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"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

Broccoli, Cauliflower and Carrot Casserole Recipe

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This recipe for Broccoli, Cauliflower and Carrot Casserole is from Our Family Recipes ., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can cream of mushroom soup
4 tbsp mayonnaise
½ cup grated cheddar cheese
1 small head cauliflower
1 head broccoli
4 to 5 carrots

Topping:
¼ cup bread crumbs
¼ cup Parmesan cheese
2 tbsp melted butter
Directions:
Directions:
Prepare vegetables into bite size pieces. Carrots should be in large chunks. Steam vegetables until tender and combine in a casserole dish with the sauce. Sprinkle topping over and bake at 350º F for 40 minutes or 1 hour if prepared and stored in the fridge.
Personal Notes:
Personal Notes:
A favourite with ham.

 

 

 

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