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Easy Cauliflower & Broccoli au Gratin

Easy Cauliflower & Broccoli au Gratin is rated 4.075757575757576 out of 5 by 66.
Prep Time
20
min.
Total Time
20
min.
Servings

10 servings, about 3/4 cup each

Here’s a creamy and crowd-pleasing dish to share: Easy Cauliflower & Broccoli au Gratin. Cheese fans will rejoice when they try the ooey, gooey sauce.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Combine vegetables in 2-qt. microwaveable casserole. Add water; cover with lid. Microwave on HIGH 8 to 10 min. or until vegetables are tender; drain.
  • Microwave cream cheese and milk in 2-cup microwaveable measuring cup or medium bowl 1 min. or until cream cheese is melted and mixture is well blended when stirred. Stir in sour cream; pour over vegetables. Sprinkle with cheddar; microwave 2 min. or until melted.
  • Mix cracker crumbs and Parmesan; sprinkle over vegetables.

Healthy Living

Trim 40 calories and 4g of fat, including 3g of saturated fat, per serving by preparing with PHILADELPHIA Neufchatel Cheese, BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream, KRAFT 2% Milk Shredded Cheddar Cheese, and RITZ Reduced Fat Crackers.

Note

For best results, cut the cauliflower and broccoli into similarly sized pieces before microwaving.

Servings

  • 10 servings, about 3/4 cup each

Nutritional Information

Serving Size 10 servings, about 3/4 cup each
AMOUNT PER SERVING
Calories 180
Total fat 13g
Saturated fat 8g
Cholesterol 40mg
Sodium 240mg
Carbohydrate 8g
Dietary fiber 2g
Sugars 3g
Protein 8g
% Daily Value
Vitamin A 30 %DV
Vitamin C 45 %DV
Calcium 20 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I was looking to recreate a dish I had in a Chinese restaurant with cheese and what I believe was... I was looking to recreate a dish I had in a Chinese restaurant with cheese and what I believe was cream cheese and this was the closest I came to finding. I honestly thought the sour cream to be a bit overpowering though. It was still a good dish overall, but I think I would either omit or really reduce the sour cream next time. I also baked in the oven as I think it just sounds better to me - just at 350 until the cheddar melted. I also skipped the crackers and cheese on top as I felt it was too much and again is just not my thing. Overall good dish, but not great.
Date published: 2008-08-06
Rated 4 out of 5 by from i haven't made this but it sounds good. i haven't made this but it sounds good. i make something like this but i use steamed (not quite all the way) broc/caul. can of cream of mushroom soup, add 1 can milk cook on stove, add velveeta to taste (i buy the big brick and use 1/4 - 1/2) put all in casserole dish big enough to hold pour sauce over broc/caul and put in oven at 350 for 1/2 hour.
Date published: 2011-11-08
Rated 4 out of 5 by from My husband, who dislikes cauliflower very much, ate this with relish. My husband, who dislikes cauliflower very much, ate this with relish. He was actually the one to finish up any leftovers, as well! I was concerned that there was no salt or pepper in the dish, but the Ritz and parmesan made up for the lack of salt. I may try adding a little hot sauce next time for just a touch more flavor kick.
Date published: 2007-11-07
Rated 2 out of 5 by from The sauce was very bland. The sauce was very bland. I did add salt and pepper but that was not enough. The recipe has promise but needs another flavor for the sauce. I steamed the veggies then mixed the sauce and put it in a casserole dish and put it under the broiler to get a nice crunch. I would make this again but would need to tweak the seasoning.
Date published: 2012-11-16
Rated 5 out of 5 by from I made this as a vegetable side dish at the family Christmas dinner and recieved compliments from... I made this as a vegetable side dish at the family Christmas dinner and recieved compliments from everyone. Thank goodness I doubled the recipe as the dish was empty when dinner was over. I used low fat cheeses and it was still very tasty. I know this will become a regular at all of our family gatherings.
Date published: 2008-01-06
Rated 4 out of 5 by from I added a little salt and paper. I added a little salt and paper. I also cooked the vegetables on the stove top and mixed all the ingredients but the topping together before baking at 350. Once I added the topping, I turned the oven up to 400 for a few minutes to brown the topping. Everyone enjoyed this, including my particular siblings.
Date published: 2014-01-07
Rated 5 out of 5 by from Delicious, even with frozen vegetables! Delicious, even with frozen vegetables! I topped with the cheddar cheese as directed, then added the cracker/parmesan mixture and baked in a 350 degree oven for 15 minutes until the topping browned, rather than using the microwave. This gave the topping some crunch.
Date published: 2014-01-01
Rated 3 out of 5 by from I think the over all idea of this recipe is good and it is worth trying again, but I would... I think the over all idea of this recipe is good and it is worth trying again, but I would definitely reduce the amount of cheese, sour cream, and cream cheese. There was just too much sauce. Tasted very good but too much of a good thing and made it feel unhealthy.
Date published: 2009-11-15
  • 2016-08-24T10:37CST
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