Wonderful autumn or winter time dish, great for Thanksgiving or Christmas. Can be made ahead and reheated. Serves 8

1 each Broccoli & Cauliflower 1 each
1-10 oz can Cream of celery or mushroom soup 1-285 g
1/4 cup Milk 50 mL
2 tbsp Butter, melted 25 mL
1/2 cup Dry Bread crumbs, preferably home made 125 mL
2 tsp Parmesan cheese 10 mL

Cook broccoli and cauliflower separately until al dente.  Arrange in alternate rows in shallow baking dish.  Heat soup with milk and pour over vegetables.  Combine crumbs, melted butter; and parmesan cheese, sprinkle over top. 

Bake in 350°F (180°C) oven for 15 to 20 minutes.

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