Creamy Broccoli-Cauliflower Casserole |
| Name: |
Karoline Garcia |
| Base: |
Storck Barracks |
| Recipe: |
Ingredients:
16 oz bag broccoli, frozen
16 oz bag cauliflower, frozen
1 can Cream of Mushroom soup (10 ½ oz)
1 pkt Cream of Chicken, dry soup (like Lipton)
½ cup sour cream, reduced fat
¼ cup carrot, grated
1 Tbs onion, chopped finely
1 Tbs flour, all-purpose
¼ tsp salt
1/8 tsp pepper
½ cup herb seasoned stuffing mix (like Pepperridge Farms)
2 Tbs butter, melted
Cook broccoli & cauliflower in a small amount of boiling unsalted water for 10 minutes or until tender, drain well. (You can also steam the veggies for a healthier alternative).
Combine soups & next six ingredients. Add broccoli/cauliflower, stirring well. Spoon mixture into a lightly greased shallow 2-quart casserole dish.
Combine stuffing mix and melted butter. Sprinkle around edge of mixture. Bake at 350° F (180° C) for 30 minutes or until bubbly. Let sit for 5 minutes before serving.
Yield: 8 servings
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