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Wednesday, July 08, 2009

Broccoli Cauliflower Casserole

2 cups broccoli flowerets, cooked and drained
2 cups cauliflower flowerets cooked and drained
1 can condensed cream of broccoli soup
1/3 cup milk
1/4 cup grated parmesan cheese, divided
1 tablespoon butter or margarine
2 tablespoons dry bread crumbs

Place vegetables in a 6-cup baking dish. In a small dish, combine soup, milk and half of the parmesan. Pour over vegetables. Combine margarine, bread crumbs, and remaining parmesan. Sprinkle on top of casserole. Bake at 375 degrees for 25 minutes or until hot and bubbling.

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