My mother-in-law Ede always made this for special dinners. The original recipe came from the cookbook Fare for Friends. My sister-in-law has tweaked it over the years, and I've added even more veggies to this version. A true family favourite!
Yields6 ServingsPrep Time31 minsCook Time40 minsTotal Time1 hr 11 mins
3cupsbroccoli florets
3cupscauliflower florets
1tspbutter
1medium onion, finely diced
2eggs
½cupmayonnaise
1cancream of mushroom soup (undiluted)
1cup sharp white cheddar (or a combo of cheddar and aged gouda)
¼ butter, melted
1cupseasoned panko breadcrumbs
1
Preheat oven to 350F.
2
Bring a pot of lightly salted water to a boil.
3
Add the cauliflower florets and bring back to the boil. After a minute add the broccoli. Cool a further 2 minutes.
4
Drain. Place in a lightly greased 11" x 7" ovenproof casserole dish.
5
Heat the butter in a small skillet over medium high heat. Add the onion and cook until soft. Remove from heat.
6
In a bowl, beat the eggs. Add the onion, mushroom soup and half of the cheese. Season with freshly cracked pepper.
7
Spoon the mixture evenly over the vegetables.
8
Sprinkle the remaining cheese over top.
9
Finish by sprinkling the breadcrumbs evenly over top.
10
Bake in the preheated oven for 40 minutes or until topping is light golden and mixture is starting to bubble around the edges.
