Broccoli-cauliflower Bakecasseroles, vegetables 2 cup broccoli flowerets, cooked 1 and drained 2 cup cauliflower flowerets, 1 cooked and drained 1 can (10 oz/284 ml) condensed 1 cream of broccoli soup 1/3 cup milk 1/4 cup grated parmesan cheese, 1 divided 1 tablespoon butter or margarine 2 tablespoon dry bread crumbs Place vegetables in a 6-cup (1.5 L) baking dish. In a small dish, combine soup, milk and half of the Parmesan. Pour over vegetables. Combine margarine, bread crumbs and remaining Parmesan. Sprinkle on top of casserole. Bake at 375F (190C) for 25 minutes or until hot and bubbling. |
