Broccoli and Cauliflower Casserole

The first installment of the Holiday “Recipe Reduction” series! This casserole dish cuts calories by using reduced fat mayo, cream of mushroom, and 2% cheeses. Oh…AND it doesn’t have any rice! The alternative option to a traditional broccoli and rice casserole. I made this along side a baked chicken breast and there were no leftovers! (Which actually makes me sad. I love leftovers.) Ahem, anyway…back to the recipe!

Broccoli and Cauliflower Casserole

Servings: 8 servings

Calories: 205kcal

Author: Steph Wagner

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Ingredients

• 1 lb broccoli florets
• 1 lb cauliflower florets
• salt and pepper to taste
• 1/2 cup light mayo
• 8 oz fat-free cream of mushroom
• 8 oz 2% shart cheddar cheese, shredded reduced fat preferrably
• 3 tbsp grated parmesan cheese

Instructions

• Steam the veggies until crisp-tender, drain well and season with salt and pepper2
• Put the veggies in a greased shallow baking pan, 9x13.
• In a medium bowl, mix the mayo and the next 3 ingredients . Spoon this mixture over the veggies and spread as evenly as possible.
• Sprinkle the 3 tbsp of Parmesan cheese over the top. Bake at 350 degrees for 20-25 minutes or until the topping is golden and bubbly!

Notes

This recipe is best paired with a lean protein source.

Nutrition

Serving: 3oz | Calories: 205kcal | Carbohydrates: 11g | Protein: 11g | Fat: 14g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 439mg | Potassium: 561mg | Fiber: 3g | Sugar: 3g | Vitamin A: 663IU | Vitamin C: 78mg | Calcium: 288mg | Iron: 1mg