"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Asparagus and Cauliflower Au Gratin Recipe

  Tried it? Rate this Recipe:


This recipe for Asparagus and Cauliflower Au Gratin, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Barbara Lawrie
Added: Friday, November 16, 2007


1 bunch fresh asparagus, cut up
3/4 pound fresh cauliflower
1 can cream of celery soup
1 cup shredded cheese
1/2 cup milk
1 teaspoon prepared mustard
1 teaspoon worcestershire sauce
2 tablespoons butter

Cook vegetables until tender. If fresh cauliflower is used cut into
pieces before cooking. Drain. Combine soup, cheese, milk,
mustard and worcestershire sauce in a large saucepan. Heat
slowly, stirring constantly until cheese is melted. Add
vegetables. Then place in 1 1/2 quart sprayed casserole.
Bake at 375 degrees for 20-25 minutes.
Yield: 6 servings.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!