Fiber 8.4g||34 %|
|Sugars, other 42.3g|
|Protein 25.9g||37 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 842
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