Golden Vegetable Casserole

1. 1

   Trim cauliflower; separate into flowerets.

2. 2

   Slice carrots into 1-inch pieces.

3. 3

   Combine vegetables and water in saucepan.

4. 4

   Cook, covered, for 20 to 30 minutes, or until vegetables are crisp-tender.

5. 5

   Drain.

6. 6

   Place half the vegetables in a greased 4-quart casserole dish.

7. 7

   Cover with half the soup, then half the cheese.

8. 8

   Repeat layers.

9. 9

   Pour butter over cheese.

10. 10

    Cover; bake at 200u00b0 for 1 hour or until cheese is melted and sauce is hot. Serves 20.

* Per serving · 4 servings · Values may vary.

No additional tips available.