Made this recipe tonight and it was a big hit. Changed a little to what I had on hand. I only had about 22 oz frozen broccoli and cauliflower, so I added a can chopped mushrooms, extra 1/4 cup onion, can of whole kernel corn, and 3 large cloves of fresh garlic minced. Sauted garlic, mushrooms and onions for a few minutes. Steamed broccoli/cauliflower, but steamed too long, made it mushy. Thought steaming would cut back on cook time, but it still took 1 hour. Used 1/2 cup mayo and 1/2 cup sour cream (big fan of sour cream in baking.) Seasoned with a pinch of pink salt, a little more than 1/4 tsp pepper, 1/4 tsp paprika, 1/2 tsp garlic powder. Used extra 1/4-1/2 cup cheese, mild cheddar. Covered with bread crumbs to bake. Consistency was very soupy, but I think cooking broccoli less ahead of time will fix that next time. Picky 2 y.o. at whole serving and her dad raved about it, loved it. Filled 9x13 pyrex about 3/4 in. thick. Will reheat tomorrow and update.
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Made this recipe tonight and it was a big hit. Changed a little to what I had on hand. I only...