Holiday Broccoli-Cauliflower Casserole - cooking recipe

Ingredients

1 bunch broccoli
1 head cauliflower
1 (13 ounce) can evaporated milk
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup or (10 3/4 ounce) can cream of celery soup
2 garlic cloves
1 pinch salt
1 tablespoon paprika
1 tablespoon oregano
1/2 teaspoon cayenne pepper (optional)
1/2 cup parmesan cheese
1/4 cup butter, softened (to be mixed with soup and milk) (optional)

Preparation

Preheat oven to 350 degrees. Cut broccoli and cauliflower into bite-sized pieces and set aside. Mince garlic, adding a pinch of salt.
Combine evaporated milk with both cans of soup (and optional butter) in a medium-size bowl and mix well. Add spices and garlic.
Add broccoli and cauliflower to a lightly-greased casserole dish and evenly pour the milk mixture on top. Sprinkle the Parmesan cheese over top, cover and bake for about 30-40 minutes, or until vegetables are to preferred texture.