cup butter, softened (optional, to be mixed with soup and milk)
Serving Size: 1 (295) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 143 g57 %
Total Fat 15.9 g24 %
Saturated Fat 8.7 g43 %
Cholesterol 38.6 mg
Sodium 590 mg
Dietary Fiber 5.1 g20 %
Sugars 4.4 g17 %
Protein 11.4 g
Cut broccoli and cauliflower into edible-sized pieces of and set aside for the moment. Crush/mince the garlic and add the pinch of salt to the garlic, for this will help the mincing if you're doing it by hand.
In a mixing bowl, combine milk and both cans of soup and mix well. You may mix the spices in with the soup mix at this time, as well as with the garlic, or you can add the spices at the end to top off the casserole.
Finally, put the broccoli and cauliflower in a casserole dish, then pour the soup mix and spices over top, distributing evenly.
Sprinkle the Parmesan cheese over the top and bake (covered) for about 30-40 minutes at 350°F., or until vegetables are soft enough to eat.
A variation of this recipe might include red peppers or sauteed chicken breast (both are quite good), which can be mixed in with the soup mix.
The combination of spices included here is only a guideline, and you are encouraged to try your own combinations, although you shouldn't leave out the garlic.