Broccoli/Cauliflower Au Gratin Casserole
Source of Recipe
TOH
Recipe Introduction
This can be made ahead. Just before ready to serve, reheat in microwave oven and then proceed with the broiling. The parmesan cheese can be sprinkled over casserole before putting in oven to brown.
List of Ingredients
2 cups fresh broccoli cuts (or 1 16 oz. bag frozen broccoli cuts)
2 cups fresh cauliflower cuts (or 1 16 oz. bag frozen cauliflower cuts)
2/3 cup finely minced onion
6 Tablespoons margarine
4 Tablespoons flour
1 1/2 cups finely grated sharp cheddar cheese (I use Cabot’s 50% Light Vermont cheddar)
1/2 cup grated parmesan cheese (lower fat type if available)
salt and pepper (to taste)
Recipe
Spray a 9 x 13-inch shallow glass baking dish with Pam cooking spray.
Cook broccoli and cauliflower in small amount of boiling water about 5 minutes or until crisp-tender. Drain, reserving the cooking liquid - add enough water to reserved liquid to make 1 cup. In small saucepan cook onion in the margarine till tender but not brown. Stir in the flour; add reserved liquid all at once. Cook and stir until thickened and bubbly. Stir in cheddar cheese; cook 1 or 2 more minutes or until cheese melts. Season with salt and pepper. Pour a small amount of the cheese sauce into the prepared baking dish. Top with the broccoli/cauliflower and pour remaining sauce over. Broil 4” from heat about 5 minutes or until top is lightly browned. Serve at once. Makes 10-12 servings.
**4 cups of broccoli only can be used in place of the broccoli/cauliflower combination.
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