Friday, 23 October 2009

Broccoli & Cauliflower Casserole


This is one of those casseroles that our whole extended family looks forward to on Thanksgiving and Christmas (for some reason that's when we typically make it).   A big holiday meal just wouldn't feel complete without this dish!  It's got loads of nutritious veggies but the creamy yet tangy sauce (not to mention the bread crumb topping!) is what really makes this dish memorable.

It's a very versatile dish which you could easily add some diced ham, cooked bacon, cooked turkey etc if you choose.  I love the fact that I can make it ahead of time which saves me from prepping it during the craziness that always ensues right before supper time in our house.  Enjoy! 
1 bunch fresh broccoli, parboiled and cut into small florets (see tip)
1 head cauliflower (small), parboiled and cut into small florets (see tip)
1 (10 1/2oz) can cream of chicken soup
2 tbsp mayonnaise (or sour cream)
2 tbsp lemon juice
1/4 -1/2 cup cheddar cheese, grated
1/4 cup dry bread crumbs
1/4 cup fresh Parmesan cheese
2 tbsp butter or margarine, melted

Preheat oven to 350F. Place vegetables in a casserole dish. In a medium bowl, combine soup, mayonnaise, lemon juice and cheddar cheese; pour over vegetables. Mix crumbs, Parmesan cheese and melted butter. Sprinkle on top of casserole. Bake, uncovered, for 40 minutes or until tender (possibly as long as 50 minutes).

Tip: Instead of boiling my broccoli and cauliflower, I microwave them for a few minutes until they are al dente. Much quicker than boiling.

Note:  This dish can be made egg-free by substituting sour cream for the mayonnaise.

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