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BROCCOLI - CAULIFLOWER CASSEROLE
Ingredients:
4 c. broccoli cut into florets
3 c. cauliflower florets
½ c. chopped onion (1 medium)
1 T. butter or margarine
1 (10.75 oz.) can condensed cream of mushroom or cream of chicken soup
4 oz. American or swiss cheese, shredded
¼ c. milk
½ t. dried basil, thyme or marjoram, crushed
¾ c. soft bread crumbs ( 1 slice bread)
1 T. butter or margarine, melted
Directions:
In a lg. saucepan cook broccoli and cauliflower, covered in small amount of salted water for 6-8 min or until vegetables are almost crisp-tender. Drain well and remove vegetables from pan; set aside.
In same saucepan cook onion in 1 T. hot butter over med. heat until tender, stirring occasionally. Stir in soup, cheese, milk and basil ( or herb of choice). Cook and stir over med.-low heat until bubbly and cheese melts. Stir in cooked broccoli and cauliflower. Transfer mixture to a 11/2 qt. casserole. Toss together bread crumbs and the 1 T. melted butter, sprinkle over vegetable mixture.
Bake, uncovered, 375 degree oven about 20 min. or until heated through.
Makes 8 servings
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