A tasty way to dress up plain broccoli and cauliflower. The cheese sauce and french-fried onion topping is irresistible. From Tall Pines Farm, Gloria Jarrett: Loveland, Ohio. Serving Accompaniments: Mock Lobster and Pumpkin Pudding. Recipe published in Country Woman November/December 1997.
Yield: 6 servings
Prep time: 5 Minutes
Cook time: 25 Minutes
1 10 3/4-ounce can(s) condensed cream of celery or chicken soup, undiluted
1 8-ounce jar(s) process cheese spread
3 cup(s) frozen chopped broccoli
1 10-ounce package(s) frozen chopped cauliflower
1 can(s) (2.8 ounces) french-fried onions
• In a bowl, combine soup and cheese. Add broccoli and cauliflower. Spoon into a greased 2-qt. baking dish. Top with onions. Bake, uncovered, at 350° for 25-30 minutes. Yield: 4-6 servings.