From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.
INGREDIENTS:
TO PREPARE:
Preheat oven to 350 degrees. Cut broccoli and cauliflower into bite-sized pieces. Steam 15 to 20 minutes. Saute mushrooms in butter. Cut tomatoes into bite-sized pieces. Combine all vegetables and soup. Cube 3 ounces cheese and stir into vegetable mixture. Add seasoning, mixing well. Spoon into a 3-quart casserole. Top with grated remaining cheese and bread crumbs. Bake uncovered for 30 minutes.
SERVES: 8 - 10
- 1 bunch broccoli
- 1 head cauliflower
- 1/2 pound mushrooms, sliced
- 2 tablespoons butter
- 3 to 5 tomatoes or 1 (16 ounce) can tomatoes, drained
- 1 (10-3/4 ounce) can cream of mushroom soup
- 4 ounces sharp cheddar cheese, divided
- 1/2 teaspoon each garlic salt and basil or 1 teaspoon Italian seasoning
- Seasoned bread crumbs, to taste
TO PREPARE:
Preheat oven to 350 degrees. Cut broccoli and cauliflower into bite-sized pieces. Steam 15 to 20 minutes. Saute mushrooms in butter. Cut tomatoes into bite-sized pieces. Combine all vegetables and soup. Cube 3 ounces cheese and stir into vegetable mixture. Add seasoning, mixing well. Spoon into a 3-quart casserole. Top with grated remaining cheese and bread crumbs. Bake uncovered for 30 minutes.
SERVES: 8 - 10
