Thursday, January 8, 2009
Here is another great recipe from my Auntie Gladys. It was the best way for my mom to get us to eat broccoli and cauliflower! The original version is great, but if you want a lighter version, it can be adjusted.
Simple, classic, delicious.
1 head broccoli, washed and separated into florettes
1 head cauliflower, washed and separated into florettes
Salt and pepper to taste
1 can condensed cream of mushroom soup (light version works too)
1 cup sour cream (low-fat sour cream or no-fat plain yogurt also work)
1/4 cup grated parmigiano reggiano cheese
Preheat oven to 350 degrees. Arrange broccoli and cauliflower in a greased 9 x 9 casserole dish or a 9" pie dish. Sprinkle with salt and pepper. In a bowl, whisk together condensed soup and sour cream. Pour this mixture over your veggies. Sprinkle with parmigiano reggiano cheese. Bake for 30 minutes, or until veggies are tender and sauce begins to turn golden brown.