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Old 03-10-2010, 07:01 AM
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Default Broccoli-Cauliflower Bake

Broccoli-Cauliflower Bake




4 cups broccoli florets
3 cups cauliflower florets
1/2 cup chopped onion (1 medium)
1 tablespoon butter or margarine
1 10.75-ounce can condensed cream of mushroom soup or cream of chicken soup
3 ounces American cheese or process Swiss cheese, torn
1/4 cup milk
1/2 teaspoon dried basil, thyme, or marjoram, crushed
3/4 cup soft bread crumbs (1 slice bread)
1 tablespoon butter or margarine, melted






In a large saucepan, cook broccoli and cauliflower, covered, in a small amount of boiling lightly salted water for 6 to 8 minutes or until vegetables are almost crisp-tender. Drain well. Remove broccoli and cauliflower from pan; set aside.
In the same saucepan, cook onion in 1 tablespoon hot butter over medium heat until tender, stirring occasionally. Stir in soup, cheese, milk, and basil. Cook and stir over medium-low heat until bubbly and cheese melts. Stir in cooked broccoli and cauliflower. Transfer mixture to a 1-1/2 quart casserole. Toss together bread crumbs and the 1 tablespoon melted butter; sprinkle over vegetable mixture.
Bake, uncovered, in a 375 degree oven about 20 minutes or until heated through. Makes 8 servings.
Note: If you like, substitute 8 cups frozen loose-pack frozen broccoli and cauliflower, thawed, for the fresh broccoli and cauliflower florets. Prepare as above except do not cook on stovetop and increase baking time to about 35 minutes or until heated through.
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