Cauliflower and Carrot Casserole
Cauliflower And Carrot Casserole is an moderately easy dinner. Made with 5 large carrots, scraped and cut into 1/4-inch slices, 1 medium head cauliflower, broken into flowerets, 1 (10 3/4 oz.) can cream of chicken soup, undiluted, 3/4 c. milk and 1 c. cracker crumbs, this recipe delivers authentic, satisfying flavors. An easy weeknight meal that comes together quickly.
π Recipe adapted from RecipeNLG-Full
Cook the carrots and cauliflower in boiling water 10 minutes; drain.
Place vegetables in a lightly greased 2-quart baking dish. Combine soup and milk, stirring well.
Pour over vegetables. Combine cracker crumbs and butter, mixing well. Sprinkle over vegetables.
Bake at 350Β° for 30 minutes.
Yields 6 to 8 servings.
π· Perfect Pairings
Complete your meal with these
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