Wednesday, January 1, 2014
Broccoli & Cauliflower
Mum has been using this
recipe for years and has
each time we've had it.
20oz (600g) frozen broccoli cuts
20oz (600g) frozen cauliflower
8oz (250g) cheddar cheese
1 can of Cream of Celery soup
2 tsp Horseradish
2.5oz (70g) canned fried onions
Lightly grease a 2quart casserole dish. Cook the broccoli and cauliflower according to package directions. Drain and run under cold water. Place them in the casserole. Cube the cheese if it is in a block. We made it a little easier and shredded the amount needed.
- In a sauce pan heat the soup over medium heat. Add the cheese. Stir until it has melted completely. Stir in the horseradish. Stir the sauce into the vegetables until they are completely coated.
- Bake the uncovered casserole in a preheated oven at 350F for 20 mins. Sprinkle on the topping. Bake for 5mins. When it comes to the topping, we generally just sprinkle it on. A container is 76g and while the recipe calls for 70g, we find even that can be a bit much. It all depends on how much crunch you want.
-In a large bowl microwave the cheese and soup on high for 5mins until the cheese is completely melted. Stir often. Stir in the horseradish. Stir the sauce into the vegetables until they are completely coated.
-Cover the casserole with wax paper. Microwave on high for 8mins. Stir once. Sprinkle on the topping. Microwave uncovered on high for 2mins.
We tend to mix the two methods sometimes, depending on how much space we have and what else we are cooking.