Ingredients
small cauliflower 1 tin cream of celery soup
10 oz frozen baby carrots ( I have used fresh) 1 tin cream of cheddar soup
10 0z frozen Brussels sprouts 1/2 cup milk
10 oz button mushrooms 1 tsp parsley
Preparation
Break cauliflower up into flowerets in large saucepan, add carrots and sprouts. Add enough water to parboil until not quite cooked, (If carrots are fresh you might have to parboil first for a little while) Drain and place into a 2 quart casserole dish. Add mushrooms to veggies. In a separate dish, stir soup, milk and parsley together. Pour over vegetables. Stir lightly and bake uncovered in 400 F oven for 35 minutes.
