One Pot Broccoli and Cauliflower Cheese Casserole

If you’re looking for an easy, quick and hearty, stick to the ribs side dish that goes a long way at family gatherings, this is it. 

I’ve made this recipe for years as a mainstay for holiday meals for our family and the dish is always emptied.  Even better it also can be a main meal by simply adding wild rice or ground turkey for meal lovers. 

Perhaps the best thing about making this cheesy casserole is that it can all be done in one dish making clean-up a breeze. 

 

 

Items You Will Need 

Preheat Oven: 350 degrees

Baking Items: cooking spray, casserole dish, mixing bowl, spoon
 
Cook Time
Prep: 5 minutes
Total Time: Approx. 35-40 minutes
Serves: 6 (for more servings double/triple the recipe)
 


Corning Ware French White 1-1/2 Quart

Glass Covered Round Dish with Lid

See details.

Ingredients 

1 cup of milk

2 tsp. of spicy brown mustard

8 oz. thawed *broccoli florets

8 oz. thawed *cauliflower

2 tsps. melted butter

1 cup of shredded cheddar cheese

1/3 cup of dried Italian bread crumbs

1 cup sliced mushrooms (optional)

1 can regular size condensed cream of mushroom soup (Do Not add water to soup.) 

Note: Use 3/4 cup for almond or condensed milk.

 

*You can use fresh veggies but it takes longer.  This recipe is for a quick one pot/dish meal vegetarian (not vegan) meal.

 

Instructions 

Coat a 1 quart casserole with cooking spray. 

1. In the casserole dish add soup, milk, mustard and stir.

2. Add broccoli and cauliflower; mix well

3. Mix bread crumbs in with melted butter in a small bowl.

4. Sprinkle bread crumb mix over the vegetables.

5. Bake at 350 degrees for 30 minutes or until vegetables are tender.

 

Suggestions: Add 2 cups of cooked long grain wild rice to the mixture. 

 

You'll find more casserole and one-dish recipes like mine in this Campbell's 3 in 1 Cookbook.

 

 

Campbell's 3 Books in 1:

4 Ingredients or Less Cookbook,

Casseroles and One-Dish Meals Cookbook,

Slow Cooker Recipes Cookbook

  

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Savory Butternut Squash Soup Recipe

Butternut squash recipes are really for any time of the year, but why not have some fun by celebrating National Homemade Soup Day on February 4^th? 

I’m not really a squash fan, but when it comes to butternut squash – I’m in love!  As a vegetarian I enjoy eating butternut squash on a regular basis instead of potatoes to improve health and maintain blood sugar levels.  They also provide the benefits and good source of vitamins such as A, C, iron and riboflavin. 

Another thing that is a perk for using squash in your recipes is that it can be stored for long periods of time (up to 3-4 weeks).  Usually we just let ours sit on the counter or in a cool dry place. 
 

Winter squashes are best purchased in the early fall (acorn, spaghetti or butternut squash).  Look for the flesh to be a flat, not shiny in appearance without any cracks, soft spots or blemishes.  The smaller sizes have a sweeter taste so keep that in mind depending on the recipe. 
 

Great soups begin with great ingredients wouldn’t you agree? Try a new twist on regular boring soups. Add pears, apples or cinnamon and give your soup a healthy boost. Just a hint of sage or ginger can really bring out the best in any soup recipe.

Equipment Needed:

Health Master Elite Blender

Health Master Blender

Kitchen supplies: skillet, spoon, knife, measuring cup, microwave safe bowl, blender 

Cook time: 45 min

Ready in: 45 min

Yields: 4

 

Ingredients:

1 large red apple cubed

1 whole peeled - seeded- and cooked squash

1 tablespoon olive oil

1/2 small peeled onion (optional)

1 clove of garlic peeled (optional)

1/2 teaspoon of thyme

2 cups vegetable stock

1/4 teaspoon of cinnamon

sea salt and ground pepper (to taste)

 

Instructions:

Recipe calls for the use of a Health Master or other food cooking blenders/food processors. 

How to cook the squash:

We have tried just putting the ingredients in the blender, but it doesn't get done enough and the squash is still somewhat raw. This is what we suggest for this recipe that works for us. 

Step 1: Wash squash before you cut it. Peel, remove seeds and cube butternut squash. Rinse the squash again. (Please view the video on how to cut squash safely.) Place in large microwave safe bowl and cover. Cook on high for 15 minutes or until soft (mashable). 

Step 2: In the meantime, combine the apple, onion, garlic, and thyme with the olive oil in a saucepan cooking for about 3-5 minutes.

Step 3: Add vegetable stock, squash and sautéed mixture to the blender. Put on the lid. Turn on speed 8 for 8 minutes if you are using the Health Master Blender. If using another blender, pulse it until the desired texture is achieved, and then re-heat. Spoon into bowls and add apple or other garnish if desired. 

Enjoy! 

This is the health master blender that we use. It does a great job, especially with squash.

Montel Williams LWHME Health Master Elite Blender

 

 

Pulverizes and liquefies whole fruits and vegetables while retaining the vitamins, minerals, antioxidants, and phyto-nutrients. Extra-large 70-ounce. BPA-Free pitcher with stainless steel blade. Blends both wet and dry foods.

 

 Buy

 

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Any scripture reference if used is from the New King James Bible Version provided by Gateway Bible.
Image credit: Google Images Creative Common License if not specified.

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West African Vegetarian Vegetable Stew Recipe

 West African Vegetarian Vegetable Stew

 

This is one of my family’s favorite stew recipes.  It’s stocked with robust flavors that will take you away from traditional stews.

For people on the go with no time to cook something spectacular, this one pot dish will have you looking like a chef. 

Serve it by itself, with rice or Chinese noodles.  Left overs can easily be frozen in one quart containers.

 

Enjoy our Favored Cooking 

For more one pot recipes you may like one of my favorite cookbooks from Campbell's soups. 

More than 400 recipes in a 5 ring binder.  Browse through 22 chapters for any size menu from appetizers, grilling, casseroles, desserts and fun snacks for the kids.

Campbell's Recipe Collection

 

  

Recipe Details

Prep to Table: 45 minutes

One Stock Pot or 12” Skillet

Serves 4-6

Ingredients

1 tablespoon vegetable oil

2 large sliced onions (2 cups)

2 minced garlic cloves

1 pound sweet potatoes peeled and diced

1 large tomato chopped (2 cups)

1/2 cup raisins

1/2 teaspoon of ground cinnamon

1/2 teaspoon crushed red pepper

14 oz. of vegetable broth

15 oz. can low salt Garbanzo beans drained and rinsed

4 cups chopped fresh spinach leaves

Directions

1.     Heat oil in a 12 inch skillet over medium heat. Add onion and garlic. Cook until tender.

2.     Add potatoes, tomatoes and cook for 5 minutes. Stir in raisins, cinnamon, pepper, broth and heat until it boils. Turn down heat to low setting. Cover and cook for additional 15 minutes.

3.     Stir in garbanzo beans, spinach. Cook until spinach is wilted. Can be served over cooked rice or noodles. 

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Maybe you don’t know the Living God that I know, but would like to have His favor in your life also.  Click on “Tell Me” for more information on becoming a child of the Savior.

Scripture reference if used taken from the New King James Bible Version provided by Gateway Bible
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