Friday, October 31, 2008

Guest Recipe - Broccoli & Cauliflower Casserole

A Recipe from Susan!

I made the first one with Cauliflower only and the right way and everyone liked it best with just Cauliflower.

Broccoli & Cauliflower Casserole

(16-oz.) pkg. fresh broccoli and cauliflower florets (I used frozen Cauliflower)
1/2 cup Great Vaiue reduced-fat mayonnaise
1/2 cup Great Value shredded reduced-fat Cheddar cheese
1/2 cup shredded Parmesan cheese
3 green onions, sliced
1 clove garlic, minced
1 tbsp. Dijon-style mustard
1/4 tsp ground red pepper
2 tbsp. Italian-seasoned breadcrumbs
1/4 tsp. paprika

Time: 10 minutes Cook Time: 30 minutes Serves 6

1. Preheat oven to 350°F. Arrange florets in steamer basket over boiling water. Cover and steam 6 to 8 minutes or until crisp-tender. Drain well.
2. Lightly grease 2-quart baking dish. Arrange florets in baking dish.
3. Stir together mayonnaise, Cheddar, Parmesan, green onions, garlic, mustard and red pepper. Spoon over florets. Sprinkle with breadcrumbs and paprika.
4. Bake 20 to 25 minutes or until golden.

Thanks Susan! This sounds great!

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