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Brussel Sprout & Cauliflower Casserole Recipe

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This recipe for Brussel Sprout & Cauliflower Casserole is from The English Family Recipe Treasury, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º til crumbs are browned, cheese is melted and casserole is heated through, about 30 minutes.

 

 

 

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