Yield: 12 servings

INGREDIENTS

o   1 can (10.5 oz.) cream of mushroom soup

o   1 cup sour cream

o   1 yellow onion, diced

o   2 eggs, beaten

o   1 tsp. salt

o   Dash of Pepper

o   1 package (16 oz.) frozen cauliflower, thawed

o   1 package (16 oz.) frozen broccoli, thawed

o   1 can (8 oz.) sliced water chestnuts, drained

o   1 can (8 oz.) bean sprouts, drained

o   8 oz. cheddar cheese, grated

o   8 oz. mozzarella cheese, grated

DIRECTIONS

1)      Preheat oven to 350°F.

2)      In a mixing bowl, combine the soup, sour cream, eggs, onions, salt, and pepper. Set aside.

3)      In a greased 9 × 13-inch glass pan, add half of the broccoli, cauliflower, bean sprouts, and water chestnuts. Pour half the combined soup mixture over the vegetable mixture. Sprinkle half the cheese on top of the soup layer. Repeat layers.

4)      Bake casserole for 60-75 minutes or until the cheese is golden brown on top and the vegetables are cooked through.