Broccoli Cauliflower Bake Recipe
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup (8 ounces) sour cream
- 1-1/2 cups shredded monterey jack cheese
- 1 can (4 ounces) chopped green chilies drained
- 1 medium head cauliflower broken into small florets
- 1 pound fresh broccoli broken into small florets
- 4 tablespoons butter melted divided
- 3/4 cup crushed seasoned stuffing
- Carbohydrate 10.2538954945623 g
- Cholesterol 20.3354166753873 mg
- Fat 8.05110308124291 g
- Fiber 4.42965914555301 g
- Protein 4.15850300922679 g
- Saturated Fat 4.90326132130449 g
- Serving Size 1 1 -8 serving (183g)
- Sodium 108.850978877637 mg
- Sugar 5.82423634900926 g
- Trans Fat 0.779707030583299 g
- Calories 118 calories
Directions 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. Transfer to a greased 2-1/2-qt. baking dish. Toss stuffing and remaining butter; sprinkle over vegetables. Bake, uncovered, at 350degrees 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. Print Add to Recipe Box Email a Friend
