Thanksgiving Mixed Vegetables

Seems that I make this particular vegetable dish just about every Thanksgiving, so I decided to name it just that. The cauliflower and broccoli should be steamed until just tender crisp. The Brussels sprouts will taste best if you roast them according to the recipe found on this blog, using the minimum amount of roasting time. If you prefer, you can make a cheese sauce from scratch, instead of the Cheez Whiz and mushroom soup combination. But please use only fresh vegetables, not frozen or canned. And by the way . . . this is good any time of the year.


1  head cauliflower floret's
1  bunch broccoli
2  cups  Brussels sprouts
1  lb  whole mushrooms
1  jar  Cheez Whiz
1  can  cream of mushroom soup

Peel the stems of the broccoli (this removes the tough skin, resulting in tender stems), cutting off the bottoms about 1/2 inch. Steam these vegetables (except the mushrooms and Brussels sprouts*) until just tender crisp. Arrange artistically in an oblong baking dish. Lightly sauté the
mushrooms in butter and sprinkle over the vegetables.

Combine Cheez Whiz and mushroom soup. Distribute over the top of the vegetables. Cover with foil and bake about 30 minutes at 325° just to heat through.

Can be made ahead, but bring to room temperature before warming in oven.

*Brussels sprouts may be steamed if you prefer. Cut off the bottoms and cut an X-shape into the base to help cook evenly.