cauliflower broccoli casserole

4 Servings
4 cups Broccoli flowerets; (1 1/2 lbs.)
6 cups Cauliflower flowerets; (2-2 1/2 lbs.)
1 pack (10 Oz.) frozen peas; thawed and drained
⅓ cup Sliced green onions
½ cup Thinly sliced celery
1 can (8 Oz.) sliced water chestnuts drained
Jar (2 Oz.) pimento; drained
1½ cup Mayonnaise
Sour; (8 oz.) cream
¾ teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Garlic powder
1 teaspoon Sugar

Combine first 7 ingredients in large bowl. In small bowl blend mayonnaise, sour cream, salt, pepper, garlic powder and sugar. Fold into vegetables.

Refrigerate, covered, several hours or overnight. Yield: 22 (½ cup) servings.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 24, 1998

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