Cauliflower broccoli casserole
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 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 |
| 1 | Jar (2 Oz.) pimento; drained | |
| 1½ | cup | Mayonnaise |
| 1 | Sour; (8 oz.) cream | |
| ¾ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
| 1 | teaspoon | Garlic powder |
| 1 | teaspoon | Sugar |
Directions
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