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Cauliflower Broccoli Casserole

4 c Broccoli flowerets; (1 1/2 lbs.)
6 c Cauliflower flowerets; (2-2 1/2 lbs.)
1 pk (10 Oz.) frozen peas; thawed and drained
1/3 c Sliced green onions
1/2 c Thinly sliced celery
1 cn (8 Oz.) sliced water chestnuts drained
1 Jar (2 Oz.) pimento; drained
1 1/2 c Mayonnaise
1 Sour; (8 oz.) cream
3/4 ts Salt
1/8 ts Pepper
1 ts Garlic powder
1 ts Sugar

Combine first 7 ingredients in large bowl. In small bowl blend mayonnaise, sour cream, salt, pepper, garlic powder and sugar. Fold into vegetables. Refrigerate, covered, several hours or overnight. Yield: 22 (1/2 cup) servings.

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