Unfortunately, I do not have any pictures to post for you of this dish. As I have mentioned before, I lost a lot of recipe pictures earlier in the year, and these were some of the ones missing. Even though I do not have pictures to show you of the finished product, I still love the recipe so much that I thought it was worth it to put it up anyway! So, you’ll have to use your imagination on this one!
I have been making this recipe for so many years and we love it. Well, everyone except my husband and the picky princess who runs screaming at the mere mention of the word ‘vegetables’. It only has 5 ingredients and is a cinch to put together. It makes a great addition to your Thanksgiving menu.
This recipe came out of a 1977 cookbook from the Woodville Baptist Church in the tiny town of Mitchell, Indiana. When I was growing up, my mom had a best friend, Mary G., who was like a mother to her and a grandmother to me. She lived in Mitchell and we used to make the drive up from Evansville to go visit her quite often when I was a little girl. She was always cooking and canning something and she always let me in the kitchen to help. To this day I still cherish the times I got to spend with her. She always made me feel special and like I was the only one in the world she had to spend time with while I was there. This is the only recipe book that I have kept over the years, and I don’t think I could ever part with it.
**This recipe can be gluten free if you substitute a gluten free cream of mushroom soup and the fried onion topping. I have seen the Funyuns snack used as a gluten free substitute for the topping on many casseroles, or you can make your own fried onions.
Broccoli Cauliflower Casserole
- 2 bags frozen broccoli and cauliflower mix (usually 10-12 oz bags), thawed and drained
- 1 can cream of mushroom soup
- 6 – 8 oz. canned milk (this is not sweetened condensed milk, it is evaporated milk)
- 8 oz sharp cheddar, shredded
- large can of French’s fried onion rings
Place thawed veggies in an oven safe casserole dish. You can use a 9 x 13 one, or use the 12 3/4 x 10 3/8 aluminum throw away pans, like I do. Blend soup, milk and cheddar cheese in a sauce pan until heated through and well blended. Pour this mixture over the veggies and bake at 350 degrees for 25 minutes. Remove from the oven and sprinkle the fried onions evenly over veggies and bake for about 5 minutes more or just until onions are browned and crispy.