Prep 20 mins
Cook 15 mins
Had enough green-bean casserole? I found this in BHG cookbook. I'ts creamy and delicious and always requested for family gatherings. It calls for cheese but I always omit as it has plenty of flavor without it.
- 4 cups fresh broccoli florets
- 3 cups fresh cauliflower florets
- 10 ounces cream of mushroom soup or 10 ounces chicken soup
- 3 ounces swiss cheese (3/4 cup torn)
- 1 tablespoon dried onion flakes or 2 tablespoons chopped onions, if fresh
- 1⁄2 teaspoon dried basil or 1⁄2 teaspoon dried thyme or 1⁄2 teaspoon dried marjoram
- 3⁄4 cup soft breadcrumbs (use less if dried)
- 1 tablespoon butter or 1 tablespoon margarine
- Steam broccoli and cauliflower until crisp-tender (it will cook a bit in the dish). Drain.
- In a large saucepan mix soup, cheese, onion, and herbs. Cook and stir until bubbly, stir in veggies and put into a 1 1/2 quart baking dish.
- In a bowl mix bread crumbs and butter and sprinkle over veggie mixture.
- Bake at 375 Degs. for 15 minutes or heated through.
This was a really good veggie floeret bake. I used fresh chopped onions (a bit more than listed) and a full cup of swiss cheese. I chose the thyme for the herb. It was super delicious. Thanx for sharing!
I was skeptical about this recipe - as I am with all casseroles calling for cream of *something* soup. But as soon as I got to the step where I melted the swiss cheese into the soup - I could tell that this was going to be good! I used fresh onion vs. flakes, and had the idea to steam the chopped onion along with the broccoli and cauliflour. If I hadnâ€™t done that I think the onion would have been crunchy and not imparted itâ€™s flavor. I chose dried basil for the spice. My head of cauliflower and bunch of broccoli yielded more than 8 cups of florets each, so I doubled the recipe and divided into 3 8x8 sized containers. I cooked one for dinner last night and froze the other 2. For fresh breadcrumbs I lightly toasted 4 slices of whole wheat bread in the toaster oven and then crumbled them by hand. Not an ideal approach, I know, but I'll do whatever it takes to avoid dragging out and then cleaning my food processor :-). The dish was delicious; a bit rich for a regular mid-week vegetable side, but hey â€“ if it gets my kids to eat more veggies, why not? And as a pot-luck contribution or for a holiday meal in place of the infamous green been casserole this canâ€™t be beat!
This was a different dish to bring to a potluck at work. Everyone enjoyed it and many asked for the recipe. I used cream of chicken soup but instead of the basil, etc., I used fresh ground nutmeg left over from Christmas recipes. It goes so well with the cheese in the recipe. I thought the strong vegetable flavors would stand out but everything seemed to meld together to create a really tasty side dish. Thanks for the recipe.