Broccoli and Cauliflower Casserole

That nice casserole from the little old lady at the potluck, slightly spruced up with the option to use fresh veggies and some actual seasoning. Makes an excellent side.

Ingredients

• 2 heads each of broccoli and cauliflower (or 2 small bags each, frozen)
• 1 8oz jar of cheese whiz
• 1 can cream of mushroom soup
• 1 tub of white mushrooms (or one can of mushrooms)
• 1 small can french fried onions
• 1 can of sliced water chestnuts
• salt and pepper

Optional Ingredients

• lemon juice, about a tablespoon
• sweet onion, 1
• garlic powder

Process

1. Preheat the oven to 350 F


2. Cut to bite size and steam the broccoli, cauliflower, mushrooms, and optional onion until soft and theoretically edible by themselves. If using frozen broccoli and cauliflower, follow the directions on the package, and drain. If using canned mushrooms, just drain them. Add all of this to a good sized casserole dish.


3. In a saucepan, combine both soups and the cheese whiz, stirring and heating until combined. Season with salt, pepper, garlic, and lemon juice as wished and needed.


4. Pour the sauce over the vegetables. Stir, and top with fried onions.


5. Bake at 350 F for 20 minutes or until hot. Serve as a side, or take to a potluck. Probably don't freeze this one.