Shelly's Recipe

BROCCOLI CAULIFLOWER CASSEROLE

Category: Broccoli

4 tablespoons butter
1 medium onion, coarsely chopped (about 1 cup)
1/2 cup dry bread crumbs
1 3/4 cups milk
1 can cream of cheese soup
6 ounces cheddar cheese, grated (about 11/2 cups), divided
1/4 teaspoon ground red pepper
2 packages (16 ounces each) frozen cauliflower-broccoli mixture

Heat oven to 350 degrees F. In a medium skillet over medium high heat melt 2 tablespoons butter. Add onion and cook, stirring occasionally, 5 minutes or until translucent. Add the bread crumbs and stir to combine. Remove from heat and reserve.

In a 13x9 inch casserole pan gently whisk milk, soup, 1 cup of the cheese, and ground pepper to combine. Add the cauliflower-broccoli mixture to the casserole and mix gently to combine.

Sprinkle the remaining 1/2 cup cheese over the vegetables. Sprinkle the buttered bread crumbs evenly over the top of the casserole. Bake 40-45 minutes, or until vegetables are heated through and liquid around the edges is bubbling.

NOTES: Cooked flowerets from one pound of broccoli and one pound of cauliflower can be used in place of the frozen broccoli and cauliflower. Make-Ahead: The casserole can be made up to two days ahead and reheated in a 350 degree F oven 20 minutes, or until heated through.