Healthy Broccoli Cauliflower Casserole

I can never refuse Broccoli Cauliflower Casserole and I have the best recipe. While it is fairly healthy to start with since it has so many veggies in it, I think I have made it even a little more healthy by altering the ingredients just a little.

The recipe calls for Velveta Cheese, butter or margarine, and cream of mushroom soup. All of these have a high fat content, but by substituting lower fat versions, the dish can meet many diet plans. White rice is also another ingredient. I suppose you could substitute the higher fiber brown rice, but I've never tried that. I'm just not a fan of brown rice, so I keep the white rice in it.

The recipe says to bake this in the oven, however, when I prepare this I make in the microwave. From steaming the broccoli and cauliflower to the final preparation, I use the microwave which helps keep the kitchen cool.

Broccoli Cauliflower Casserole

1 - 10 oz. bag of frozen chopped broccoli
1 - 10 oz. bag of frozen cauliflower
1 c. cooked rice
1 c. Velveta Cheese 2% Milk, cut into small pieces
1 medium onion, chopped
1/2 stick low fat margarine
1 can fat-free cream of mushroom soup
Seasoned bread crumbs

Steam the broccoli and cauliflower in the microwave according to directions on the bags. Saute the onion in the margarine. Mix all of the ingredients together in a casserole dish. Spread bread crumbs on top. Bake at 350° oven for 30 minutes, or microwave on high for 5 minutes.