Holiday Broccoli-Cauliflower Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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This is a great side dish that is perfect for any holiday. It goes well with any dinner - ham, turkey, prime rib, etc. I have also done this using all cauliflower, so I suppose you could do all broccoli if you prefer. It is also fine to make this ahead and reheat. You couldn't ask for a more versatile recipe! Ingredients:
1 bunch broccoli |
1 head cauliflower |
1 (13 ounce) can evaporated milk |
1 (10 3/4 ounce) can cream of mushroom soup |
1 (10 3/4 ounce) can cream of chicken soup or 1 (10 3/4 ounce) can cream of celery soup |
2 garlic cloves |
1 pinch salt |
1 tablespoon paprika |
1 tablespoon oregano |
1/2 teaspoon cayenne pepper (optional) |
1/2 cup parmesan cheese |
1/4 cup butter, softened (to be mixed with soup and milk) (optional) |
Directions:
1. Preheat oven to 350 degrees. Cut broccoli and cauliflower into bite-sized pieces and set aside. Mince garlic, adding a pinch of salt.
2. Combine evaporated milk with both cans of soup (and optional butter) in a medium-size bowl and mix well. Add spices and garlic.
3. Add broccoli and cauliflower to a lightly-greased casserole dish and evenly pour the milk mixture on top. Sprinkle the Parmesan cheese over top, cover and bake for about 30-40 minutes, or until vegetables are to preferred texture.
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