Broccoli, cauliflower and carrots in a delectable sauce made with cream cheese, milk, Dijon mustard, Cheddar cheese soup and Parmesan cheese- 35 minutes in the oven and you’ve got a crowd pleasing casserole that’s loaded with flavor.
cost per recipe: $8.50
The price is determined by the national average.
cup Japanese bread crumbs(panko)
tablespoon butter, melted
can (10 1/2ounces) Campbell’s® Condensed Cheddar Cheese Soup
cup cream cheese
tablespoons Dijon-style mustard
teaspoon ground black pepper
cup grated Parmesan cheese
cups fresh or thawed frozen broccoliflorets
cups fresh or thawed frozen cauliflower florets
medium carrot, cut into 2-inch strips (about 2 cups)
Heat the oven to 350°F. Stir the bread crumbs and butter in a small bowl. Stir the soup, cream cheese, milk, mustard, black pepper and Parmesan cheese in a medium bowl.
Place the broccoli, cauliflower and carrots in a 6-quart saucepan and add water to cover. Heat to a boil over medium-high heat. Cook for 5 minutes or until the vegetables are tender-crisp. Drain the vegetables well in a colander. Place the vegetables into a 13x9x2-inch baking dish.
Pour the soup mixture over the vegetables. Sprinkle with the bread crumb mixture.
Bake for 35 minutes or until the mixture is hot and bubbling and the vegetables are tender.