Thursday, November 22, 2018

Broccoli-Cauliflower Casserole

I'm not entirely sure how I have somehow managed to miss posting this recipe over the years.  This is literally one of my favorite things to eat.  It makes an appearance at every Thanksgiving and most Christmas dinners.  It is required consumption.  And my family has been making it since I was a child.  The picture honestly does not do it justice.  I have no clue where the recipe originated, as it is one of those items written on a recipe card (you know what I'm talking about), but God bless whoever came up with this casserole of deliciousness.

Broccoli-Cauliflower Casserole

1 cup (4 ounces) shredded sharp Cheddar cheese
1 (10¾-ounce) can condensed cream of mushroom soup
⅓ cup milk or cream
Dash Tabasco sauce
½ teaspoon garlic powder
Salt and freshly ground black pepper
¼ teaspoon Accent seasoning (optional)
1 (10-ounce) package frozen chopped broccoli, thawed
1 (10-ounce) package frozen cauliflower, thawed and chopped
2 cups corn flakes cereal
2 tablespoons unsalted butter, melted

Preheat the oven to 350°F. Butter a 2-quart casserole dish.

Mix the cheese, soup, milk, and seasonings in a saucepan. Cook over medium heat until the cheese melts completely and the mixture is smooth.

Make layers in the casserole dish – broccoli then sauce, cauliflower then sauce – ending with sauce on top. Crush the cornflakes with a pastry cutter or fork and mix with the melted butter. Sprinkle the cornflakes over the top of the casserole. Bake for 45 minutes, or until the casserole is bubbly and the cornflakes are beginning to brown slightly.

Makes 4 to 6 servings

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