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Categories:
broccoli cauliflower milk cream of mushroom soup cream of chicken soup garlic salt paprika oregano cayenne pepper Parmesan cheese butter
Viewed: 30 - Published at: 8 years agoIngredients
- 1 bunch broccoli
- 1 head cauliflower
- 1 (13 ounce) can evaporated milk
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 (10 3/4 ounce) can cream of chicken soup or (10 3/4 ounce) can cream of celery soup
- 2 garlic cloves
- 1 pinch salt
- 1 tablespoon paprika
- 1 tablespoon oregano
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 cup parmesan cheese
- 1/4 cup butter, softened (to be mixed with soup and milk) (optional)
Method
- Preheat oven to 350 degrees. Cut broccoli and cauliflower into bite-sized pieces and set aside. Mince garlic, adding a pinch of salt.
- Combine evaporated milk with both cans of soup (and optional butter) in a medium-size bowl and mix well. Add spices and garlic.
- Add broccoli and cauliflower to a lightly-greased casserole dish and evenly pour the milk mixture on top. Sprinkle the Parmesan cheese over top, cover and bake for about 30-40 minutes, or until vegetables are to preferred texture.
