From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.


  • 1 bunch broccoli

  • 1 head cauliflower

  • 1/2 pound mushrooms, sliced

  • 2 tablespoons butter

  • 3 to 5 tomatoes or 1 (16 ounce) can tomatoes, drained

  • 1 (10-3/4 ounce) can cream of mushroom soup

  • 4 ounces sharp cheddar cheese, divided

  • 1/2 teaspoon each garlic salt and basil or 1 teaspoon Italian seasoning

  • Seasoned bread crumbs, to taste


Preheat oven to 350 degrees.  Cut broccoli and cauliflower into bite-sized pieces.  Steam 15 to 20 minutes.  Saute mushrooms in butter.  Cut tomatoes into bite-sized pieces.  Combine all vegetables and soup.  Cube 3 ounces cheese and stir into vegetable mixture.  Add seasoning, mixing well.  Spoon into a 3-quart casserole.  Top with grated remaining cheese and bread crumbs.  Bake uncovered for 30 minutes.

SERVES: 8 - 10

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