My mom is not a big casserole fan, and therefore I grew up with limited access to casseroles. It wasn’t until college that my roommate Kaylee out a bunch of things in a baking dish, added stuffing, cooked and served it for dinner that I had a traditional stuffing casserole. I was overwhelmed with the tastes of broccoli, mushroom soup, and cheddar cheese…all things I adore!
While starting out this week, I took an inventory of my pantry and found an almost expired box of stuffing. I also had a bag of broccoli and cauliflower that had seen better days (but was not completely a lost cause!) All I needed was a can of condensed cream of mushroom soup, and some cheese. While I typically do not cook with diary products, the appeal of this dish was so strong (and the promise of left overs didnt hurt either) that I decided to forego my normal ban, and buy a bag of shredded sharp cheddar.
Box of Stuffing (I had corn bread on hand)
Fresh Broccoli and Cauliflower
Condensed Mushroom Soup
First cook the stuffing according to the box. Mine called for boiling water and five minutes of sitting time, followed by fluffing with a fork. Yours may differ. While I was waiting for the water to boil, I chopped my broccoli and cauliflower into smaller pieces. I placed then in a different pan, with a little bit of water, covered and boiled.
Once the veggies had softened to an acceptable texture, I added in the stuffing, soup from the can, and a good portion of the cheese. Stir until completely mixed. Add mixture to a greased casserole dish, or any rectangular cooking device (mine was square in nature) and cover with more cheese. Place in oven at 350 and wait about 25-30 minutes.
When the cheese is darkened on the top, and the mixture looks fairly cooked through, it is ready to migrate from the oven to a counter to cool down. After that, cut, serve, enjoy!
This makes really good leftovers, and was a fantastic school lunch!