This recipe for Carrot Cauliflower Casserole, by Millie Lee, is from The Haun Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
4 cups sliced carrots 1 1/2 small head cauliflower Sauce:
1 cup water, boiling 2 tsp chicken bouillon 1/2 cup milk 4 T flour 10 oz velvetta cheese toasted butter crumbs
Steam carrots and cauliflower until tender and put into a casserole dish. Combine water and bouillon with flour and milk. Cook until thickened and add velvetta cheese Pour over vegetables and top with buttered crumbs. Heat in oven until bubbly.
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