One of only two kinds of cauliflower and broccoli that my daughter will eat, and the entire reason that my sister-in-law grew to enjoy them! My mom got the recipe from friend chef Rachel Johnstone; it’s one of her family’s “home favourites”.
2 cups fresh broccoli florets and tender stems (appx. one bunch)
2 cups fresh cauliflower florets
2 eggs, beaten
1/2 cup real mayonnaise
1 medium onion finely chopped
1 can (10 oz) cream of mushroom soup, undiluted
1 cup sharp cheddar cheese, grated
1/2 cup butter, melted
1 box (6 oz, 175gram) season croutons, crushed
Preheat oven to 350F. Cook veg separately in boiling, lightly salted H2O for 5 minutes. Drain thoroughly. Distribute evenly in lightly buttered 11×7 casserole dish. Combine eggs with mayo, onion, soup, and 1/2 cup of cheese. Pour evenly over veggies. Sprinkle rest of cheese over top and level gently with back of spoon. Pour melted butter over entire top of casserole. Distribute crushed croutons over melted butter — they will absorb butter as casserole bakes. Bake for 40 minutes.