Baked until bubbly, broccoli and cauliflower casserole makes a nearly complete meal or side for your main protein. Instead of using a can of soup which ends up being too salty you make your own using mushrooms and milk.
YIELD
6 servingsPREP
25 minCOOK
35 minREADY
60 minIngredients
Directions
Preheat oven to 400℉ (200℃).
Drain cooked spaghetti, rinse with hot water, and set aside, keeping warm.
Drain and set aside cooked vegetables.
Spray 9 x 13 inch pan.
In medium saucepan, melt butter or margarine; stir in flour until smooth.
Gradually add milk; blend well.
Cook over medium heat 6 to 10 minutes or until mixture thickens and boils, stirring constantly.
Stir in bullion, thyme, ½ cup Parmesan cheese, and pepper.
Spoon cooked spaghetti into prepared baking dish .
Top with cooked vegetables and mushrooms.
Pour milk mixture over vegetebles; sprinkle with 2 tablespoons Parmesan.
Bake 15 to 20 minutes or until mixture is thoroughly heated and bubbling around the edges.
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