Cauliflower and Brussels Sprouts |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe was my Grandma's. This was made for a Christmas side dish every year. It has always been a favorite of my mom's. I hope you enjoy! Ingredients:
1 head cauliflower |
1 teaspoon lemon juice |
1/2 lb brussels sprout, about 2 to 3 cups |
2 tomatoes, sliced (ripe) |
1/4 teaspoon thyme |
1/2 teaspoon salt |
1/4 teaspoon white pepper |
1 (10 ounce) can condensed cheddar cheese soup |
2 tablespoons buttered breadcrumbs |
Directions:
1. Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.
2. Then, cover it, and continue cooking until just tender.
3. Drain the vegetables.
4. Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.
5. Sprinkle with thyme, salt, and white pepper.
6. Spoon the condensed soup on top and sprinkle with crumbs.
7. Bake at 350 degrees until bubbly and heated through.
8. (app. 25 minutes?) Serves 6.
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