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

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4.5 6 8
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"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 cup: 244 calories, 17g fat (11g saturated fat), 53mg cholesterol, 648mg sodium, 13g carbohydrate (4g sugars, 4g fiber), 10g 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


Reviews for Broccoli Cauliflower Bake

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (2)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
PrplMonky5
Reviewed Jan. 3, 2016

"We really enjoyed this! Some changes I made: I cut the recipe in half for the 2 of us; I used Colby Jack since it was what I already had; I omitted the chilies because my stomach can't take spicy food; I used seasoned bread crumbs instead of stuffing. Still tasted wonderful! I'm not a fan of broccoli but I ate all of this. One note: in the future I will cut up and boil the veggies beforehand, to cut down prep time."

MY REVIEW
lshaw@scsk12.org
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
TravelBug1984
Reviewed Apr. 6, 2013

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

MY REVIEW
STE01001
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
selias
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
Wildehome
Reviewed Dec. 21, 2010

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

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