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Broccoli and Cauliflower Bake

[donotprint]Based on this recipe this dish is cold weather comfort food and a nice change from lasagna.  Plus it has veggies in it!  It comes together pretty quickly and would freeze well.  The kids gobbled it up and hubby liked it too!  (When I told him what we were having for dinner he was not excited!)[/donotprint]

Carnivore Rating:  3.5/5

Broccoli and Cauliflower Bake

1 12 -14 oz package frozen cauliflower, thawed
2 10 oz packages frozen broccoli, thawed
1/4 cup flour
4 T butter
2 cups milk ( I used soymilk)
2 cups Parmesan or Mozzarella cheese
1 cup cottage cheese (Recipe calls for ricotta cheese but cottage cheese was on sale!)
1 T olive oil
2 tsp dried basil
1 tsp dried rosemary
black pepper
1.5 cups spaghetti sauce (I used homemade red sauce which I will share the recipe for next week!)
1-2 cups bread crumbs (Make homemade bread crumbs by saving the heels from your bread and pulsing them in the food processor with a little olive oil and Italian seasoning.)
  1. Melt butter over medium heat.   Whisk in the flour.
  2. Slowly whisk in the milk and keep stirring until the mixture thickens.
  3. Remove from the heat and add the cheese.  Add the veggies to the sauce.
  4. In a medium bowl, mix together the cottage cheese, olive oil, and seasonings.
  5. In a 3 qt casserole dish spread the cottage cheese mixture, then the veggies/white sauce.
  6. Top with the spaghetti sauce and the bread crumbs.
  7. Bake at 400 degrees for 20-25 minutes.
  8. To Freeze:  Place in foil deep dish pan and cover.  When ready to use, thaw and bake as directed above.  Bake for 40-50 minutes if still frozen.

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