Broccoli-Cauliflower Bake
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INGREDIENTS
- 1 tb Butter or margarine
- 1/4 c Parmesan cheese ; Grated, Divided
- 2 c Broccoli flowerets ; cooked and drained
- 2 c Cauliflower flowerets, ; Cooked and drained
- 2 tb Dry bread crumbs
- 1 10-oz can Condensed Cream of Broccoli Soup
- 1/3 c milk
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.
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (163g) | ||
| Recipe Makes: 6 | ||
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| Calories: 90 | ||
| Calories from Fat: 49 (54%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 5.5g | 7 % | |
| Saturated Fat 1.8g | 9 % | |
| Monounsaturated Fat 1.6g | ||
| Polyunsanturated Fat 0.9g | ||
| Cholesterol 6.2mg | 2 % | |
| Sodium 192.1mg | 7 % | |
| Potassium 216.4mg | 6 % | |
| Total Carbohydrate 8.4g | 2 % | |
| Dietary Fiber 2.9g | 11 % | |
| Sugars, other 5.5g | ||
| Protein 2.9g | 4 % | |
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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. |
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Calories per serving: 90
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