Total Time
35mins
Prep 20 mins
Cook 15 mins

from Better Homes New Cookbook

Ingredients Nutrition

  • 1 (10 ounce) package frozen cauliflower
  • 1 (10 ounce) package frozen chopped broccoli
  • 1 (17 ounce) can cream-style corn
  • 1 (10 3/4 ounce) can cream of mushroom soup or 1 (10 3/4 ounce) can celery soup
  • 1 12 cups shredded American cheese or 1 12 cups swiss cheese
  • 1 (4 ounce) can sliced mushrooms, drained
  • 1 tablespoon dried onion flakes
  • 12 teaspoon thyme or 12 teaspoon marjoram
  • 2 tablespoons margarine or 2 tablespoons butter
  • 1 cup soft breadcrumbs

Directions

  1. In large saucepan cook cauliflower and broccoli using package directions. Drain and remove from pan.
  2. In same pan combine corn, soup, cheese, mushrooms, onion & herb. Cook and stir til bubbly. Stir in cauliflower and broccoli. Transfer to a 2-quart casserole.
  3. Melt margarine/butter; combine with crumbs. Sprinkle crumbs on top of vegetable mixture. Bake @ 375 for 12 to 15 minutes or till bubbly and crumbs are browned.

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