Broccoli Cauliflower Casserole

Submitted by weekend cooker

"a simple quick easy sidedish or dinner"

 

• Ready In: 55mins
• Ingredients: 12
• Yields: 4 dishes
• Serves: 4

ingredients

• 1 (10 ounce) box frozen broccoli florets, thawed
• 1 (10 ounce) box frozen cauliflower, thawed
• 1 egg, beaten
• 2⁄3 cup mayonnaise
• 1 (10 ounce) can cream of chicken soup, undiluted
• 1⁄4 cup milk
• 1 onion, chopped
• 1 red sweet bell pepper, seeded, and chopped
• 1 cup grated swiss cheese
• 1 cup seasoned breadstick
• 1⁄8 cup margarine
• paprika, to taste

directions

1. Cook broccoli & cauliflower as directed on boxes, drain well and place in large mixing bowl.
2. In a saucepan,combine egg, mayo, soup, milk, onion, bell pepper and cheese and mix well. Heat just enough till well mixed.
3. Spoon into mixing bowl with broccoli/cauliflower and mix well, and pour into 2 1/2 quart buttered baking dish.
4. Combine breadcrumbs and margarine and sprinkle over broccoli cauliflower mixture.
5. Sprinkle paprika over top.
6. Bake uncovered at 350 degrees for 35 minutes.

Reviews

[Ceezie]

We called this the cousin dish as we tell our kids that broccoli and cauliflower are cousins. Anyway, we subbed for Colby jack cheese and 2 % milk. We used homemade pickled red peppers and Italian bread crumbs. It was tasty.

 

[Chef Jean]

Took this recipe on vacation with friend's and it was a huge hit! I used fresh veggies and blanched them, it worked great. I had to sub cheddar cheese because I didn't have a grater with me and could only find block swiss. It seemed to work just fine. I wish I took a picture because it's a very pretty dish as well!

 

[Lavender Lynn]

We love broccoli and thought this casserole was a great take-off from that. Made for Aus/NZ swap Oct. 2010.

 

[Sydney Mike]

I almost never use frozen broccoli or cauliflower & didn't here, either ~ FRESH, FRESH, FRESH, & just barely steamed the 2 veggies before including them in the casserle. Then I used cream of vegetable soup to keep this vegetarian since my son & DIL were here for lunch! Also used 2% fat milk rather than whole, & the breadcrumbs I used were from a nutty, whole grain bread that I had on hand. Then, dare I say, I followed your great recipe & much appreciate you sharing it with everyone! Definitely another keeper! [Made & reviewed in Every Day Is a Holiday tag]