Cheesy Broccoli Cauliflower Casserole

Name: Cheesy Broccoli Cauliflower Casserole
Prep time: 35 min
Cook time: 25 min
Total time: 60 min
Yield: 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

After I found this broccoli cauliflower casserole 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. —Nancy Whitford, Edwards, New York

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

Directions

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.
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.
Bake, uncovered, at 350° for 25-30 minutes or until heated through and bubbly.

Nutrition Facts

1 cup: 227 calories, 10g fat (6g saturated fat), 34mg cholesterol, 707mg sodium, 16g carbohydrate (5g sugars, 3g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1 vegetable, 1 fat, 1/2 starch.

Originally published as Governor's Casserole in Light & Tasty April/May 2005

Reviews

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Average Rating:

sdipiazza

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.
poppadude

Jun 9, 2015

Very Good!!!!
grannykareng

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.
Loufrommaine

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.