We have made this the last few years. Enjoyed by all!! Note: I have assmebled it a day ahead and cooked it on thanksgiving. This recipe is very forgiving. You can add/sub vegies.
Thanks again Charlie, for a family favorite!!
REC: Colorful Vegetable Casserole
Colorful Vegetable Casserole
Serving Size : 6 Preparation Time :1:00
3 cups cauliflower flowerets3 cups sliced carrots
3 cups broccoli florets
1 cup mayonnaise
1/4 cup finely chopped onion
3 tablespoons prepared
horseradish -- (2-3 Tbls)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter -- melted
1/8 teaspoon paprika
Place cauliflower and carrots in a large
saucepan; add a small amount of water.
Cover and cook for 3 minutes. Add broccoli;
cook 4-6 minutes longer or until all the
vegetables are crisp-tender. Drain.
Combine mayonnaise, onion, horseradish, salt
and pepper; add vegetables and mix well.
Pour into a greased 2-qt. baking dish.
Combine bread crubms, butter and paprika;
sprinkle over vegetables. Bake, uncovered,
at 350 degreees for 25-30 minutes or until
heated through.
Thanks again Charlie, for a family favorite!!
REC: Colorful Vegetable Casserole
Colorful Vegetable Casserole
Serving Size : 6 Preparation Time :1:00
3 cups cauliflower flowerets3 cups sliced carrots
3 cups broccoli florets
1 cup mayonnaise
1/4 cup finely chopped onion
3 tablespoons prepared
horseradish -- (2-3 Tbls)
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup dry bread crumbs
2 tablespoons butter -- melted
1/8 teaspoon paprika
Place cauliflower and carrots in a large
saucepan; add a small amount of water.
Cover and cook for 3 minutes. Add broccoli;
cook 4-6 minutes longer or until all the
vegetables are crisp-tender. Drain.
Combine mayonnaise, onion, horseradish, salt
and pepper; add vegetables and mix well.
Pour into a greased 2-qt. baking dish.
Combine bread crubms, butter and paprika;
sprinkle over vegetables. Bake, uncovered,
at 350 degreees for 25-30 minutes or until
heated through.