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Cheesy Broccoli-Cauliflower Casserole

Guest Author - Sandy Moyer


Cheesy Broccoli-Cauliflower Casserole


Broccoli and Cauliflower are baked in a rich cheddar cheese sauce.

  • 1 can cream of celery soup
  • 1 cup mayonnaise
  • 1 egg - lightly beaten
  • 2 packages (10 oz. each) )frozen chopped broccoli, partially thawed
  • 1 package (10 oz.) frozen cauliflower, partially thawed
  • 12 oz. shredded Cheddar cheese
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/8 tsp. paprika

Preparation -
Spray a large casserole dish with non-stick spray. In a mixing bowl combine the soup, mayonaisse and beaten egg. Place the partially thawed broccoli and cauliflower in another large mixing bowl. Stir in the soup, mayonnaise and egg mixture. Add 8 oz. shredded cheddar cheese and the seasonings and mix well. Pour the mixture into the prepared casserole dish. Use a spatula to smooth the top of casserole. Bake in a preheated oven at 350º for 45 minutes. Top with the remaining 4 oz. of shredded cheese and bake for 5 more minutes.


Rachael Ray 3.5-qt. Enameled Cast Iron Oval Covered Casserole, OrangeRachael Ray 3.5-qt. Enameled Cast Iron Oval Covered Casserole
This casserole is designed to perform flawlessly on the stovetop or in the oven. It has an oval shape for a better fit on the stove top when using multiple pieces and features a large cooking surface to brown or sear meats with ample room to add additional ingredients. The casserole's lid fits snugly to lock in moisture and flavors, making it perfect one-dish meals that may be finished on the stovetop or in the oven. The colorful enamel surface means no pre-seasoning is required. It's ideal for a multitude of uses from oven to table.



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Content copyright © 2014 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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