With Thanksgiving right around the corner, our WKYC family is sharing their favorite holiday recipes.
WKYC’s morning meteorologist, Hollie Giangreco, is sharing her family’s broccoli and cauliflower casserole recipe with us.
1 head of broccoli
1 head of cauliflower
1 8-ounce package of cream cheese
1 stick of butter
1 can of cream of celery soup
1/2 cup of milk
Italian seasoned breadcrumbs
- Danielle Wiggins' cornbread stuffing
- Lynna Lai's cheesy bacon grits casserole
- John Anderson's family cherry cheesecake
- Maureen Kyle's lebkuchen cookies
Cut broccoli and cauliflower into florettes and boil until tender, drain. Place the cooked broccoli and cauliflower in a glass casserole dish (I think it looks the best!)
Put the rest of the ingredients in a pan (except breadcrumbs) on medium heat and warm until smooth and creamy. Pour over vegetables. Sprinkle a thin layer of breadcrumbs over top.
Bake uncovered until bubbly at 350° and serve!
(© 2017 WKYC)