| Katy's Broccoli & Cauliflower Casserole 2 Packages of Frozen Broccoli (cooked per instructions on package) 2 Packages of Frozen Cauliflower Florets (cooked per instructions on package) 1 large or 2 small cans of French Fried Onions 2 to 3 cans of Cream of Mushroom Soup 10 Slices of American Cheese or Velveeta 1 Stick of Butter or Margarine Salt & Pepper If you would like to make this a main dish, you can always add chunked cooked chicken breasts in with the broccoli in the first layer. Place cooked broccoli in the bottom of a deep casserole dish. Dot with butter pats (half of stick), if you like more butter you can add it at this point. Salt and pepper to taste. Cover broccoli with slices of cheese. Sprinkle half of the French Fried onions over the cheese. Place the cooked cauliflower on top of the cheese. Dot with remaining butter, if you like more butter you can add it at this point. Salt and Pepper to taste. Spread Cream of Mushroom soup over entire cauliflower layer, spreading with a spoon or spatula to the sides of the dish, sealing the casserole. Sprinkle other half of French Fried onions over the soup. Cover the casserole with a lid or with foil. Bake approximately two to two and a half hours in a 350 degree oven. Remove the foil for the last fifteen minutes. The cooking time may vary, but ultimately, you want to see the casserole bubbling at the sides for the best results. This casserole is even better the second day, it's a great leftover! |