Sunday, September 28, 2008


1 bunch brocoli
1 head cauliflower
1 can milk -- (evaporated)
1 can cream of mushroom soup
1 can cream of chicken/celery soup
2 cloves garlic
1 pinch salt
1 tbsp. paprika
1 tbsp. oregano
1/2 tsp. cayanne pepper (if desired)
1/2 cup Parmesan cheese
*1/4 cup of softened butter is optional
(to be mixed with soup and milk)

Cut broccoli and cauliflower into edible-sized pieces of and set aside for
the moment. Crush/mince the garlic and add the pinch of salt to the
garlic, for this will help the mincing if you're doing it by hand.

In a mixing bowl, combine milk and both cans of soup and mix well. You may
mix the spices in with the soup mix at this time, as well as with the
garlic, or you can add the spices at the end to top off the casserole.

Finally, put the brocoli and cauliflower in a casserole dish, then pour
the soup mix and spices over top, distributing evenly.

Sprinkle the Parmesan cheese over the top and bake (covered)for about
30-40 minutes at 350F, or until vegetables are soft enough to eat.

A variation of this recipe might include red peppers or sauteed chicken
breast (both are quite good), which can be mixed in with the soup mix.

The combination of spices included here is only a guideline, and you are
encouraged to try your own combinations, although you shouldn't leave out
the garlic.

S(Internet Address):
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Per Serving (excluding unknown items): 529 Calories; 31g Fat (50.8%
calories from fat); 31g Protein; 36g Carbohydrate; 6g Dietary Fiber; 67mg
Cholesterol; 2063mg Sodium. Exchanges: 1 Grain(Starch); 2 1/2 Lean Meat;
1 1/2 Vegetable; 1 Non-Fat Milk; 4 1/2 Fat.

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