Page 75 - 2019TOHCookbook
P. 75
KELLEY | LUNENBURG, MA | SERVES 8-10
This was a favorite meal of mine that my mom would make for as long as I can remember (even though it was vegetables!) and now it is a favorite of my kids. Your children will forget they are eating vegetables.
INGREDIENTS
3-4 bunches of broccoli florets, (steamed al dente) 1 head of cauliflower, (steamed al dente)
2 cans of cream of mushroom soup
1 bag of shredded cheddar cheese
2 1⁄2 sleeves of Ritz crackers, mashed up to a fine crumb 5 tbsp. of butter melted
INSTRUCTIONS
1. In a 9 x 12 casserole dish, add steamed broccoli and cauliflower.
2. Cover with cans of cream of mushroom soup. Then cover with shredded cheese.
3. In a bowl, mix cracker crumbs with melted butter.
4. Cover the casserole with the buttered crumbs.
5. Cover with tin foil.
6. Bake approximately 45 minutes at 375˚ F until cheese and soup are bubbly on sides.
65
BROCCOLI CAULIFLOWER CASSEROLE
