Broccoli-Carrot Casserole
Broccoli-Carrot Casserole
Ingredients
broccoli: 1 8
onions: 1
mushrooms: 1 35
butter: .25 29
cream, sour: 1 35
bread, cracker: 1/2 29
cheese: 1/2 29
gherkin: 1 35
pepper:
salt, table:
broccoli: 1 8
onions: 1
mushrooms: 1 35
butter: .25 29
cream, sour: 1 35
bread, cracker: 1/2 29
cheese: 1/2 29
gherkin: 1 35
pepper:
salt, table:
Dish Type: Side Dish
Difficulty: Easy
Cooking Time (minutes): quick (30 minutes or less)
Steps
1. Cut broccoli into bite-size pieces; boil in salted water then drain. Add butter, salt, and pepper. Place in a greased casserole together with carrots.
2. Mix mushroom soup, sour cream, and minced onions.
3. Pour mixture over broccoli and carrots. Bake at 325 degrees F, uncovered, until bubbly- about 30 minutes.
4. Top with grated cheese and crackers. Return to oven until cheese melts.
1. Cut broccoli into bite-size pieces; boil in salted water then drain. Add butter, salt, and pepper. Place in a greased casserole together with carrots.
2. Mix mushroom soup, sour cream, and minced onions.
3. Pour mixture over broccoli and carrots. Bake at 325 degrees F, uncovered, until bubbly- about 30 minutes.
4. Top with grated cheese and crackers. Return to oven until cheese melts.
Source
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines
International Rice Institute (IRRI) & International Women's Organization (SUHAY), VIRMANI, Inderjeet (ED)(1991), Home Chefs of the World - Rice and Rice-based Recipes, ISBN 971-22-0023-X, Manila, Philippines