Health & Fitness
CRUNCHY CHEESE, BROCCOLI AND CAUILFLOWER CASSEROLE
Just the perfect thing to serve on Thanksgiving day! I was getting bored with the green bean casserole so I decided to go on the hunt for something else that would fit the bill. I think I have found it. I thought I would share it with you ...
INGREDIENTS:
1 lb. broccoli florets
1 lb. cauliflower florets
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1 cup panko crumbs or crushed Ritz crackers
1/4 cup melted butter
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1 tsp. thyme
1 tsp. oregano
1 tbsp. smoked paprika
1/2 tsp. cayenne
1 tsp. black pepper
1/2 lb. Velveeta, cubed
1/4 lb. Camembert, cubed
DIRECTIONS:
Preheat oven to 450F.
In a large pot of salted boiling water blanch the broccoli and cauliflower for 3 min.
Drain and place immediately in ice water. Drain again and place on paper towels to dry.
In a small bowl add the panko crumbs, thyme, oregano, paprika, cayenne, melted butter and black pepper. Mix until well combined. Set aside.
In a medium sized casserole dish sprayed with cooking spray add the broccolli, cauliflower, Velveeta and Camembert. Top with the bread crumbs mixture. Wrap with foil and bake for 15-20 min.
Remove the foil in the last 5 minutes to brown topping. Let rest 5 min. before serving.