The broccoli in our garden is growing like crazy right now. We’re past the point where it produces nice, neat heads like you see in the store and have moved into the tiny-little-broccoli-all-over-the-plant phase. When the broccoli gets too out of control to handle with salads and pasta dishes, I like to make this cheesy casserole. It is a great side dish for something like breaded chicken (which is what we did for lunch on Monday).
Cheesy Broccoli Cauliflower Casserole
6-8 cups of chopped broccoli and cauliflower (About 2-3 heads of broccoli and one small head of cauliflower)
3-4 mushrooms, sliced
½ cup butter
1 tablespoon onion powder
1 can cream of celery, chicken, or mushroom soup
7-8 ounces of cheese dip (such as Kraft Cheez Wiz or Tostitos Smooth & Cheesy)
½ cup crushed crackers
Place broccoli and cauliflower in medium-size pan. Put sliced mushrooms on top and add enough water to steam the vegetables. Bring to a boil, then turn off heat.
Melt butter in a 2-quart casserole dish. Add soup, onion powder, and cheese dip. Stir. Drain vegetables, then add to cheese mixture and stir. Sprinkle with crushed crackers. Cover dish and bake at 375°F for 25-30 minutes.