"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cauliflower, Broccoli, and Carrot Casserole Recipe

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This recipe for Cauliflower, Broccoli, and Carrot Casserole, by , is from Meals and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Tuschen and Julie Lehner-Gevelinger
Added: Friday, January 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. pkg. of cauliflower, broccoli, and carrots (frozen or fresh), 1 can cream of celery soup, 1 c. croutons, 8 oz. cheese cubed, 3/4 stick margarine.

Directions:
Directions:
Precook vegetables for at least 3 minutes. Drain. Add soup and cheese. Mix. Bake in casserole 20 minutes at 350. Melt margarine and stir in croutons and top the casserole. Bake 20 minutes longer. (If expanding the recipe, don't double anything but the veggies)

Personal Notes:
Personal Notes:
Aunt Laura brought this dish to family gatherings and we adopted it as a part of our Thanksgiving menu, thanks to Julie.

 

 

 

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