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With inspiration from one of my aunt's recipes, I created my own tonight. It's delightful... and delicious. I will post my recipe, and I will also include the recipe of hers which inspired me. It was between this one and a different one she makes with hashbrowns... but since XY brought me some chili cheese hashbrowns for lunch, I decided to make the broccoli and cauliflower casserole. Balance? Close enough. Lol. My recipe makes a full pan so you will probably have leftovers. You probably won't mind though. Lol. Personally, I could get 8 to 10 full meals out of this. That's just me though. I indulge on meals like this. Some people eat less than me, and some eat more, obviously. You could try freezing some of the leftovers for a later date. I am going to try that as well. This was really easy to make overall, but if I can just freeze some, and pop it in the oven or microwave later, I am all for that! Otherwise, I will be eating this all week, because I don't waste good food, yo. :P
DANI'S BROCCOLI & CAULIFLOWER CASSEROLE
Ingredients:
16 ounce bag broccoli, thawed and drained
16 ounce bag cauliflower, thawed and drained
2 cups pre-cooked rice
2 cups pre-cooked chicken
16 ounce tub sour cream
10 ounce can cream of mushroom soup
2 cups shredded cheddar cheese
1 cup diced red onion
2 tablespoons minced garlic
1 teaspoon ground black pepper
Directions:
- Preheat oven to 350F.
- Blend all ingredients very well.
- Dump into 13" x 9" casserole dish.
- Bake for 35 to 40 minutes.
- Enjoy!
:)
NOTES:
- You can skip the chicken, and make this full-on vegetarian.
- I boiled my chicken (thighs) and added spices and whatnot to make a homemade stock.
- I then cooked my rice (jasmine) in the homemade chicken stock, to give it much more yummy flavour.
Here is the recipe my aunt uses for family get-togethers. I love this stuff, as does everyone else, and this is the recipe that gave me inspiration to create my own. Both versions are delicious! (My version makes a lot more, as you can see.) There's also a strong possibility you know someone who also makes a dish like this. Kind of a popular recipe. :)
MY AUNT'S BROCCOLI & CAULIFLOWER CASSEROLE
16oz. bag frozen broccoli and cauliflower (thawed and drained)
1 can cream of mushroom soup
1 cup shredded swiss cheese
1/3 cup sour cream
1/4 tsp. black pepper
1 can Durkee French Fried Onions
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, and 1/2 can french fried onions. Pour into a 1-quart casserole dish. Bake covered at 350F for 30 minutes. Then top with remaining onions and cheese. Bake, uncovered for 5 minutes longer. Makes 6 servings.
DANI'S BROCCOLI & CAULIFLOWER CASSEROLE
Ingredients:
16 ounce bag broccoli, thawed and drained
16 ounce bag cauliflower, thawed and drained
2 cups pre-cooked rice
2 cups pre-cooked chicken
16 ounce tub sour cream
10 ounce can cream of mushroom soup
2 cups shredded cheddar cheese
1 cup diced red onion
2 tablespoons minced garlic
1 teaspoon ground black pepper
Directions:
- Preheat oven to 350F.
- Blend all ingredients very well.
- Dump into 13" x 9" casserole dish.
- Bake for 35 to 40 minutes.
- Enjoy!
:)
NOTES:
- You can skip the chicken, and make this full-on vegetarian.
- I boiled my chicken (thighs) and added spices and whatnot to make a homemade stock.
- I then cooked my rice (jasmine) in the homemade chicken stock, to give it much more yummy flavour.
Here is the recipe my aunt uses for family get-togethers. I love this stuff, as does everyone else, and this is the recipe that gave me inspiration to create my own. Both versions are delicious! (My version makes a lot more, as you can see.) There's also a strong possibility you know someone who also makes a dish like this. Kind of a popular recipe. :)
MY AUNT'S BROCCOLI & CAULIFLOWER CASSEROLE
16oz. bag frozen broccoli and cauliflower (thawed and drained)
1 can cream of mushroom soup
1 cup shredded swiss cheese
1/3 cup sour cream
1/4 tsp. black pepper
1 can Durkee French Fried Onions
Combine vegetables, soup, 1/2 cup cheese, sour cream, pepper, and 1/2 can french fried onions. Pour into a 1-quart casserole dish. Bake covered at 350F for 30 minutes. Then top with remaining onions and cheese. Bake, uncovered for 5 minutes longer. Makes 6 servings.