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Recipe of the Month Casserole - Broccoli-Cauliflower Casserole

  • 1 head cauliflower, cut into florets
  • 1 head broccoli, cut into florets
  • 2 eggs
  • 1 medium onion, peeled and coarsely chopped
  • 1 (103/4 ounces) can condensed cream of mushroom soup
  • 1/2 cup light mayonnaise
  • 2 cups shredded sharp cheddar cheese
  • 1 (6 ounce) box chicken flavored stuffing mix
  • 4 tablespoons butter

Preheat oven to 350º. In a large pot steam cauliflower for 7 to 8 minutes and broccoli for 5 minutes or until fork tender, set aside. In a food processor or blender mix together eggs, onion, soup, and mayonnaise until smooth. In 13x9x2-inch baking dish, spread cauliflower in an even layer. Sprinkle with half the cheese and top with half of the soup mixture. Repeat layering with broccoli and remaining cheese and soup mixture. Prepare stuffing mix following package directions, spoon stuffing over top of casserole. Bake at 350º for 45 minutes. Serve warm.
Submitted By: Burnda Parkey
Hancock Farmers Co-op
Number of Servings: 0
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