4 Tbsp. butter (plus more for buttering the casserole)
1 1/2 cups milk
1/2 tsp. salt
1/2-1 cup shredded cheese
1 cup crushed crackers
1 large bag frozen broccoli and cauliflower mix
Butter a casserole dish. Pour the broccoli and cauliflower mix. In a sauce pan, blend 2 Tbsp. flour with 2 Tbsp. butter. Add milk and salt. Cook and stir until smooth, then add 1/2 to 1 cup shredded cheese and stir until melted. Pour cheese sauce over the broccoli and cauliflower. Mix cracker crumbs with 2 Tbsp. melted butter with fork. Sprinkle crushed cracker crumbs over the rest of the ingredients in casserole dish. Bake for 30 minutes in 350 degree F oven.
1 can condensed cream of mushroom or cream of celery soup
1 can French onion rings
Cook broccoli and cauliflower as directed; drain. Put in 1 1/2 quart casserole, greased with 1/2 cup ketchup and some shredded cheese. Add 1 can of cream of mushroom soup or 1 can cream of celery soup. Bake at 350 degrees F for 30 minutes. Cover the last 5 minutes; top with 1 can of French fried onion rings and leaves uncovered.
Cook broccoli and cauliflower until tender. To prepare white cheese sauce, melt butter, add flour and salt and gradually stir in milk. Add cheese in small pieces (can use shredded) and cook over low heat until thick and cheese is melted. Pour over drained veggies and place in oven at 350 degrees F until hot, usually about 20 minutes. May top with more cheese or bread crumbs, if desired.
Cook vegetables for 10 minutes and drain. Add milk, Cheez Whiz, rice, oil, soup, and onion and bake for 30 minutes at 375 degrees F. Put canned onion rings on top of casserole and bake for 10 minutes longer.
Steam together the broccoli, cauliflower and onion for 5 minutes. Turn into a medium sized oven proof dish. Heat milk with mixed cornflour until thickened. Stir well. Pour the mixture over the broccoli and cauliflower. Top with breadcrumbs, grated cheese and paprika. Place under the broiler until top is golden brown.
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Cauliflower and Broccoli Au Gratin
1 lb. large cauliflower florets
1 lb. large broccoli florets
1/2 cup water
4 oz. (1/2 of 8 oz.pkg.) cream cheese, cubed
1/4 cup milk
1/2 cup sour cream
1-1/2 cups shredded sharp Cheddar cheese
10 Ritz crackers, crushed
3 Tbsp. grated Parmesan cheese
Place cauliflower and broccoli in a 2-qt. microwaveable dish. Add water; cover. Microwave on HIGH 8 to 10 minutes, or until vegetables are tender; drain. Set aside. Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 minute or until cream cheese is melted and mixture is well blended when stirred. Add sour cream, mix well. Pour over vegetables, sprinkle with Cheddar cheese. Microwave 2 minutes or until cheese is melted. Mix cracker crumbs and Parmesan cheese. Sprinkle over vegetables.
Makes 10 servings, about 3/4 cup each.
Source: This recipe is from Kraft Food and Family. Here is the link directly to the recipe there: