Curried Vegtables
We love this for Special Occasions
Yield
6 servingsPrep
10 minCook
45 minReady
60 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
milk
|
|
| 1 | x |
cream of mushroom soup
1 can |
*
|
| ¼ | cup |
mayonnaise
|
|
| 1/2 | cup |
cheddar cheese, mild
shredded |
|
| ½ | teaspoon |
curry powder
|
|
| 2 | cup |
cauliflower florets
cut up |
|
| 2 | cup |
broccoli florets
cut up |
|
| 1 | cup |
baby carrots
I use mini carrots |
*
|
| 1 | cup |
bread crumbs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
milk
|
|
| 1 | x |
cream of mushroom soup
1 can |
*
|
| 59 | ml |
mayonnaise
|
|
| 118 | ml |
cheddar cheese, mild
shredded |
|
| 2.5 | ml |
curry powder
|
|
| 473 | ml |
cauliflower florets
cut up |
|
| 473 | ml |
broccoli florets
cut up |
|
| 237 | ml |
baby carrots
I use mini carrots |
*
|
| 237 | ml |
bread crumbs
|
|
Directions
Preheat oven to 350℉ (180℃) degree.
Mix milk, soup, mayo, cheese, curry together in a big bowl.
Add vegtables and mix well, pour into a casserole dish.
Top with bread crumbs and bake for 45 minutes.
