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Broccoli and Cauliflower Gratin

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Betty Crocker Kitchens
Updated Apr 7, 2014
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When fall brings a snap to the air, try this cheesy gratin baked with broccoli, cauliflower and Progresso® Italian style bread crumbs - perfect French meal.

Broccoli and Cauliflower Gratin

  • Prep Time 15 min
  • Total 40 min
  • Servings 8
  • Ingredients 9
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Ingredients

  • 2 bags (16 oz each) fresh broccoli and cauliflower florets
  • 1 1/2 cups reduced-fat mayonnaise
  • 1 cup shredded reduced-fat Cheddar cheese (4 oz)
  • 3/4 cup shredded Parmesan cheese (3 oz)
  • 4 medium green onions, sliced (1/4 cup)
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon ground red pepper (cayenne)
  • 3 tablespoons Progresso™ Italian style bread crumbs
  • Chopped fresh parsley, if desired
Make With
Progresso Breadcrumbs

Instructions

  • Step 
    1
    Heat oven to 350°F. Spray 2-quart gratin dish or casserole with cooking spray.
  • Step 
    2
    In 2-quart saucepan, place steamer basket; add 1/2 inch water (water should not touch bottom of basket). Place broccoli and cauliflower in basket; cover tightly and heat to boiling. Reduce heat to low; steam covered 6 to 8 minutes or until crisp-tender. Drain well. Place vegetables in gratin dish.
  • Step 
    3
    In medium bowl, stir together mayonnaise, cheeses, onions, mustard and red pepper. Spoon over vegetables. Sprinkle with bread crumbs.
  • Step 
    4
    Bake uncovered 20 to 25 minutes or until topping is golden. Garnish with parsley.

Nutrition

190 Calories
12g Total Fat
9g Protein
13g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Total Fat
12g
0%
Saturated Fat
5g
0%
Sodium
840mg
0%
Total Carbohydrate
13g
0%
Dietary Fiber
2g
0%
Protein
9g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Other Carbohydrate; 1 Vegetable; 1 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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