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Broccoli & Cauliflower Parmesan Bake

Broccoli & Cauliflower Parmesan Bake: I'm always looking for different ways to serve up my veggies. This recipe has become a favorite!

This week, my hubby left for New York City. To send him off, I prepared a"comfort food" themed dinner: smothered mushroom pork chops, mashed potatoes and gravy and this superb veggie bake. So he eats out a lot he's traveling. I, on the other hand, am either working from home or in the office munching on veggies and leftovers. In the day, I survive on fast and simple"kid-approved" meals.

To make this dish, here's what you will need:

Recipe adapted from here
Broccoli & Cauliflower Parmesan Bake
  • 1/2 cup Progresso herb & garlic bread crumbs
  • 2 tablespoons melted butter
  • *16 oz. fresh cauliflower florets
  • *16 oz. fresh broccoli florets
  • 1/3 cup grated Parmesan cheese + 2 tablespoons, divided
  • 2 tablespoons all purpose flour
  • 1 large onion (chopped)
  • 1 1/4 cups milk
  • 4 oz. cream cheese
  • Garlic powder and pepper to taste
  • *if using frozen vegetables, thaw them first
  1. Preheat your oven to 350 degrees.
  2. Cut your broccoli and cauliflower florets.
  3. In a bowl, combine 2 tablespoons of the Parmesan cheese, the bread crumbs and the melted butter. Set aside.
  4. Spray a large skillet with nonstick cooking spray and add the chopped onion. Cook until tender. Season the onions with garlic powder and pepper (to taste) and add the milk and flour. Until it begins to thicken, stir.
  5. Add the cream cheese and 1/3 cup Parmesan cheese. Stir until the cream cheese is melted. Add your veggies and toss to coat.
  6. Spoon into a 2-quart casserole dish, sprinkle the top of the veggies with the crumb mixture and bake 45 minutes or until it's heated through and the crumb mixture is lightly browned.

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