My mom made this for us every Thanksgiving and Christmas. Quick, easy, tasty and can cook at any temperature if the oven is already being used.
- Portion size 10 servings
- Credits : andrea.lomax
- 1/2 to 3/4 1 kg pkg broccoli and cauliflower mix
- 2 cans cream of mushroom soup
- 1 can full of milk
- 1 small onion diced
- 2 tablespoons butter
- 1/2 cup fine bread crumbs
- 1 teaspoon each sage thyme, garlic powder
MethodThaw veggies in microwave, being careful not to overheat. Meanwhile, in a bowl, mix the milk into the soup and set aside.
Melt butter in a fry pan over medium heat, add breadcrumbs. Cook, stirring to soak up butter flavour about 3-5 min. Add sage, thyme and garlic powder, set aside.
In a casserole, add half the veggies, the onion, half the milk/soup mixture, then the remaining veggies and the remaining soup. Top with the breadcrumbs.
Bake in 375 F oven 45 min or until breadcrumbs are browned and sauce is bubbly. If there is a turkey or other dish in the oven this can cook alongside at any temperature until browned and bubbly. Also does well as a make ahead and reheat dish.