This is a great casserole to serve to your family and friends..It is gluten free and healthy..It is one of my favorites..My son, who doesn’t like many veggies, loves this one..Please Share, Subscribe, and leave me a comment..I would love to know where you live..

Recipe

Preheat oven to 350 degrees

2 cups broccoli florets ..cut in cubes
2 cup cauliflower ..cut in cubes
2 cups yellow squash..may use zucchini ..cut in cubes
2 carrots..finely chopped
1 cup finely chopped onions ..
1/2 cup mayo
1 1/4 cup cream of chicken soup
3 eggs
1/2 cup finely chopped celery
1/2 cup milk
2 teaspoon minced garlic
1 1/2 teaspoon salt
1/2 teaspoon black pepper
1 cup shredded pepper jack cheese
1 cup mozzarella cheese
1 cup Italian blend cheese

In a saucepan add about 3 cups of water ..bring to a boil..add broccoli, cauliflower, squash and milk and 1 teaspoon garlic…boil 3 minutes..drain and set aside
Meanwhile, in a skillet with 2 tablespoons olive oil, sauté onions, carrots, and celery for 3 minutes..
Ina mixing bowl, mix together your cream of chicken soup, mayo and eggs..
In a 9x13 inch casserole dish add your veggies, sautéed onions, celery, and carrots, 1 teaspoon garlic, salt and pepper ..pour soup mixture over vegetable ..
Gently stir in 1 1/2 cups of your cheeses
Top casserole with remaining 1 1/2 cup cheeses..
Bake 350 degrees for 4045 minutes or until cheese begins to brown..
ENJOY