"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

VEGETABLES/CARROT & Cauliflower Casserole Recipe

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This recipe for VEGETABLES/CARROT & Cauliflower Casserole, by , is from Mom Loves to Cook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Neva Cohoes
Added: Wednesday, September 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. bag of carrots
2 pkg. frozen (10 ounce each) cauliflower, or similar amount of fresh cauliflower
1 can cream of mushroom soup slightly diluted with milk
3/4 cup grated cheddar cheese

Directions:
Directions:
Cook vegetables separately until 2/3 done. In a buttered casserole, layer the four ingredients twice. Bake at 350 until just done, but not overcooked - about 45 minutes.

 

 

 

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