Ingredients
1 medium head cauliflower, broken into small florets1 pound fresh broccoli, broken into small florets1-1/2 cups shredded Monterey Jack cheese1 cup sour cream1 can (4 ounces) chopped green chilies, drained4 tablespoons butter, melted, divided1 teaspoon salt1/4 teaspoon pepper3/4 cup crushed seasoned stuffing
Preparation
Place 1 in. of water in a Dutch oven; add cauliflower and broccoli. Bring to a boil. Reduce heat; cover and cook for 7 minutes or until tender. Meanwhile, in a small bowl, combine the cheese, sour cream, chilies, 2 tablespoons butter, salt and pepper. Drain vegetables well; gently fold in cheese mixture.
Transfer to a greased 2-1/2-qt. baking dish. Toss stuffing and remaining butter; sprinkle over vegetables. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
