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Broccoli & Cauliflower Casserole


Thursday, January 01, 2004
American/Appetizers-Side Dish
8 servings
1 lb fresh broccoli, cleaned & cooked
1 med head cauliflower, cleaned & cooked
1 (3oz) can sliced mushrooms
1 1/2 c milk
1/4 c butter, divided
3 Tbsp all purpose flour
1 c shredded sharp cheddar cheese
1 c herb-seasoned bread stuffing mix
Place broccoli and cauliflower in alternating rows in a 12 x 8 x 2 inch baking dish. Drain mushrooms, setting aside liquid in small bowl. Add milk to mushroom liquid. Melt 3 Tbsp butter in heavy saucepan over low heat. Add flour, stirring with a wire whisk until smooth. Cook for 1 minute, stirring constantly. Gradually add milk mixture, cook over medium heat until mixture is thick and bubbly, stirring constantly. Add cheese and stir until cheese melts. Combine 1 Tbsp butter and stuffing mix. Sprinkle over casserole. Bake at 400 degrees for 10 minutes. See Fruit-glazed pork chops w/rice recipe for serving suggestion.
Nutrition Facts:
Ken Oliver, "Cooking with Ken" E-mail questions:
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