Guest guest Posted March 4, 2009 Report Share Posted March 4, 2009 1 head of cauliflower, chopped 1/4 cup onion, diced 1/4 cup green pepper, diced 1/2 cup mushrooms, diced 4 small potatoes, quartered 1/2 cup canned carrots (fresh ones will still be crunchy when it's done) Salt & pepper to taste 1 cup flour 1/2 cup water 1/4 block of Velveeta cheese, chopped 1 can cream of mushroom soup 1 1/2 cup milk (soy milk if you don't do dairy) Mix all the first set of ingredients together. Mix the flour and water, then mix it in with the vegetables in a glass casserole dish. I usually mix this in with the last set of ingredients. This step can be skipped. The flour mix is merely a gluten to hold the casserole together. Mix the Velveeta, milk and mushroom soup, and pour it over the veggies, then cook at 375 for about 25 minutes or until lightly brown. Quote Link to comment Share on other sites More sharing options...
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