| INGREDIENTS |
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1/2 bn Broccoli or 1 frozen pkg.
1/2 bn Cauliflower or 1 frozen pkg.
1 cn Cream of chicken or mushroom
-soup
2 Eggs
1/2 Stick butter
1/2 c Milk
1 1/2 c Herbed Pepperidge
Farm bread crumbs
6 oz Cracker Barrel sharp
Cheddar cheese
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| INSTRUCTIONS |
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No extra salt is needed. Cut broccoli in small pieces. Place broccoli in
boiling water; cover and reduce heat. Boil for 5 minutes. Cook cauliflower
for 3 minutes. Remove and drain both. Cook frozen packages as directed.
Melt 1/2 stick butter and put in a 9 x 8-inch casserole dish. Grease
lightly. Arrange broccoli and cauliflower in layers in bottom of dish.
Combine eggs, soup and milk. Mix well. Sprinkle 1/2 cup of crumbs into
broccoli and cauliflower. Press crumbs into broccoli and cauliflower
mixture evenly. Sprinkle remaining bread crumbs into dish. Pack lightly
with spatula. Cook at 350 degrees for 15 minutes. Remove from heat; place
cheese on top. Bake another 8 minutes. Remove and cool.
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