Broccoli Cauliflower Bake |
|
 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
Guests always ask for the recipe whenever I serve these vegetables, confesses Erika Anderson of Wausau, Wisconsin. And because this dish is so easy to prepare, I have plenty of time to finish up the rest of our dinner. Ingredients:
1 medium head cauliflower, broken into small florets |
1 pound fresh broccoli, broken into small florets |
1-1/2 cups shredded monterey jack cheese |
1 cup (8 ounces) sour cream |
1 can (4 ounces) chopped green chilies, drained |
4 tablespoons butter, melted, divided |
1 teaspoon salt |
1/4 teaspoon pepper |
3/4 cup crushed seasoned stuffing |
Directions:
1. 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.
2. Transfer to a greased 2-1/2-qt. baking dish. Toss stuffing and remaining butter; sprinkle over vegetables. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 6-8 servings.
|
|