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Ingredients
- 1 head broccoli, trimmed
- 1 head cauliflower, trimmed
- 3/4 lb. Brussels sprouts, trimmed
- 1/2 lb. carrots, cut into 1" pieces
- 1/2 lb. pearl onions, skinned
- 2 stalks celery, cut into 1" pieces
- cold water to cover
- 1 cup vermouth
- 1 bay leaf
- 1 1/2 tsp. salt
- 1/2 lb. mushrooms, halved
- 2 cans cream of mushroom soup
- 1 tsp. Tabasco sauce
- 1 Tsp. Worcestershire Sauce
- 1 tsp. basil
- 1/4 cup fresh parsley
- 1/4 tsp. dry hot mustard
- 1/8 tsp. ginger
- 1/4 cup grated Cheddar cheese
- 1/4 cup grated Swiss cheese
- 1/8 cup bread crumbs
- 1 tsp. paprika
Details
Servings 8
Preparation time 60mins
Cooking time 100mins
Preparation
Step 1
In a large pot, add broccoli, cauliflower, sprouts, carrots, onions, & celery. Cover with water, add vermouth, bay leaf, & salt. Boil 1 minute, turn off heat, cover, and let stand for 10 minutes. Drain.
Mix remaining ingredients together except cheese. Add vegetables, and spread in buttered 4 quart casserole. Sprinkle with cheese, bread crumbs, paprika. Bake 20 minutes at 350 degrees.
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