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Broccoli Cauliflower Casserole
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Description
This recipe is a staple at holiday get-togethers on my mom’s side. In fact, I wait for a holiday to come so I can have it and am the first to volunteer to make it!
Ingredients
- 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
- 2 whole Eggs, Beaten
- ½ cups Onion, Chopped
- 1 cup Mayonnaise
- 1 teaspoon Salt
- 1 dash Pepper
- 16 ounces, weight Frozen Broccoli, Thawed
- 16 ounces, weight Frozen Cauliflower, Thawed
- 8 ounces, weight Bean Sprouts, Drained
- 5 ounces, weight Water Chestnuts, Sliced, Drained
- 8 ounces, weight Grated Cheddar Cheese
- 8 ounces, weight Grated Mozzarella Cheese
Preparation
1. In a bowl combine soup, eggs, onions, mayonnaise, salt and pepper.
2. In a 9×13 glass pan put half of the broccoli, cauliflower, bean sprouts and water chestnuts. Pour half of the soup mixture over the cauliflower mixture. Then sprinkle half the cheeses on top.
3. Then make another layer of the broccoli, cauliflower, bean sprouts and water chestnuts. Top with the sauce and remaining cheese.
4. Bake at 350ºF for an hour to a hour and fifteen minutes.
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