I made this recipe for 1 of our Thanksgiving veggies and was delighted by how creamy and delish it was!! I've now added the "extra" ingredients to other recipes I have for casseroles that use "cream of ---" soup. Those combinations of flavors, especially with the addition of the lemon juice and mayo really boost up the flavor.
I'll be making this again soon to have with rolls and a salad for week day dinner!
Jan in VA
Broccoli-Cauliflower Casserole
1 can cream mushroom soup
½-2/3 cup mayonnaise
½-2/3 cup sour cream
healthy squeeze of lemon juice
1 large egg beaten (I used about 1/2 lemon)
¼ cup finely chopped onion
2- 10oz. packages frozen broccoli or broccoli-cauliflower mix
most of an 8oz. package shredded SHARP Cheddar cheese
salt and ground black pepper to taste
2 pinches of paprika
about 1 cup of bread stuffing mix (I used 2 small croissants and an end piece of baguette, lightly toasted and spun in the blender to make crumbs)
½ stick melted butter.
Preheat oven to 325°. Butter a 9” x 13” baking dish.
Mix soup, mayo, sour cream, lemon juice, egg and onion in large bowl.
Break up the frozen broccoli into the bowl and mix well.
Add handful of cheese, seasonings, and mix well.
Spread mixture in prepared dish and smooth top of casserole.
Top with handful of cheese.
Blend butter into bread stuffing mix and sprinkle on top of the cheese on casserole.
Bake about 45-60 minutes.