Broccoli Cauliflower Casserole

• 1 can (10.75 Oz. Can) Cream Of Mushroom Soup
• 2 whole Eggs, Beaten
• 1/2 cups Onion, Chopped
• 1 cup Mayonnaise
• 1 teaspoon Salt
• 1 dash Pepper
• 16 ounces, weight Frozen Broccoli, Thawed
• 16 ounces, weight Frozen Cauliflower, Thawed
• 8 ounces, weight Bean Sprouts, Drained
• 5 ounces, weight Water Chestnuts, Sliced, Drained
• 8 ounces, weight Grated Cheddar Cheese
• 8 ounces, weight Grated Mozzarella Cheese

1. 1. In a bowl combine soup, eggs, onions, mayonnaise, salt and pepper.
2. 2. In a 9x13 glass pan put half of the broccoli, cauliflower, bean sprouts and water chestnuts. Pour half of the soup mixture over the cauliflower mixture. Then sprinkle half the cheeses on top.
3. 3. Then make another layer of the broccoli, cauliflower, bean sprouts and water chestnuts. Top with the sauce and remaining cheese.
4. 4. Bake at 350u0b0F for an hour to a hour and fifteen minutes.

cream of mushroom soup, eggs, onion, mayonnaise, salt, pepper, broccoli, cauliflower, sprouts, chestnuts, cheddar cheese, mozzarella cheese

Taken from tastykitchen.com/recipes/sidedishes/broccoli-cauliflower-casserole-2/ (may not work)