Cauliflower and Brussels Sprouts
photo by BeccaB3c
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 1 head cauliflower
- 1 teaspoon lemon juice
- 1⁄2 lb Brussels sprout, about 2 to 3 cups
- 2 tomatoes, sliced (ripe)
- 1⁄4 teaspoon thyme
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon white pepper
- 1 (10 ounce) can condensed cheddar cheese soup
- 2 tablespoons buttered breadcrumbs
directions
- Break the cauliflower into flowerets and cook, uncovered with the lemon juice in a small amount of boiling water for 5 minutes.
- Then, cover it, and continue cooking until just tender.
- Drain the vegetables.
- Arrange cauliflowerets, brussel sprouts, and tomato slices in a shallow casserole dish.
- Sprinkle with thyme, salt, and white pepper.
- Spoon the condensed soup on top and sprinkle with crumbs.
- Bake at 350 degrees until bubbly and heated through.
- (app. 25 minutes?) Serves 6.
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Reviews
-
I ended up using frozen califlower and brussels sprouts and cooking them according to the package directions.. then put them in the casserole dish and followed the recipe from there. I Liked the combo of the veggies with the cheese and thyme. Very good Thanks for posting. Made this for a Bargain Basement Tag.
RECIPE SUBMITTED BY
BeccaB3c
United States