Cheesy Broccoli Cauliflower Casserole Recipe
Cheesy Broccoli Cauliflower Casserole Recipe photo by Taste of Home

Cheesy Broccoli Cauliflower Casserole Recipe

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After I found this recipe in an old church cookbook, I adjusted it to make it lower in calories and fat. The creamy cheese sauce makes it a tasty way to get children to eat their vegetables.
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES:5 servings
Healthy Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Bake: 25 min.
MAKES: 5 servings

Ingredients

  • 1 tablespoon butter
  • 4-1/2 teaspoons all-purpose flour
  • 1-1/4 cups 1% milk
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/3 cup grated Parmesan cheese
  • 5 cups frozen broccoli florets, thawed
  • 2-1/4 cups frozen cauliflowerets, thawed
  • 1 cup cubed fully cooked lean ham
  • 1 cup soft bread crumbs
  • Butter-flavored cooking spray

Nutritional Facts

1 serving equals 227 calories, 10 g fat (6 g saturated fat), 34 mg cholesterol, 707 mg sodium, 16 g carbohydrate, 3 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable 1 fat, 1/2 starch

Directions

  1. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Add cheeses; stir until melted.
  2. Place vegetables in a 2-qt. baking dish coated with cooking spray; sprinkle with ham. Pour sauce over ham. Place bread crumbs in a small bowl; spray with butter-flavored spray. Sprinkle around the edge of casserole.
  3. Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly. Yield: 5 servings.
Originally published as Cheesy Broccoli Cauliflower Casserole in Light & Tasty April/May 2005, p27

Reviews for Cheesy Broccoli Cauliflower Casserole

AVERAGE RATING
(7)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (2)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 13, 2016

"Delicious...it was so good that my husband and I ate two full servings each...I used cornstarch instead of flour, almond milk and added some sauteed red pepper and onion for added flavor...a keeper!!! Thanks."

MY REVIEW
Reviewed Jun. 9, 2015

"Very Good!!!!"

MY REVIEW
Reviewed Feb. 1, 2015

"I really like this recipe. I used milk & used 1 cup shredded cheese since I did not have the parmesan. I used crackers crumbs instead of bread for the topping. It came together easily. I will make it again."

MY REVIEW
Reviewed Nov. 17, 2011

"Even though I used real cheese instead of low fat. And whole milk, and a little extra seasoning, we found this very bland. We ate what was on our plates, and the leftovers went to the pigs."

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