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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Curried Vegetables Ingredients:
2 cups cauliflower, cut into bite size pieces |
2 cups carrots, sliced |
2 cups celery, sliced |
1/2 cup onion, chopped |
1 (10 3/4 ounce) can cream of chicken soup |
1/3 cup mayonnaise |
1/2 teaspoon salt |
1/2 teaspoon curry powder |
1/4 teaspoon coriander, ground |
1/8 teaspoon ginger, ground |
1/2 cup cheddar cheese, shredded |
1/2 cup breadcrumbs |
2 tablespoons butter, melted |
Directions:
1. Cook the cauliflower, carrots, celery, and onion in a small amount of water until crisp- tender-drain; set aside.
2. Combine the soup, mayonnaise, salt, curry powder, coriander, and ginger in a mixing bowl; mix well.
3. Stir in the vegetables.
4. Spoon into an oven-proof casserole dish.
5. Combine cheddar cheese, bread crumbs and melted butter.
6. Sprinkle over the vegetables.
7. Bake uncovered at 350 degrees Fahrenheit for 30 to 35 minutes.
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