Skip Navigation Links
  Skip Navigation Links  
   

Recipe of the Month Casserole - Broccoli-Cauliflower Casserole



INGREDIENTS
  • 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

INSTRUCTIONS
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
Sneedville
Hancock Farmers Co-op
Number of Servings: 0
 
Print 3x5 recipe cards
 
 
Keeping Up
Market watch
Links
National ag news
Resources
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
 
Facebook
Wikipedia
youtube
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice