Dec 18, 2020

Brussel Sprouts Cauliflower and Broccoli Casserole It Is Delicious!

What Southerner in their right mind doesn't like a casserole?  I'll tell you at any given time friends in the neighborhood, from church, from across town or across nearby towns can whip one up at a moment's notice. 

Today I found myself with a fridge full of fresh vegetables. Well still fresh but in a few days will have to be thrown out to the chickens if not used.  We had tons of them as many as we could hold on the vegetable tray this past weekend. 

What was I to do, what was I to do? Oh, I know make a casserole!  If this doesn't get them eating vegetables then I don't know what will.  This is a meal all by itself very filling and so delicious!


 Cauliflower cut into 1 inch pieces 
 Broccoli cut into 1 inch pieces
 Brussel Sprouts cut into quarters
2 cups grated cheese of your choice of cheese 
1 1/2 cups whole milk
1 large egg
1 can cream of chicken
1/2 soup can of water
1 cup stuffing mix 
1/2 stick butter (1/4 cup)
1 Tablespoon flour 
1 cup French's Fried Onions for topping 


Cut each vegetable into one inch pieces and cook in the microwave in microwave safe dish with lid or covered, or steamer with a lid. Add water to come up halfway the vegetables. While I was cutting the other two vegetables I steamed the first chopped.

Microwave Cooking Time:

Cauliflower cook 7 minutes on high
Brussel Sprouts 6 minutes on high
Broccoli 6 minutes on high

After steaming in microwave drain and place in medium bowl. Lightly salt and gently stir.

Preheat Oven to 350 degrees Fahrenheit -- Convection Oven 325 degrees Fahrenheit
Place baking dish into oven with the 1/2 stick butter to melt while preheating

In 2 cup measuring cup with milk measured add the egg and beat until mixed well. Add the Tablespoon of flour whisk to get rid of lumps and mix well.


Sprinkle a partial handful of cheese on the bottom of pan
Put half of your vegetables spreading equally into pan
Sprinkle half of the cheese on top
Pour half of the milk mixture over the top
Add the entire cup of the Stuffing Mix on top of this evenly
Rest of the vegetables 
Rest of the cheese
Bake for 45 minutes 

  * Check to see if the liquid is cooking and thickening by inserting a butter knife down the edge and looking.*
When most of the liquid has cooked down then do the following

Prepare the soup

In Microwave safe dish put cream of chicken soup and half the can of water. Whisk or stir until smooth.
Heat through and add a little more water if needed to make it thick but pourable.

Pour over top of casserole 

Put back into oven and cook until soup is hot and bubbling throughout time may vary, then
Add fried onions and cook 5 to 8 minutes

Serve while warm 

Measurements for vegetables were taken after steaming  You can use all of each or 2 cups each of cauliflower broccoli and brussel sprouts. 
I used a combination of cheddar, mozzarella and parmesan
I used IGA KJ'S store brand of Turkey Stuffing
I used self rising flour but you can use plain all purpose if you wish


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