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Brussel Sprout & Cauliflower Casserole Recipe

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This recipe for Brussel Sprout & Cauliflower Casserole, by , is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, September 21, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 c each cooked brussel sprouts and cauliflower
2 cans cream of mushroom soup
1/2 c flour
water
1/3 c heavy cream
1 c grated parmesan cheese divided
1 sleeve ritz crackers crushed
2 T butter

Directions:
Directions:
Make a white cream sauce using the flour, water and heavy cream then stir in 1/4 c grated parmesan cheese until melted and blended. Mix this with 2 cans cream mushroom soup. Place cauliflower and brussel sprouts in a 8x8 by 2 inch casserole. Pour sauce over the veggies. Top with remaining parmesan cheese. Crush crackers in a baggie and add 2 T melted butter to blend thoroughly. Spread buttered crumbs over top of cheese and bake at 350 til crumbs are browned, cheese is melted and casserole is heated through, about 30 minutes.

 

 

 

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