Holiday Broccoli-Cauliflower Casserole
"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!"
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
6-8
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 (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
- Preheat oven to 350 degrees. Cut broccoli and cauliflower into bite-sized pieces and set aside. Mince garlic, adding a pinch of salt.
- Combine evaporated milk with both cans of soup (and optional butter) in a medium-size bowl and mix well. Add spices and garlic.
- 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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Reviews
-
I wasn't a fan of this, neither it seems was anyone else judging by the leftovers. The flavours were a bit all over the place. -
I made this for our family potluck Christmas day. It was far too bland for our southwestern tastes. Today I made some of the leftover (there was a lot) into soup. It perked up nicely when I added goat cheese, plain yogurt, Tapatio hot sauce and and some red wine. Just thought I should put a little warning on this recipe for those who like a little flavor with their vegetables.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
