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Creamy mozzarella and Swiss cheeses create the base for these tasty veggies, while a hint of cayenne pepper gives them a kick guests will adore. —Jenn Tidwell, Fair Oaks, California
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 3/4 cup equals 132 calories, 7 g fat (4 g saturated fat), 22 mg cholesterol, 252 mg sodium, 9 g carbohydrate, 2 g fiber, 9 g protein. Diabetic Exchanges: 1 high-fat meat, 1 vegetable.
Originally published as Broccoli-Cauliflower Cheese Bake in Healthy Cooking October/November 2010, p34
Shred and Freeze CheeseIt’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
It’s usually cheaper to buy cheese in blocks than in shredded form. So I purchase large quantities of cheddar, Monterey Jack and mozzarella, then shred them myself in my food processor. I store the shredded cheese in the freezer in heavy-duty resealable plastic bags, so I have it at my fingertips whenever it’s needed. —Evelyn O., Parma, Ohio
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Reviewed on Oct. 16, 2012 by HBcook
I made a recipe for 4. I doubled the spices, butter, flour, and mustard; used 1 cup milk and 1 1 /2 ounces of each cheese. The reviews said it was a little bland, well it was still a little bland but okay for a one time prep.
Reviewed on Apr. 08, 2012 by tigres52
This was a nice change from our traditional cheesy veggies. But the kids didnt care for the cayenne. Will probably omit that next time!
Reviewed on Nov. 05, 2011 by bzybdr
Where did the beautiful casserole dish in the picture come from? The casserole was great. I added a little extra (Mrs. Dash Southwest Chipotle for our taste).
Reviewed on Dec. 29, 2010 by tamisdavis
My family really enjoyed this dish - The ONLY thing I did different was use parm instead of swiss since we don't care for swiss - I've been asked to make it again for New Years Day.
Reviewed on Nov. 30, 2010 by jennt1981
I like how you used this recipe otherwise to suit your preferences! Happy Cooking, Jenn
Sorry you feel as you do about this recipe, we do have our own taste buds, change it up to suit you! Thanks for commenting though...happy cooking, Jenn
Reviewed on Nov. 26, 2010 by heartlandmom
With the veggies and cheese, I didn't think there was any way this wouldn't be good. But I thought there might be too much milk in proportion to the flour. Sure enough, the sauce didn't thicken enough and was soupy even after baked. Like the others, I also thought taste was a little bland. But I didn't want to throw out such a huge amount of food, so the next day, I sauteed some onion in butter, added the leftever casserole and chicken broth to thin. Then I used the immersion blender to puree, and made cream of broccoli/cauliflower soup. Not bad!
Reviewed on Nov. 08, 2010 by amy.c
Bland and too much cheese. Not worth making
Reviewed on Oct. 23, 2010 by asabot
This recipe failed to impress me. It's lacking something, not sure what. I was hoping for more flavor I guess.
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