Broccoli Cauliflower Bake Recipe
Broccoli Cauliflower Bake Recipe photo by Taste of Home

Broccoli Cauliflower Bake Recipe

Publisher Photo
"Guests always ask for the recipe whenever I serve these vegetables," confesses Erika Anderson of Wausau, Wisconsin. "And because this dish is so easy to prepare, I have plenty of time to finish up the rest of our dinner."
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:6-8 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 6-8 servings

Ingredients

  • 1 medium head cauliflower, broken into small florets
  • 1 pound fresh broccoli, broken into small florets
  • 1-1/2 cups shredded Monterey Jack cheese
  • 1 cup (8 ounces) sour cream
  • 1 can (4 ounces) chopped green chilies, drained
  • 4 tablespoons butter, melted, divided
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3/4 cup crushed seasoned stuffing

Nutritional Facts

1 serving (1 cup) equals 244 calories, 17 g fat (11 g saturated fat), 53 mg cholesterol, 648 mg sodium, 13 g carbohydrate, 4 g fiber, 10 g protein.

Directions

  1. Place 1 in. of water in a Dutch oven; add cauliflower and broccoli. Bring to a boil. Reduce heat; cover and cook for 7 minutes or until tender. Meanwhile, in a small bowl, combine the cheese, sour cream, chilies, 2 tablespoons butter, salt and pepper. Drain vegetables well; gently fold in cheese mixture.
  2. Transfer to a greased 2-1/2-qt. baking dish. Toss stuffing and remaining butter; sprinkle over vegetables. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6-8 servings.
Originally published as Broccoli Cauliflower Bake in Quick Cooking May/June 2001, p61

Nutritional Facts

1 serving (1 cup) equals 244 calories, 17 g fat (11 g saturated fat), 53 mg cholesterol, 648 mg sodium, 13 g carbohydrate, 4 g fiber, 10 g protein.

Reviews for Broccoli Cauliflower Bake

AVERAGE RATING
   (7)
RATING DISTRIBUTION
5 Star
 (4)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Oct. 10, 2014

"If I could give this a 10, I would! I made a few wee changes for personal taste, however. I do not put in canned green chilies--never, ever liked their flavor. I do add 1 tsp. lemon pepper and for extra pizzazz, I add 1/4 tsp. cayenne. But these are just personal additions--you can make the dish as it's written. It's creamy, comforting, and flavorful. Oh, and good for you as well!"

MY REVIEW
Reviewed Apr. 6, 2013

"We make this dish at least twice a month! My family loves it!!"

MY REVIEW
Reviewed May. 7, 2012

"*I accidentally used seasoned bread crumbs instead of stuffing, and crushed some salt & pepper flavored potato chips for 1/4 cup of the topping.*This recipe was absolutely delicious! My husband got 2 or 3 helpings and he doesn't even usually like cauliflower. The chilies make all the difference I think. This is a keeper!"

MY REVIEW
Reviewed Jan. 13, 2011

"A good casserole.... I did add crushed pecans to the casserole and topping. Also, a small onion carmelized, and one red pepper and about 1 tsp garlic powder.... awesome!!"

MY REVIEW
Reviewed Dec. 21, 2010

"Love this recipe - it's a holiday favorite!"

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