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Broccoli-Cauliflower Bake Recipe

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This recipe for Broccoli-Cauliflower Bake is from Lynden Christian Centennial Cookbook, 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:  
4 c. broccoli florets
3 c. cauliflower florets
1 (10 3/4 oz.) can condensed cream of mushroom or cream of chicken soup
3 oz. Swiss cheese
1 T. dried minced onion
1/2 tsp. dried basil
3/4 c. soft bread crumbs (1 slice)
1 T. butter
Directions:
Directions:
Cook broccoli and cauliflower in saucepan in small amount of boiling water for 6-8 minutes (tender-crisp). Drain and remove from pan.
In same saucepan, combine soup, cheese, onion and basil. Cook and stir until bubbly. Stir in cooked vegetables. Transfer vegetable mixture to 1 1/2 quart casserole.
Combine bread crumbs and melted butter: sprinkle over vegetable mixture.
Bake in a 375º oven for 35 minutes or until heated through.

 

 

 

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