Broccoli & Spinach Gratin
I orginally found this recipe in a Wegman's store circular as "cauliflower spinach gratin." My kids hate cauliflower, but LOVE this dish with broccoli! And it's super quick and easy to throw together.
- Preparing Time: 10 minutes
- Total Time: 45 minutes
- Served Person: 6
vegetarian
meatless
kid friendly
winter
thanksgiving
picnics
fourth of july
fall
christmas
bake
vegetables
side dish
thanksgiving
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1 head broccoli broken into small florets (or 2 lbs cauliflower florets)
- 1 pkg baby spinach stemmed
- 1 cup seasoned bread crumbs divided
- 1 jar alfredo sauce
- 1/2 cup part-skim shredded mozzarella cheese
- 1 tablespoon wegmans basting oil
- 1 tablespoon wegmans extra-virgin olive oil
- Carbohydrate 32.2981333333333 g
- Cholesterol 0.373333333333333 mg
- Fat 3.48819322849166 g
- Fiber 4.46399993896484 g
- Protein 8.1328 g
- Saturated Fat 0.706212323656795 g
- Serving Size 1 1 Serving (140g)
- Sodium 690.154681197903 mg
- Sugar 27.8341333943685 g
- Trans Fat 0.546505008627554 g
- Calories 187 calories
Preheat oven to 350 degrees. 1.Add broccoli and spinach to large mixing bowl; season to taste with salt and pepper. Add 1/2 cup bread crumbs, alfredo sauce, and mozzarella; mix well. Set aside. 2.Make topping: Combine remaining 1/2 cup of bread crumbs and remaining basting oil in small bowl. Set aside. 3.Grease baking dish with olive oil; add vegetable-cheese mixture to dish. 4.Bake 40 min, uncovered, stirring halfway through cooking time. Remove from oven; sprinkle with topping. Return to oven; bake 15 min, until topping is light golden brown.
