Name: Carrot and Cauliflower Bake
Ingredients: 1 medium-sized cauliflower head; 10 medium-sized carrots; 1 10.5 oz can cream of celery soup; 1 10.5 oz can cream of mushroom soup; 2 cups shredded cheddar cheese; 1 cup breadcrumbs; 4 Tbsp melted butter

Carrot and Cauliflower Bake

Course

Main Dish, Side Dish

Servings

Ingredients

1 medium-sized cauliflower head
10 medium-sized carrots
1 10.5 oz can cream of celery soup
1 10.5 oz can cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup breadcrumbs
4 Tbsp melted butter

Course

Main Dish, Side Dish

Servings

Ingredients

1 medium-sized cauliflower head
10 medium-sized carrots
1 10.5 oz can cream of celery soup
1 10.5 oz can cream of mushroom soup
2 cups shredded Cheddar cheese
1 cup breadcrumbs
4 Tbsp melted butter

Instructions

Separate cauliflower into florets and simmer in salted water for 5 minutes; drain. Peel carrots and slice into 1/2-inch rounds; simmer in salted water for 10 minutes and drain.
Combine vegetables with soups and cheese. Pour into greased 3-quart casserole dish. Mix breadcrumbs with butter and sprinkle over top of casserole. Bake at 350 degrees for 45 minutes.

Recipe Notes

Recipe courtesy of Romayne Lindstrom, Iola, WI.

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