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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Broccoli and Cauliflower Casserole Recipe

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This recipe for Broccoli and Cauliflower Casserole is from Whitley Family Recipes, 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:  
1 head Cauliflower, cleaned and florets removed

1 head Broccoli, cleaned and florets removed

1 can Campbell's Cream of Mushroom soup

3/4 can milk

4 oz block of Velveeta Cheese, cut into 1" pieces

1/4 cup Crushed French's Dry Onions

Salt and Pepper to taste

Directions:
Directions:
Pre-Heat oven to 350º

Steam the Broccoli and Cauliflower florets until tender, but Not mushy

While vegetables are steaming, pour soup, milk and cheese in sauce pan. Cook over medium heat until cheese is melted and texture is well blended.

Pour vegetables into a 9 x 13 casserole dish then pour soup mixture evenly over top

Place in oven and cook for 15-20 minutes, sauce should be bubbling slightly.

Sprinkle crushed French's Dry Onions on top before serving

Number Of Servings:
Number Of Servings:
5-6
Personal Notes:
Personal Notes:
This is a very rich side dish. Very addictive and definitely will be going back for seconds, thirds...etc...

 

 

 

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